“TOWANDA!” These fried green tomatoes are crispy, crunchy, and so flavorful! Coated in crispy cornmeal and fried to golden perfection!

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I absolutely love making my crispy fried green tomatoes with a tangy buttermilk batter. I spent hours testing different versions until I found the perfect recipe. The crispy batter fried onto each slice creates a perfectly crunchy crust. The inside is juicy and the ultimate bite of Summer. These tomatoes are a standout dish that always impresses at any meal!

“TOWANDA!” Have you ever seen the 1991 movie, “Fried Green Tomatoes”? If you’ve never seen it, you need to run to the grocery store (or outside to your own garden), gather up some plump green tomatoes, and put this recipe into action. It’s time to plan a movie night with your best girlfriends! It’s one of my favorites— and so is this recipe.

What Are Fried Green Tomatoes?

Fried green tomatoes are just what they sound like— green (unripe) tomatoes coated in a crispy breading and fried to golden perfection! Green tomatoes have a tart flavor and a firmer texture than fully-ripe tomatoes. I made these for Easter Brunch and have made them quite a few times since.

The fry mix really clings to these tomatoes thanks to the initial flour step and the tangy, rich, sticky, and creamy buttermilk egg dredge. The result is a perfect, crisp crust on each and every slice of green tomato. The batter is thick enough to stand up to the thick cuts of tangy green tomato, making these a true showstopper at Sunday Supper. They. Are. Perfect.


Here’s what you’ll need to make fried green tomatoes:

  • Green Tomatoes: These underripe tomatoes can be found at farmers’ markets and the grocery store in early springtime and towards the end of tomato season. If you grow your own tomatoes, don’t be afraid to pluck a few before they ripen!
  • All-Purpose Flour: Helps seal in the moisture of each tomato slice and helps bind the egg and buttermilk to the tomatoes.
  • Cornmeal: Adds a delightful crunch and a slightly sweet flavor. This gives the tomatoes a perfect texture!
  • BBQ Rub Powder: If you can’t find BBQ seasoning, you can skip this and save a little money, but it definitely adds great flavor and contributes to the beautiful color once fried!
  • Salt and Pepper: Enhances the natural flavor of the tomatoes.
  • Eggs and Buttermilk: Form a culinary glue to help the seasoned cornmeal stick to the tomatoes.
  • Canola Oil: Helps the tomatoes fry up crispy and golden brown.

Can I Fry Red Tomatoes?

In my experience, red tomatoes are usually too juicy for frying. They have a softer texture and are too wet for the breading to really stick properly. Underripe green tomatoes are the best choice for this recipe.

Tips and Suggestions

  • I like to slice off just a sliver from the end of each tomato where the rounded bottom and stem are, so I can use as much of the tomato as possible. Doing this ensures there’s enough of the moist inner part of the tomato surface exposed for all of the yummy ingredients to stick to.
  • Using just cornmeal to coat these tomatoes caused the breading to fall off, so I mixed in flour to help bind everything together. The method in this recipe yields a perfect fried crust that covers the tomatoes completely!
  • You can flip the tomatoes as many times as you need to while frying, but I recommend babysitting them a bit! If you burn one batch, the next batch will have a burnt flavor, too. I like mine a little darker in color, but no one likes them burnt! If you watch the film, you&rsqu

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