When summer rolls around, ripe ruby-red tomatoes often steal the spotlight. But tucked away in the garden is a true Southern gem — fried green tomatoes. These unripe tomatoes may look stubborn and unready, but with a little buttermilk, cornmeal, and hot oil, they transform into a crunchy, golden treat. And once paired with a zesty remoulade sauce, you may never wait for your tomatoes to ripen again.
Perfect crunch every time – A combo of Wondra flour and cornmeal ensures an ultra-crispy coating.
Classic Southern appetizer – Serve with tangy remoulade sauce for a true taste of the South.
Full of flavor – Slightly tart green tomatoes balance beautifully with the creamy dipping sauce.
Easy to make – With simple ingredients and a quick fry, you’ll have them ready in minutes.
Fried green tomatoes are made using firm, unripe tomatoes that haven’t turned red yet. Their dense texture and mildly citrus flavor make them ideal for frying. Don’t confuse them with tomatillos (wrapped in papery husks) or heirloom green tomatoes like Green Zebras, which stay green even when ripe.
Green tomatoes – Slice into 1/4-inch thick rounds for even frying.
Wondra flour – This finely milled instant flour creates a crisp coating that absorbs less oil. (All-purpose flour can be used as a substitute, but let the breaded slices rest before frying.)
Buttermilk – Adds tang and helps the coating stick. Make your own by mixing milk with lemon juice or vinegar.
Egg white – Helps bind the breading.
Hot sauce – Louisiana or Tabasco adds just the right amount of kick.
Cornmeal – Finely ground cornmeal gives the coating that signature crunch.
Slice the tomatoes – Cut three large green tomatoes into 1/4-inch thick slices with a serrated knife.
Bread the slices – Use three shallow dishes for the dredging process: one for flour, one for buttermilk/egg/hot sauce mix, and one for the cornmeal blend. Keep one hand for dry ingredients and the other for wet to avoid clumpy fingers.
Fry until golden – Heat oil in a skillet. Test with tomato scraps first. Once hot, fry slices until crisp and golden, starting with the ones you coated first. Drain on paper towels before serving.
While remoulade is the traditional choice, these sauces are all delicious options:
Remoulade Sauce – Creamy, tangy, and slightly spicy with mayo, mustard, lemon, and hot sauce.
Comeback Sauce – A Mississippi classic with ketchup and chili sauce for sweetness.
Ranch Dressing – Herb-filled, creamy, and always a crowd-pleaser.
Tartar Sauce – A timeless dip that pairs beautifully with fried foods.
Cane’s Sauce – Creamy, peppery, and tangy — similar to remoulade with a Southern twist.
Flour substitute – If using all-purpose flour instead of Wondra, let tomatoes rest 5 minutes after breading.
Oil temperature – Keep it hot enough for frying; otherwise, the coating will absorb too much oil.
Buttermilk hack – No buttermilk? Mix 1 cup milk with 1 tablespoon vinegar or lemon juice.
Remoulade sauce – Can be made up to 2 days in advance and stored in an airtight container in the fridge.
Fried tomatoes – Best enjoyed hot and fresh from the skillet. Leftovers lose their crispness quickly.
Fried green tomatoes with remoulade sauce aren’t just a Southern specialty — they’re a crunchy, tangy, utterly irresistible snack. With their golden cornmeal crust and zippy dipping sauce, they’re proof that sometimes, the best flavors come from ingredients that don’t wait to ripen.
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