Buttermilk Fried Green Tomatoes

This classic Southern dish is a good way to use up garden tomatoes just before the first frost.

Serves: 8Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 8


  • 4 large green tomatoes
  • 1 large egg
  • 1⁄4 cup buttermilk
  • 1⁄2 cup cornmeal
  • 1⁄2 cup all-purpose flour
  • 1 tsp. baking powder
  • 1⁄8 tsp. ground white pepper
  • 1⁄4 cup canola oil


  • Slice tomatoes into 1⁄3-inch rounds and pat dry with paper towels. In shallow bowl, combine egg and buttermilk and whisk until blended. On plate, combine cornmeal, flour, baking powder, and pepper and mix well.
  • Heat oil in a heavy skillet over medium heat until temperature reaches 375°F. Dip tomato slices into egg mixture, then into cornmeal mixture. Fry tomatoes in hot oil, four at a time, turning once, until golden brown, about 3 to 6 minutes per side. Drain on paper towels and serve immediately.