Fried Green Tomatoes


Fried Green Tomatoes is a great way to use up the last of the tomatoes that didn’t get a chance to ripen from your garden. A simple and quick recipe that is a delicious side dish for any meal.






Put your sliced green tomatoes into a medium bowl.

Pour the buttermilk over the tomatoes.



Pour the oil into a large frying pan,

I use cast iron but any will work.



Heat over medium heat until it bubbles

when you dip a wooden spoon into the oil.



Using tongs remove one tomato slice, shaking

off the excess milk, and placing it in a bowl

with flour. Sprinkle with salt and pepper.



Turn the tomato slice over

coating the other side.



Shake off the excess flour using tongs

and place the tomato slice into the hot oil.

Fry until golden brown on the bottom.

Make sure you add the other slices slowly

so the oil doesn’t cool down. Turn the tomato

over carefully to brown the other side.

Do not turn until the bottom is brown

or the breading will fall off.



Place cooked tomatoes onto a plate covered

with paper towel to absorb the excess oil.

Then place on a serving plate and serve.


Fried Green Tomatoes

  • Difficulty: Intermediate
  • Print



  • 2 large green tomatoes, slice 1/4″ thick
  • 1 quart buttermilk
  • 1 – 2 cups all purpose flour
  • salt to taste
  • pepper to taste
  • oil for frying (You can use your favorite) You need to fill the pan about 3/4″ deep.


  1. Place your sliced green tomatoes into a medium bowl and pour the buttermilk over them to cover.
  2. Pour enough oil into a frying pan to about 3/4″ deep.
  3. Heat oil over medium heat. It is hot enough when you dip a wooden spoon end into the oil and the oil bubbles.
  4. Place the flour into a small bowl.
  5. Using tongs, pick up one slice of tomato and gently shake off excess milk. Quickly place the tomato into the flour. Salt and pepper the top side. Turn the tomato over getting flour on that side too.
  6. Shake off the excess flour using the tongs then carefully place one slice into the hot oil. Wait about 15 seconds then add another slice and keep repeating. I could only fit four slices at a time in my pan. If you add the tomato slices too fast the oil will get too cool to cook so go slow.
  7. Turn the tomato slices over only when the bottom is brown or the breading will fall off. Once both sides are brown, place on a paper towel covered plate to absorb grease then serve.


  1. Wow I never thought about making friend tomatoes. I usually cook a similar recipe for egg plant, since I love egg plant so much. And i dont dip the egg plant into a butter milk, just a water with salt just to so the flour can stick into the egg plant.

    Thank you so much for the inspiration ❤️

  2. Honestly, aside from soup and salsa, this is about the only way I’ll eat a tomato…

  3. My mother used to can green tomato slices at the end of the summer and we would have fried green tomatoes all winter. She would raw pack them and water with some salt and citric acid. Then water bath them the same as she would for ripe tomatoes. Thanks for your recipe.

  4. I need to grab my last green tomatoes on the vines to make these! We always say at the beginning of the season that we need to fry up some green tomatoes, but we’re also anxious for the first red one, and then we forget.

  5. I’ve never deep fried green tomotaoes. I have fried them and add parmesan cheese in the dry ingredients – not the pre-grated rind stuff but fresh grated off the wedge. I use a microplane rasp for light shavings and gives good taste.

    • Freshly grated parmesan cheese gives these a wonderful taste! I don’t know why I didn’t do it, I have some! Must have been feeling lazy that day. hahahahaha Thanks Sue!

  6. I LOVE fried green tomatoes!!
    I’ve never done the buttermilk!! I will definitely have to try!! Now I am craving them!! Yum!! 😃

  7. I love fried green tomatoes!!!
    I have never tried them using buttermilk!! I will definitely be trying this!! Now I am hungry for them!! Yum!!
    Thanks for the recipe!!

    • OMG I never thought that would work! I hate frying food! How many did you cook at one time? You can’t overlap them right? Where did you put the oil in the bottom of the fryer? We have an air fryer but so far only make fries in it so I need all the help I can get. lol Thanks!

  8. I doubt I could source green tomatoes here (all the supermarket stuff is ripened) and I am not in a position to grow my own so I think I shall have to give this one a miss, delicious as it looks.

    Wasn’t there a book and / or film called “Fried Green Tomatoes”?

    • We can’t buy green tomatoes here either. We found these at the Amish bulk food store. We have a garden but our tomatoes are done. Yes there was a movie called “Fried Green Tomatoes” and what a great movie it is!

  9. They seem pretty good!
    Also I have a recipe suggestion (:
    So, I just went fishing yesterday and I have a ton of Catfish, I was thinking maybe you might be able to come up with some Catfish recipes I can try?? It just came to mind lol

    • OMG there is two ways I have had catfish. I grew up fishing for them! My absolute favorite way is smoked!!!! They get brined in salt mixture and smoked with the skin on…..amazing! They last in the refrigerator or can be frozen. The other way was just breaded with your favorite breading and fried. Sorry I didn’t get back to you sooner but I am getting about 300 emails a day and can’t seem to get caught up to date.

  10. You are a true creative! In summer, we prepare a soup of green tomatoes, which is served cold. I will try your fried green tomatoes tomorrow. The onion rings and parmesan tomatoes look delicious too. Have a great day!

    • The only thing I don’t like is that they are fried. I need to figure out a great way to bake them. But then that defeats the well known name of “Fried Green Tomatoes” like the movie! lol

      • I follow a blogger from the South and every Tuesday she does a post about food/restaurants in her area. One time she featured fried green tomatoes – she was funny as she said she will eat tomatoes this way, but does not like them red and mushy so she won’t eat them that way. I think they would lose something if you baked them as they wouldn’t be as crispy … Diane, you could invent a Shake & Bake mix for Green Tomatoes – how’s that? 🙂

  11. Great timing. I’ve never made these, but it’s getting to be time to deal with the green tomatoes on the vine. Perfect timing for this recipe!

  12. Looks so delicious! We do make something similar with potato, onion, eggplant, etc., now I would love to try the same with green tomato.

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