Brenda Gantt Fried Green Tomatoes
- Prep 15 min
- Cook 15 min
- Total 30 min
- Serves 6
- Level Easy
About Brenda Gantt’s Fried Green Tomatoes
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for her unhurried cooking videos filmed in her own kitchen, cast iron skillet in hand. Fried green tomatoes are one of the dishes most associated with her style of cooking: simple pantry ingredients, a well-seasoned skillet, and a technique passed down the way it’s always been done in the South.
The dish itself is older than any one cook. Fried green tomatoes come from a long Southern tradition of using firm, unripe tomatoes before the first frost or before they ripen off the vine, coating them in cornmeal, and frying them crisp. They became widely known outside the South after the 1991 film of the same name, but the recipe had already been a staple on farm tables for generations.
What makes a good batch is mostly technique: tomatoes that are firm rather than soft, a buttermilk dip that helps the cornmeal cling, and oil that’s hot enough to crisp the crust quickly instead of letting it soak up grease. Served hot out of the skillet, they’re a side dish, a appetizer, or a sandwich filling, depending on the day.
Watch How It’s Made
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Brenda Gantt Fried Green Tomatoes Recipe
Ingredients
Tomatoes
Buttermilk Wash
Cornmeal Dredge
For Frying
Kitchen Tools Needed
- Cast iron skillet
- Two shallow bowls for dredging
- Wire rack and baking sheet
- Slotted spatula or spoon
- Sharp knife & cutting board
Instructions
- Salt and drain the tomatoes. Slice the tomatoes and lay them in a single layer on paper towels. Sprinkle lightly with salt and let stand for 10 minutes to draw out extra moisture, then pat dry.
- Make the buttermilk wash. In a shallow bowl, whisk together the buttermilk and egg.
- Make the cornmeal dredge. In another shallow bowl, whisk together the cornmeal, flour, salt, black pepper, and cayenne if using.
- Coat the tomatoes. Dip each slice in the buttermilk mixture, letting the excess drip off, then dredge in the cornmeal mixture, pressing gently so it sticks. Let the coated slices rest on a wire rack for 5 to 10 minutes.
- Heat the oil. Heat about ½ inch of oil or bacon drippings in a cast iron skillet over medium-high heat until it reaches about 350°F, or a pinch of cornmeal sizzles immediately when dropped in.
- Fry. Fry the tomato slices in batches, without crowding the pan, for 2 to 3 minutes per side, until golden brown and crisp.
- Drain and serve. Transfer to a wire rack or paper towels to drain. Sprinkle with a little extra salt while still hot and serve immediately.
These are best eaten the moment they come out of the skillet, while the crust is still crackling.
Nutrition Facts
| Calories | 220 |
|---|---|
| Protein | 5 g |
| Carbohydrates | 22 g |
| Fat | 13 g |
| Fiber | 2 g |
| Sodium | 480 mg |
| Sugar | 3 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Fried Green Tomatoes
Vitamin C
Green tomatoes still provide vitamin C, which supports the immune system, even before they ripen.
Potassium
Tomatoes are a source of potassium, which supports healthy blood pressure and muscle function.
Antioxidants
Tomatoes contain plant compounds that act as antioxidants in the body.
Portion-Friendly
Served as a side or appetizer, a few slices go a long way, especially alongside a lighter main dish.
What to Avoid
Preparation Mistakes
- Don’t skip salting and draining the tomatoes. Extra moisture keeps the coating from sticking.
- Don’t crowd the skillet. Too many slices at once drops the oil temperature and leaves them greasy instead of crisp.
- Don’t fry over low heat. The oil needs to stay hot so the crust crisps quickly rather than soaking up grease.
Storage Mistakes
- Don’t cover them while hot. Trapped steam turns the crust soggy almost immediately.
- Don’t reheat in the microwave if you want to keep the crunch; use an oven or air fryer instead.
Dietary Considerations
- Contains Dairy (buttermilk)
- Contains Egg
- Contains Gluten (flour)
- Fried in Oil
Pro Tips for the Best Fried Green Tomatoes
- Choose tomatoes that are truly firm. They should have almost no give when pressed.
- Salt and drain first. This single step does more for a crisp crust than anything else.
- Let the coating rest on a wire rack for a few minutes before frying so it adheres better.
- Keep the oil around 350°F. Use a thermometer if you have one, or test with a pinch of cornmeal.
- Fry in batches. A crowded pan cools the oil and makes the coating soggy.
- Serve immediately. Fried green tomatoes lose their crunch the longer they sit.
What to Serve With Fried Green Tomatoes
Beverages
- Sweet tea
- Lemonade
- A crisp white wine
Side Dishes
- Comeback or remoulade sauce
- Shrimp and grits
- Collard greens
When to Serve
- Summer cookouts
- Appetizer course
- Sunday brunch
Rounding out the meal? Try pairing these with our Brenda Gantt cabbage casserole, and save room for banana pudding or a slice of apple pie after.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Buttermilk | 1 cup milk + 1 tablespoon lemon juice or vinegar, rested 5 minutes | A close stand-in if you’re out of buttermilk. |
| Cornmeal | Half cornmeal, half panko breadcrumbs | Gives an extra-crunchy, lighter crust. |
| All-purpose flour | Self-rising flour | Use as-is; it already contains salt and a leavener. |
| Vegetable oil | Bacon drippings | Adds classic Southern flavor to the crust. |
| Green tomatoes | Firm, underripe red tomatoes | Closest substitute if green tomatoes aren’t available. |
Storage & Reheating
Refrigerator
Store leftovers in an airtight container, uncovered until fully cool, for up to 2 days. They won’t stay crisp, but they’ll keep.
Freezer
Not recommended. The cornmeal crust turns soft and the tomatoes release water once thawed.
Reheating
Reheat in a 400°F oven or air fryer for 5 to 8 minutes to recrisp. Avoid the microwave, which makes them soggy.
Best made fresh: unlike many casseroles, this dish doesn’t hold well. Prep the components ahead, but fry just before serving.
Frequently Asked Questions
Use firm, underripe red tomatoes as the closest substitute; look for ones that are still hard with little give. Fully ripe tomatoes are too soft and juicy and will fall apart in the hot oil.
This usually happens when the tomatoes are too wet, the oil isn’t hot enough, or the coated slices go straight into the pan without resting. Pat the tomatoes dry before dipping, let the coating set on a rack for 5 to 10 minutes, and make sure the oil is at a steady 350°F before frying.
Yes, though the texture will be less crisp. Place the coated slices on a greased wire rack over a baking sheet, spray lightly with oil, and bake at 425°F for about 20 minutes, flipping halfway, until golden.
Drain them on a wire rack instead of stacking them on paper towels, which traps steam and softens the crust. Serve them right away; fried green tomatoes are best eaten hot, within a few minutes of coming out of the pan.
You can slice the tomatoes and make the buttermilk mixture and cornmeal dredge a few hours ahead and refrigerate them separately. For the best crunch, coat and fry the tomatoes just before serving rather than frying them in advance.
A tangy remoulade or comeback sauce is the classic Southern pairing. Ranch dressing, a squeeze of lemon, or a few dashes of hot sauce also work well.
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