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Fried Green Tomatoes

 1 Ratings
  • Prep Time 30 min
  • Total Time 60 min
  • Servings 4

Channel your Southern charm while making our easy-to-make fried green tomatoes that are ready to eat in one hour.

Paula Jones Recipe by Paula Jones
May 2, 2012


large firm green tomatoes
Salt and pepper
cup buttermilk
cup Gold Medal™ all-purpose flour
cup vegetable oil


  • 1 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.
  • 2 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.
  • 3 In deep fryer or heavy saucepan, heat oil over medium-high heat (375°F). Fry 2 tomatoes at a time in hot oil 3 to 5 minutes, turning once, until golden brown. Drain on paper towels. Serve warm.

Expert Tips

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.

Nutrition Information

No nutrition information available for this recipe.

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