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Best Fried Green Tomatoes

These Southern Fried Green Tomatoes are a classic comfort food featuring firm, tangy green tomatoes coated in a perfectly seasoned, crispy cornmeal crust. Fried until golden brown and served with a creamy, spicy Cajun ranch dipping sauce, they offer a delicious combination of crunchy texture and bold Southern flavor. Perfect as an appetizer, side dish, or snack, this traditional recipe brings authentic Southern charm to any meal.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Comfort Food, Side Dish, Snacks, Southern Classics
Cuisine: Southern American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Fried Green Tomatoes
  • 4 medium green tomatoes firm and sliced 1/4 inch thick
  • salt and black pepper to taste, for seasoning the tomatoes
  • 1 cup all-purpose flour
  • 2 teaspoons salt divided between the flour and cornmeal mixtures
  • 2 teaspoons ground black pepper divided between the flour and cornmeal mixtures
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1 teaspoon dried parsley
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 2 cups canola oil or as needed for frying; most oil is not absorbed
For the Cajun Ranch Sauce
  • 1/2 cup ranch dressing
  • 2 tablespoons Cajun seasoning adjust to taste, especially if the blend is salty
  • 2 teaspoons hot pepper sauce or to taste

Method
 

  1. Wash the green tomatoes and pat them dry with paper towels. Slice them into 1/4-inch-thick rounds and lightly season both sides with salt and black pepper.
  2. Prepare three shallow bowls for breading. In the first bowl, combine the flour, 1 teaspoon of salt, and 1 teaspoon of black pepper. Pour the buttermilk into the second bowl.
  3. In the third bowl, mix the cornmeal, dried parsley, paprika, cayenne pepper, and the remaining teaspoon each of salt and black pepper.
  4. Working with one tomato slice at a time, dredge it in the seasoned flour, coating both sides evenly. Dip it into the buttermilk, allowing any excess to drip off.
  5. Press the tomato slice into the seasoned cornmeal mixture, making sure both sides are thoroughly coated. Place the breaded slices on a baking sheet and let them rest for 10–15 minutes to help the coating adhere.
  6. Pour the canola oil into a deep, heavy-bottomed saucepan or suitable deep-fryer, filling it no more than one-third full. Heat the oil to 350°F (175°C).
  7. Carefully lower a few tomato slices into the hot oil without overcrowding the pan. Fry for approximately 2–3 minutes, turning if necessary, until golden brown and crispy.
  8. Remove the fried tomatoes with a slotted spoon and transfer them to a plate lined with paper towels to drain. Repeat with the remaining slices, allowing the oil to return to 350°F between batches.
  9. To prepare the Cajun ranch sauce, whisk together the ranch dressing, Cajun seasoning, and hot pepper sauce in a small bowl. Taste and adjust the seasonings as desired.
  10. Arrange the fried green tomatoes on a serving platter and serve immediately with the Cajun ranch dipping sauce. Enjoy while hot and crispy!

Notes

For an extra-crispy coating, use stone-ground cornmeal and allow the breaded tomatoes to rest before frying. Adjust the Cajun seasoning and hot sauce to control the spiciness.