12 Southern Fried Green Tomatoes Recipes

I still remember the sticky summer afternoons in my grandmother’s Georgia kitchen, where the air hummed with the sizzle of oil and the sharp tang of unripe tomatoes hitting the hot cast-iron skillet. Fried green tomatoes weren’t just a side dish—they were a rite of passage, a crunchy, tart rebellion against the sweetness of ripe summer fruit. Grandma would slice them thick, dredge them in cornmeal, and fry them golden, serving them with a dollop of homemade remoulade that made my mouth water just thinking about it. Those memories transport me back every time I slice into a firm green tomato at the farmers’ market.

Lately, I’ve been experimenting in my own kitchen, twisting the classic Southern staple into bold new creations. With a surplus from my backyard garden (thanks to some overzealous planting), I’ve fried up batches infused with heat, cheese, seafood, and even vegan flair. In today’s fast-paced world, these recipes remind us of simple, comforting flavors that pack a punch—perfect for impressing guests or satisfying cravings with that irresistible crunch.

Classic Southern Fried Green Tomatoes

Slice 4-5 firm green tomatoes into 1/2-inch rounds. Dredge in a mixture of 1 cup cornmeal, 1/2 cup flour, 1 tsp salt, 1/2 tsp black pepper, and a pinch of cayenne. Dip first in beaten egg (2 eggs) mixed with 1/4 cup buttermilk. Fry in 1/2 inch hot vegetable oil (350°F) for 3-4 minutes per side until golden. Drain on paper towels.
This timeless recipe delivers the perfect tart crunch with a cornmeal crust that’s crispy outside and tender inside. It’s low-carb friendly, gluten-optional with cornmeal swaps, and pairs beautifully with eggs or as a snack—pure Southern nostalgia in every bite.

Pimento Cheese-Stuffed Fried Green Tomatoes

For 4 tomatoes: Core and stuff halves with 1 cup pimento cheese (mix cheddar, mayo, diced pimentos, garlic powder). Batter: 1 cup buttermilk, 1 cup flour, 1 cup cornmeal seasoned with salt and paprika. Fry stuffed halves in hot oil 4 minutes per side.
The creamy, spicy pimento cheese melts inside the hot, tangy tomato, creating a gooey contrast to the crisp coating. High in protein from cheese, it’s an indulgent appetizer that elevates game day or brunch.

Spicy Cajun Fried Green Tomatoes

Slice 4 green tomatoes. Mix 1 cup cornmeal, 1/2 cup flour, 2 tsp Cajun seasoning, 1 tsp garlic powder, salt. Dip in egg wash (2 eggs, 1/4 cup hot sauce). Fry in peanut oil at 360°F for 3 minutes per side. Serve with Cajun remoulade.
This fiery twist amps up the tartness with bold spices, aiding digestion with capsaicin heat. Low-calorie when air-fried as an alternative, it’s a zesty side for BBQ.

Fried Green Tomato Benedict

Fry 4 tomato slices as classic (cornmeal batter). Poach 4 eggs. Top each tomato with egg, hollandaise (blend egg yolks, lemon, butter), and chives. Bacon optional.
Brunch perfection: the runny yolk soaks into the crisp tomato for tangy richness. Protein-packed and gluten-free adaptable, it’s a healthier eggs Benedict swap.

Shrimp-Topped Fried Green Tomatoes

Fry 4 tomato slices (buttermilk soak, cornmeal-flour dredge). Sauté 1/2 lb shrimp in butter, garlic, Old Bay. Top tomatoes with shrimp, lemon butter sauce.
Seafood meets Southern crunch for a coastal delight—shrimp adds lean protein and omega-3s, making it a light yet satisfying main.

BLT Fried Green Tomato Stacks

Fry 8 thin tomato slices. Layer with bacon (8 crisp strips), lettuce, mayo on toasted bread or solo stacks.
Reimagines the BLT with hot, tart tomato crunch elevating smoky bacon. Veggie boost from tomatoes, quick assembly for lunches.

Fried Green Tomato Parmesan

Fry 6 thick slices (Italian-seasoned cornmeal: oregano, basil). Layer in baking dish with marinara, mozzarella, Parmesan. Bake 350°F for 15 mins.
Crispy meets cheesy casserole-style comfort, lower fat than traditional parm with veggie base. Family-friendly Italian-Southern fusion.

Remoulade-Dipped Fried Green Tomatoes

Standard fry 4-5 slices (cornmeal, egg). Whip remoulade: mayo, mustard, pickles, horseradish, paprika.
The creamy, tangy dip cuts through richness—antioxidant-rich tomatoes support heart health. Ultimate snack or side.

Vegan Fried Green Tomatoes

Slice 4 tomatoes. Dredge in plant milk (1 cup), flax “egg” (2 tbsp flax + water), panko-cornmeal mix (gf optional) with smoked paprika. Air-fry or shallow-fry.
Plant-based crunch without compromise—fiber-packed, cholesterol-free, ideal for vegan Southern feasts.

Fried Green Tomato Tacos

Fry 6 small slices. Stuff soft tortillas with tomatoes, slaw (cabbage, lime, cilantro), avocado, chipotle crema.
Taco night reinvented: portable, tangy heat with gut-friendly fermented slaw vibes. Quick, customizable protein add-ins.

Honey-Glazed Fried Green Tomatoes

Fry 4 slices classically. Glaze post-fry: warm honey, balsamic reduction, sea salt.
Sweet-savory balance tempers tartness—natural energy from honey, antioxidant glaze for a dessert-like side.

Fried Green Tomato Fritters

Grate 3 tomatoes, mix with 1 cup cornmeal, 1/2 onion diced, egg, baking powder, salt. Form patties, fry 3 mins per side.
Bite-sized, pancake-style fritters for crowds—versatile veggie fritter boosts nutrition, less oil than slices.

These 12 recipes breathe new life into the Southern icon of fried green tomatoes, from classic comfort to inventive twists. Grab some firm green ones from your garden or market, fire up the skillet, and let the crunch begin—your taste buds will thank you!