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Southern Fried Green Tomatoes


4 large unripe green tomatoes, cut into 1/4-inch-thick slices
1 cup whole buttermilk
1/4 cup all-purpose flour
1/4 cup fine yellow cornmeal
1 teaspoon kosher salt
1/2 teaspoon black pepper
Vegetable oil or bacon drippings, for frying
Cooked bacon or sausage


  1. Place tomato slices and buttermilk in a medium bowl; set aside. Combine flour, cornmeal, salt, and pepper in a small brown paper bag; set aside.
  2. Add vegetable oil or drippings to a large cast-iron skillet or other heavy skillet to a depth of ½ inch. Heat over medium-high until the oil shimmers. Meanwhile, remove 3 or 4 tomato slices from buttermilk, letting excess drip off; add to flour mixture in paper bag. Close bag, and shake gently until tomato slices are well coated.
  3. Place coated tomato slices in hot oil. Fry until golden brown on both sides, turning often to avoid sticking, about 4 minutes. Drain on paper towels.
  4. Repeat coating-and-frying process with remaining tomato slices. Serve hot with bacon or sausage.

Source: Harris, Jessica. “Jessica B. Harris’ Southern Fried Green Tomatoes.” Southern Living.