Crispy Fried Green Tomatoes with Buttermilk Dipping Sauce

Rated 5.0 stars by 1 users

Cuisine

Southern American

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Calories

190

Green tomatoes often get overlooked, but they’re a true treasure when used in Southern cooking. Their firm texture and tangy flavour make them perfect for frying, creating a dish that’s crispy on the outside while retaining a juicy bite inside.

When dredged in seasoned cornmeal and pan-fried to golden perfection, green tomatoes transform into a hearty appetiser or side dish that embodies rustic comfort.

This recipe is all about contrast — the crunchy coating against the tart, tender tomato makes every bite exciting. Pair them with a creamy dipping sauce, and you’ve got a dish that balances richness with freshness. Whether harvested at the end of tomato season or bought specifically for frying, green tomatoes are a versatile ingredient that deserves a spot on your table.

Perfect for potlucks, casual dinners, or simply as a snack, these fried gems are proof that humble ingredients can deliver unforgettable flavour.

Image of Crispy Fried Green Tomatoes with Buttermilk Dipping Sauce

Ingredients

4 medium green tomatoes, sliced into ½-inch rounds
1 cup buttermilk
1 cup cornmeal
½ cup all-purpose flour
1 teaspoon garlic powder
½ teaspoon smoked paprika
Salt and black pepper to taste
½ cup vegetable oil (for frying)

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Directions

Slice green tomatoes into thick rounds and season lightly with salt.
Pour buttermilk into a shallow bowl. In another bowl, mix cornmeal, flour, garlic powder, paprika, salt, and pepper.
Dip each tomato slice in buttermilk, then dredge in the cornmeal mixture, pressing gently to coat.
Heat oil in a skillet over medium-high heat.
Fry tomatoes in batches for 2–3 minutes per side until golden and crispy.
Remove and drain on paper towels.
Serve hot with a buttermilk-based dipping sauce or ranch dressing.

Nutrition

Serving Size: 1
per serving: Calories; 190

Amount/Serving % Daily Value

Fat: 9 grams; 12%
Saturated Fat: 1.5 grams; 8%
Cholesterol: 5 milligrams; 2%
Sodium: 220 milligrams; 10%
Carbs: 24 grams; 9%
Protein: 4 grams; 8%
Sugar: 4 grams
Fiber: 3 grams; 11%

10 Tips for when cooking this dish

Choose firm, unripe green tomatoes for best results.
Slice tomatoes evenly for consistent cooking.
Season tomatoes before dredging for deeper flavour.
Use buttermilk to tenderise and add tang.
Add smoked paprika for a hint of smokiness.
Fry in small batches to keep oil temperature stable.
Drain fried slices on paper towels to stay crispy.
Keep finished slices warm in the oven while cooking more.
Pair with creamy dips to balance tanginess.
Serve immediately — they lose crispness as they sit.

Serve it with suggestions

Classic buttermilk ranch dip
As a side with fried chicken or barbecue
Topped with remoulade or aioli
Stacked into a BLT for a twist
Paired with a fresh summer salad

FAQs

Q: What kind of tomatoes work best for frying?
A: Firm, unripe green tomatoes with no soft spots are ideal.

Q: Can I bake green tomatoes instead of frying?
A: Yes, coat with oil spray and bake at 400°F (200°C) for 20–25 minutes.

Q: Do green tomatoes taste different from ripe ones?
A: Yes, they’re firmer and more tart, making them perfect for savory dishes.

Q: Can I use gluten-free flour for dredging?
A: Absolutely, swap all-purpose flour for gluten-free alternatives.

Q: How do I store leftover fried green tomatoes?
A: Refrigerate for up to 2 days and reheat in the oven for crispness.

Chef's Recommendation

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Crispy Fried Green Tomatoes with Buttermilk Dipping Sauce