How to Make the Best Fried Green Tomatoes (With a Spicy Twist)

Fried green tomatoes are a Southern staple—crispy, tangy, and incredibly satisfying. This recipe adds a little sass with a bold cornmeal coating and a creamy, spicy dipping sauce that brings the heat in all the right ways.

Whether you’re serving them as a snack, appetizer, or the star of your plate, these fried green tomatoes deliver classic flavor with a kick. If you’ve never cooked with green tomatoes before, don’t worry—we’ll walk you through everything you need to know.

What Are Fried Green Tomatoes?

Green tomatoes are simply unripened red tomatoes. They have a firm texture and tangy flavor, making them perfect for frying. When coated and crisped in a hot skillet, they hold their shape and offer a satisfying bite that’s both crunchy and juicy.

Tips for Making the Best Fried Green Tomatoes

• Slice consistently: Aim for 1/4-inch thick slices. This helps them cook evenly while staying firm.

• Soak in buttermilk: A quick soak adds flavor and helps the coating stick.

• Use a cornmeal coating: It gives the tomatoes that signature crunch.

• Fry in batches: Avoid crowding the pan so each slice cooks evenly and turns golden brown.

• Serve hot: Fried green tomatoes are best enjoyed right out of the skillet while the coating is still crisp.

Sassy Fried Green Tomatoes Recipe

Ingredients:

For the tomatoes:

• 4 large green tomatoes, sliced 1/4 inch thick

• 1 cup buttermilk

• 1 egg

• 3/4 cup cornmeal

• 1/2 cup all-purpose flour

• 1 tsp salt

• 1/2 tsp black pepper

• 1/4 tsp cayenne pepper (optional)

• Vegetable oil for frying

For the spicy dipping sauce:

• 1/2 cup mayonnaise

• 1 tbsp Dijon mustard

• 1 tbsp hot sauce (adjust to taste)

• 1 tsp lemon juice

• Salt and pepper to taste

Instructions:

1. Prep the tomatoes: Slice the tomatoes and set aside. In a shallow dish, whisk together buttermilk and egg.

2. Soak: Place tomato slices in the buttermilk mixture and let them soak for about 10–15 minutes.

3. Mix the coating: In another shallow dish, stir together cornmeal, flour, salt, pepper, and cayenne.

4. Coat: Remove tomato slices from the buttermilk mixture and dredge in the cornmeal mixture, pressing lightly to coat both sides.

5. Heat the oil: In a large skillet (cast iron works best), heat 1/2 inch of oil over medium heat until shimmering.

6. Fry: Carefully place tomatoes in the hot oil. Fry for about 2–3 minutes per side, or until golden brown and crispy. Transfer to a paper towel–lined plate to drain excess oil.

7. Make the sauce: While tomatoes cool slightly, whisk together all sauce ingredients in a small bowl.

8. Serve: Plate the tomatoes and serve immediately with the dipping sauce on the side.

Serving Suggestions

Fried green tomatoes shine on their own but are even better when paired with:

• Grilled chicken, fish, or steak

• A Southern-style BLT or breakfast sandwich

• Summer salads for added crunch

• Toppings like pimento cheese, bacon crumbles, or fresh herbs