Fried Green Tomatoes

A Southern specialty — fried green tomatoes.


4 servings


2 large firm green tomatoes
salt and pepper
1 cup buttermilk
1 cup all-purpose flour
1 cup vegetable oil


Cut tomatoes into thick (at least 1/4 inch) slices. Place tomatoes in colander; sprinkle with salt. Let stand about 30 minutes to pull out water. Pat tomatoes dry with paper towels.

Pour buttermilk into shallow bowl. In separate shallow bowl, place flour; season with salt and pepper. Dip tomatoes into buttermilk, coating both sides; gently shake off excess. Dip tomatoes into flour, coating both sides; gently shake off excess.

In deep fryer or heavy saucepan, heat oil over medium-high heat (375°F/191°C). Fry 2 tomatoes at a time in hot oil 3 to 5 minutes, turning once, until golden brown. Drain on paper towels. Serve warm.

Estimated Time

Preparation Time: 30 minutes
Stand Time: 30 minutes
Total Time: 1 hour

Additional Information

Serve fried green tomatoes with mixed greens and a remoulade sauce.

If you don't have buttermilk, use 1 tablespoon of vinegar or lemon juice plus enough whole milk to make 1 cup; let stand 5 to 10 minutes before using.

To tell if the oil is ready for frying, hold a wooden spoon in the oil so the base is touching the bottom of the pan; if the oil bubbles around the spoon, it's ready. For best results, don't crowd the pan when frying.

Nutritional Information

Amount per serving: unavailable

Recipe Courtesy Of

Betty Crocker

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