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
  • ¼ cup buttermilk
  • ½ cup cornmeal
  • ½ cup all-purpose flour
  • 1 tsp. baking powder
  • ⅛ tsp. ground white pepper
  • ¼ cup canola oil


  • Slice tomatoes into ⅓" 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 3–6 minutes per side. Drain on paper towels and serve immediately.