Perfectly golden and full of sass, these fried green tomatoes are crisp on the outside, juicy on the inside, and begging to be dipped in creamy bacon-buttermilk dressing.
Servings: 4
Sweetheart, there’s nothing quite like biting into a plate of crispy, golden fried green tomatoes. It’s a little tang, a little crunch, and a whole lotta love. These beauties are dredged in a perfectly seasoned cornmeal-flour mix, kissed with buttermilk and a hint of Sriracha, and fried up to perfection. Whether you’re makin’ ’em as a snack, a side, or the star of the supper table, these fried green tomatoes are bound to make you the talk of the porch. And don’t even think about skippin’ that bacon-buttermilk dressing—it’s the dip dreams are made of.
Ingredients
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16 (½-inch-thick) slices green tomato (about 1½ pounds)
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3 teaspoons kosher salt, divided
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1 cup whole buttermilk
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2 teaspoons Sriracha sauce
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1½ cups plain yellow cornmeal
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1½ cups all-purpose flour
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½ teaspoon ground black pepper
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Vegetable oil, for frying
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To Serve: Bacon–Buttermilk Dressing (recipe below) and reserved bacon from dressing
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Garnish (Optional): Salt and freshly ground black pepper
Supplies Needed
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Wire rack
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Baking sheet
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Shallow dishes (for dipping and dredging)
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Dutch oven or heavy-bottomed pot
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Slotted spoon
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Deep-fry thermometer
Instructions
Prep the Tomatoes
Line a baking sheet with a few layers of paper towels and top with a wire rack. Lay those pretty green tomato slices right on the rack and sprinkle with 1 teaspoon of the kosher salt. Let ’em sit for 30 minutes—this pulls out extra moisture and keeps things nice and crispy. Pat the slices dry with paper towels when time’s up.
Make the Dredging Station
In a shallow dish, whisk together the buttermilk and Sriracha (it’s just a little sass, not too spicy). In another dish, mix the cornmeal, flour, black pepper, and the remaining 2 teaspoons of salt.
Dip, Dredge, and Rest
Dip each tomato slice in the buttermilk mixture, letting the excess drip off. Dredge in the cornmeal mix, gently pressing the coating onto the tomatoes so it sticks real good. Set them back on the wire rack to rest while your oil heats up.
Heat That Oil
Fill a Dutch oven about halfway with oil and heat over medium-high until it hits 360°F. A thermometer is your best friend here, sugar—ain’t nobody got time for soggy tomatoes.
Fry, Baby, Fry
Working in batches (don’t crowd the pan now!), fry the tomatoes, turning every so often, until they’re golden and crispy—about 1½ to 2 minutes per batch. Adjust the heat if needed to keep that oil steady at 360°F. Use a slotted spoon to remove the tomatoes and place them on your wire rack to drain.
Serve It Up
Pile the fried tomatoes high, drizzle or dunk with that bacon-buttermilk dressing, and top with crispy bacon crumbles. Sprinkle with a little extra salt and pepper if you’re feelin’ fancy.
Recipe Tips & Tricks
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No buttermilk? Mix a cup of milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
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Want an extra kick? Add a dash of cayenne to your cornmeal mix.
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These are best served hot, fresh out the oil—so have your dressing ready!
Variations
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Oven-Baked Fried Green Tomatoes: Spray your dredged tomatoes with oil and bake at 425°F for 20–25 minutes, flipping halfway.
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Air Fryer Option: Cook at 400°F for 10–12 minutes, flipping halfway through for extra crisp.
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Gluten-Free Twist: Swap flour for a gluten-free blend or extra cornmeal.
FAQ
Can I prep these ahead of time?
Yes, you can dredge the tomatoes and refrigerate them for up to 2 hours before frying.
Can I freeze fried green tomatoes?
Sure can! Flash freeze them after frying, then reheat in the oven or air fryer.
What else can I serve with them?
They’re a great side to barbecue, grilled meats, or even stacked on a burger or sandwich for a Southern twist.
Sugar, these Ultimate Fried Green Tomatoes are the crunchy, tangy, crispy bites of heaven you didn’t know you needed. Make ’em once, and I promise you’ll be fryin’ up batches all summer long. Now go grab that apron and a bottle of buttermilk—we’re makin’ porch-sittin’ food today!
Sweetheart, this post might have a few affiliate links tucked in. That just means if you click and buy, Mama Bear gets a little commission—just enough to keep the fryer bubbling and the bacon bakin’. Thank you kindly for your support!