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Fried Green Tomatoes


Fried to crispy perfection, fried green tomatoes are a Southern delicacy that should be enjoyed everywhere.

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Rate this recipe 4.4/5 (19 Votes)


  • 1 cup stone-ground cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon garlic powder
  • Pinch cayenne
  • 1 1/2 cups buttermilk
  • Kosher salt and freshly ground black pepper
  • 4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
  • 1/2 cup vegetable oil
  • 1 tablespoon unsalted butter
  • Hot pepper sauce, for serving
  • Lemon wedges, for serving


Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from


Step 1

In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper.

Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.

Place a large cast iron skillet over medium heat and coat with the oil.

When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.

Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.

NOTE: While butter is listed in the ingredients, I missed how/where it should be used. I opted to flavor the oil with the butter, and I though this worked out great.


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