Fried green tomatoes, a classic southern favorite and a great compliment to chicken wings!

It’s not everyday that I come across green tomatoes, so I took advantage of the opportunity when they popped up in my local grocer last week!

Green tomatoes are tangy and crunchier than ripe red tomatoes, and taste the best when battered and fried!

In this batch of fried green tomatoes, I first fried up some buttermilk chicken wings and then fried the tomatoes in the same oil which added some chicken flavor into the fried tomatoes. They both use many of the same ingredients for the batter and seasoning so it made sense to do double duty!

Check out my buttermilk chicken wings recipe to add to your spread!

Fried Green Tomatoes

  • Servings: 12
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

These sweet, spicy, tangy green tomatoes are a perfect treat on its own or paired with fried chicken wings!


  • 2 large green tomatoes
  • 1 cup all-purpose flour, divided
  • 3/4 cup self-rising yellow cornmeal
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • Tony Chachere’s Creole Seasoning, to taste
  • 2 large eggs
  • 2 Tbsp whole buttermilk
  • 1 tsp hot sauce
  • vegetable oil for frying


  1. Rinse off the tomatoes and cut into thick slices.
  2. Place sliced tomatoes in rows on paper towels. Top with another paper towel and gently press down to get some of the liquid out. Set aside.
  3. Now add 1/2 cup of the flour on a plate. On a second plate, whisk together remaining 1/2 cup flour, cornmeal, Creole seasoning, garlic, onion powder and paprika until well blended.
  4. In a shallow bowl, add eggs, buttermilk, hot sauce, and whisk together.
  5. It’s time to dredge: first dip tomato slices in plain flour, then into egg wash, and then into seasoned flour-cornmeal coating, gently pressing breading onto tomato slices to stick.
  6. Heat 1 inch vegetable oil to 350-360°F in a deep skillet and fry tomatoes in batches to avoid over crowding the pan. Fry for 2-3 minutes on each side minutes total, flipping as needed until golden brown.
  7. Remove from oil using slotted spoon and place onto a paper towel lined plate.
  8. Serve with favorite dipping sauce – I like ranch!

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