Have you ever dreamed of recreating the Whistle Stop Café fried green tomatoes recipe? Well, you're in the right place. Crispy on the outside and tart on the inside, these cornmeal-crusted fried green tomatoes are a Southern staple that never goes out of style.
Whether you grew up eating them or discovered them through the iconic movie Fried Green Tomatoes (one of my favorite movies of all time), my recipe captures everything you love about this classic Southern side. And spoiler alert: Don't even think about skipping the remoulade--it adds a zesty punch that takes each bite of crispy tomato over the top.
The real magic of these fried green tomatoes is their tart flavor and crispy crunch, especially when coated in my favorite Marsh Hen Mill guinea flint cornmeal. A dunk in my homemade creamy remoulade and woah, buddy. Talk about Southern side perfection. It's a dish that belongs on every summer table.
I always whip up a batch of these when we're threatened with a hurricane (which has happened often in the last decade). Before the storm heads our way, I pluck the unripe tomatoes off the vine so they don't get destroyed. This recipe is the perfect way to use them up.
And for those of you in colder climates, if the first frost of the season is threatening and you don't want your unripened tomatoes to go to waste, pick them while they're still green and make these fried tomatoes, my green tomato pie recipe, or some chow chow relish. All are delicious recipes that use up those precious green tomatoes.
(Side note: If the tangy-creamy-crispy combo is what you're going for, I bet you'll also love my fried pickle dip.)
With a triple-layer dredge that delivers a shatteringly crisp crust and a homemade remoulade that's rich, tangy, and just a little spicy, this recipe is one I reach for all season long. It's the quintessential Southern side--simple, satisfying, and packed with flavor.
And the good news is, I can almost always find green tomatoes at my local grocery stores, year-round too, so this is a recipe I can make whenever the craving strikes. So are you ready to get started on your new favorite summertime side dish? Thought so! Let's do it.
Jump to:
Ingredients
Before we get started, let's gather the ingredients we need for this fried green tomato recipe:
- green tomatoes
- kosher salt
- all-purpose flour
- garlic powder
- paprika
- freshly ground black pepper
- whole buttermilk
- plain cornmeal
- Tangy Remoulade Sauce
- vegetable oil for frying
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, arrange the tomato slices in a single layer on sheets of paper towels. Sprinkle both sides of the tomatoes with salt and let stand for 10 minutes.
- Then, make the remoulade sauce. Refrigerate until ready to serve.
- Next, make a dredging station. Stir together the flour, garlic powder, paprika, and pepper in a shallow dish. Place the buttermilk in a shallow bowl and the cornmeal in a separate shallow bowl. Dip tomatoes in the flour then in buttermilk then in cornmeal and place on a wire rack.
- Finally, pour 1 to 1 ½ inches of oil into a deep cast iron skillet. Heat the oil to 350°F. Cook the tomatoes, in batches, 2-3 minutes on each side. Remove to a wire rack to cool and sprinkle with salt while still hot. Serve warm with the remoulade.
Hint: Be sure to slice the tomatoes evenly so they'll all cook at the same rate. I like to use a serrated knife and cut them to about a ¼- to ⅓-inch thickness.
Substitutions
This recipe is easy to customize if you're out of an ingredient or have dietary restrictions. Here are some ideas:
- Green tomatoes - If you can't find green tomatoes look for underripe tomatoes. You can also use tomatillos. (They'll be tart.)
- Buttermilk - You can make your own buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup regular milk (whole milk is best) and let it stand for 5 minutes.
- Cornmeal - Instead of cornmeal use dry breadcrumbs or panko breadcrumbs.
- Garlic powder - Substitute onion powder for garlic powder if that's all you have.
Variations
Want to change things up? Check out these fun variations:
- Spicy Fried Green Tomatoes - Stir in a little cayenne pepper to the flour mixture or add hot sauce to the buttermilk to give these tomatoes a little kick.
- Oven-Fried Green Tomatoes - To cook these in the oven, place a wire rack in a rimmed baking sheet and preheat the oven to 425°F. Remove the pan from the oven and coat the rack with cooking spray. Place the tomatoes in a single layer and coat with more cooking spray. Bake for 20 minutes, turning halfway through.
- Air Fryer Fried Green Tomatoes - You can cook these in an air fryer! Heat the air fryer to 400°F and cook in batches, in a single layer for 10 to 12 minutes or until browned and crisp.
- Fried Green Tomato BLT - Swap out fried green tomatoes for regular tomatoes when you make a bacon, lettuce, and tomato sandwich. For the ultimate sammy, spread some jalapeno pimento cheese on the bread instead of mayonnaise.
Equipment
Here's the equipment you'll need to make this recipe:
- chef's knife
- dry measuring cups
- liquid measuring cup
- measuring spoons
- cast-iron skillet
- candy thermometer
- spider or metal tongs
- 3 shallow bowls or containers
- wire racks
- rimmed baking sheet
Storage
To refrigerate: Place leftover tomatoes in a single layer in an airtight container for up to 3 days. Reheat in the oven or air fryer.
To freeze: Arrange uncooked, dredged tomato slices on a baking sheet in a single layer and freeze until solid. Transfer to zip-top freezer bags and freeze for up to 3 months. To cook, you'll want to fry from frozen, adding a minute or two to the cook time. I also recommend using a Dutch oven for frying. Ice or moisture and hot oil don't get along, and a Dutch oven will help prevent oil pops and splatters.
Note: I don't recommend freezing cooked tomatoes--they'll become mushy once thawed.
Tasty Tip
Fry the tomatoes in several batches so they cook up crispy instead of soggy. Overcrowding the skillet can cause the oil temperature to drop too low.
Frequently asked questions
I don't recommend it, unless they're underripe. Ripe tomatoes are too juicy and won't hold their shape during frying.
Use a high smoke point, neutral oil for the best results. Vegetable oil, canola oil, and peanut oil are all great options.
Yes! Since cornmeal (not cornmeal mix) is naturally gluten-free you can keep that ingredient as-is. Just swap out the all-purpose flour for a gluten-free flour instead.
Well, not technically, but it is the best part! In a pinch, you can serve these with buttermilk ranch dressing.
A soggy crust is a sign that the oil isn't hot enough. Make sure the oil is at 350°F (a candy thermometer is perfect for testing) and avoid overcrowding the skillet. Adding too many tomatoes at once will drop the oil temperature.
When you're dredging the tomatoes, make sure to press gently so the coating sticks. Then, let the tomatoes rest on a wire rack about 5 to 10 minutes before frying.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these fresh fried green tomatoes:
🍽Get the recipe
Southern Fried Green Tomatoes with Tangy Remoulade
Equipment
- chef's knife
- dry measuring cups
- liquid measuring cup
- measuring spoons
- cast-iron skillet
- candy thermometer
- spider or metal tongs
- 3 shallow bowls or containers
- wire racks
- rimmed baking sheet
Ingredients
- 3 large green tomatoes, sliced (about 1¾ pounds)
- 1 teaspoon kosher salt (plus more for sprinkling at the end)
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon freshly ground black pepper
- 1 cup whole buttermilk
- 1½ cups plain cornmeal
- Remoulade Sauce
- Vegetable oil for frying
Instructions
- Arrange the tomato slices in a single layer on several sheets of paper towels. Salt both sides of the tomatoes and let stand for 10 minutes. Blot the tomatoes dry after 10 minutes.
- Make the remoulade sauce. Cover and refrigerate until ready to serve.
- Make a dredging station. Stir together the flour, garlic powder, paprika, and pepper in a shallow dish. Place the buttermilk in a shallow bowl and the cornmeal in a separate shallow bowl.
- Dredge the tomatoes in the flour, followed by the buttermilk, and then in cornmeal and gently shake off the excess. Place the dipped slices in a single layer on a wire rack.
- Pour the oil to a depth of 1 inch in a deep cast-iron skillet. Heat the oil to 350°F. Cook the tomatoes, in batches, 2 minutes on each side or until golden brown and crispy. Remove to a wire rack to cool. Sprinkle the tomatoes with salt while hot.
- Remove the tomatoes to a platter and serve hot with the remoulade.
Video
Notes
- Slice the tomatoes evenly to ensure they cook at the same rate. I like to use a serrated knife and cut them to about a ¼- to ⅓-inch thickness.
- Let the salted tomatoes stand at least 10 minutes before dredging to dry out the moisture. They'll cook up crispier.
- Use a candy thermometer to keep the oil at 350°F for consistent crisping.
- Fry the tomatoes in batches to avoid overcrowding and temperature drops in the oil.
- Drain the tomatoes on a wire rack instead of paper towels to preserve that crispy crunch.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
Elizabeth says
These fried green tomatoes made the perfect pre-dinner snack for us this week. So easy to make and tastes delicious!
AshleyFreeman says
That makes me so happy! Thanks Elizabeth!
Krystle says
These came out super crispy and the sauce is just divine. I will make this recipe again.
Bev says
This recipe was perfect timing to use some fresh tomatoes from the garden before they ripened. I actually never.ate fried green tomatoes before and I didnt know what I was missing! Delicious!
AshleyFreeman says
They're so good, right? Thanks for giving my recipe a try!
AshleyFreeman says
Yay! That's what I love to hear!
amy liu dong says
I love the sweet and tangy feeling of the tomato. Such an easy yet delicious side dish or appetizer to make!
AshleyFreeman says
You're so right! It's perfect as both.
Paula says
We used to have a southern restaurant near us growing up where we'd always get fried green tomatoes! It's long since closed down, so I was thrilled to find your recipe to be able to make my own. These were awesome!
AshleyFreeman says
Glad I could help recreate that memory Paula. Your note made my day 🙂