• 4 to 6 firm green tomatoes
  • 1 cup cornmeal or all-purpose flour
  • 1/2 cup buttermilk
  • 2 eggs
  • Salt and pepper to taste
  • Oil for frying (vegetable oil or peanut oil)


  1. Slice the green tomatoes into 1/4 to 1/2-inch thick rounds.
  2. In a shallow bowl, whisk together the buttermilk and eggs. Season with salt and pepper.
  3. Place the cornmeal or flour in another shallow bowl and season it with salt and pepper as well.
  4. Heat about 1/4 to 1/2 inch of oil in a large skillet or frying pan over medium-high heat. The oil should be around 350-375°F (175-190°C).
  5. Dip each tomato slice into the buttermilk and egg mixture, allowing any excess to drip off.
  6. Coat the tomato slice thoroughly with the cornmeal or flour mixture, pressing it onto the tomato so it adheres well.
  7. Carefully place the coated tomato slices into the hot oil. Fry them for 2-3 minutes on each side or until they turn golden brown and crispy. Be gentle when flipping them to avoid breaking the coating.
  8. Remove the fried green tomatoes from the oil and drain them on a paper towel-lined plate to remove excess oil.
  9. Serve the fried green tomatoes hot, as an appetizer or side dish. They are often served with a dipping sauce, such as ranch dressing or remoulade.