Fried Green Tomatoes Recipe

Here is a classic, detailed recipe for Fried Green Tomatoes, complete with tips for the crispiest coating and a tangy buttermilk soak.

This recipe serves 4 as an appetizer or side dish.

3-4 medium firm green tomatoes (the key is very firm and unripe)
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, rested for 5 mins)
1 cup all-purpose flour
1 cup fine cornmeal (or panko breadcrumbs for a different crunch)
1/2 cup cornstarch (this is the secret for extra crispiness)
1 tsp garlic powder
1 tsp paprika (sweet or smoked)
1/2 tsp cayenne pepper (optional, for a little heat)
1 1/2 tsp salt, divided
1/2 tsp black pepper
Vegetable, canola, or peanut oil for frying (about 1/2 inch deep in the pan)

For Serving (Classic Pairings):

Wash and dry the tomatoes. Cut off the stem ends.
Slice tomatoes into 1/4 to 1/2-inch thick rounds. Discard the very ends.
Sprinkle slices lightly with salt on both sides and place them on a paper towel-lined tray. Let them sit for 10-15 minutes. This draws out excess moisture, ensuring a crispier fry. Pat them dry with another paper towel before dredging.

Get three shallow bowls or plates:

Bowl 1: Mix the all-purpose flour, 1/2 tsp salt, and black pepper.
Bowl 2: Pour in the buttermilk.
Bowl 3: Whisk together the cornmeal, cornstarch, garlic powder, paprika, cayenne (if using), and remaining 1 tsp salt.

Work in an assembly line: Flour → Buttermilk → Cornmeal Mix.
For each tomato slice: Coat well in the seasoned flour (shake off excess), dip fully in buttermilk, then press firmly into the cornmeal mixture to coat thoroughly. Place on a wire rack or plate.
Let the coated slices rest for 5-10 minutes to help the coating adhere.

In a large, heavy skillet (cast iron is ideal), heat about 1/2 inch of oil over medium-high heat to 350-375°F (175-190°C). To test, drop a tiny bit of the cornmeal mix in; it should sizzle vigorously.
Carefully place tomato slices in a single layer, not crowding the pan. Fry in batches.
Fry for 2-4 minutes per side, until deeply golden brown and crisp.
Remove with a slotted spatula and drain immediately on a wire rack set over a baking sheet (this keeps them crisp vs. getting soggy on paper towels).
Sprinkle lightly with a pinch of salt while still hot.

Serve immediately while hot and crispy, with your chosen dipping sauce on the side.

Firmness is Non-Negotiable: The tomatoes must be green and firm. A little pink is okay, but soft tomatoes will fall apart.
Oil Temperature is Crucial: Too low = greasy, soggy. Too high = burnt outside, raw inside. Use a thermometer if you have one.
Don’t Crowd the Pan: This drops the oil temp and leads to steaming.
The Cornstarch Trick: Adding cornstarch to the final dry mix creates a wonderfully crisp, shattery crust.
Make it a Meal: Serve alongside shrimp & grits, on top of a burger, or as part of a Southern-style brunch.

Preheat air fryer to 400°F (200°C).
Spray coated tomato slices generously with cooking spray on both sides.
Cook in a single layer for 10-12 minutes, flipping halfway, until crisp and golden.

Enjoy your taste of Southern comfort!