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Fried Green Tomato Fritters

Fried green tomato fritters are way easier to make than traditional fried green tomatoes, but they are every bit as delicious!

Vertical shot of fried green tomato fritters on brown paper with a bowl of hot sauce for dipping
Fried Green Tomato Fritters are a lot easier to make than traditional fried tomatoes. No annoying dredging or coating!

For many of you across the northern hemisphere — those who are currently wrapping yourselves in full arctic expedition gear just to get to work — this will not be a timely post.

Here in dull-weather California, however, I still have a good ten pounds left of unripe green tomatoes in my fridge, thanks to my weirdly extended harvest of Sungolds and Early Cascades.

green or unripe tomatoes in a wooden bowl

The other day I was frying some unripe tomatoes in the usual way, first slicing them, then dredging and coating each individual slice in batter. DELICIOUS, but the process is a hassle—especially with smaller tomato varieties, which are harder to slice, coat, and handle.

batter for fried green tomato fritters in a bowl with diced green tomatoes, corn, and onions

When I was done frying all the sliced tomatoes, I mixed the coating ingredients up and made one big, plain fritter. Then I thought: why not just mix some diced green tomato in there, too? It worked beautifully! Not only was it an easier technique than the traditional slice-dredge-coat, but also a much more efficient way to make use of all those baby green cherry tomatoes.

stack of fried green tomato fritters

How to make fried green tomato fritters

Making green tomato fritters is a simple process:

  1. Mix cornmeal, flour, salt, pepper, and baking powder.
  2. Mix in buttermilk and an egg.
  3. Stir in some diced green tomatoes, corn, and onion.
  4. Drop the batter by heaping spoonfuls into hot oil in a skillet.
  5. Cook until browned on both sides.
  6. Enjoy!

I alternated between eating them plain, right out of the skillet (with an extra pinch of salt and pepper, to suit my extreme love of both), and dipping them in Franks Red Hot Sauce because I am addicted to that stuff.

Next time I’m dreaming about serving them with cilantro dipping sauce, chipotle aioli, roasted pepper salsa—or in a Bacon, Lettuce & Tomato Fritter sandwich.

fried green tomato fritters on brown paper with a bowl of hot sauce for dipping

This is a great way to use up summer produce. Some of my other favorite summer recipes include this Watermelon and Feta Salad and this Texas Corn Succotash.

And if you still have green tomatoes left, not to worry! Little House Big Alaska has a handy post on how to ripen green tomatoes!

Need ideas for using up leftover buttermilk? Try these recipes

Yield: Makes 12

Fried Green Tomato Fritters

Fried Green Tomato Fritters

Green Tomato Fritters are a lot easier to make than traditional fried tomatoes. You can serve them with your favorite condiment (lemon aioli, roasted pepper salsa, cilantro spread, chipotle dip, etc.). Or make a Bacon, Lettuce & Fried Tomato sandwich!

Makes about 12 fritters.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking powder
  • 3/4 cup buttermilk
  • 1 large egg
  • 1 teaspoon freshly ground black pepper
  • 1 cup finely diced green tomatoes (1/4" or smaller)
  • 1/2 cup corn kernels (fresh or frozen)
  • 1/4 onion, diced small
  • Vegetable oil for frying


  1. In a medium bowl, mix the cornmeal, flour, salt, pepper, and
    baking powder.
  2. In a small bowl, beat the buttermilk and egg together and then add it to the dry ingredients and mix well.
    Add the green tomatoes, corn, and onion and mix well.
  3. Put about ¼-inch of oil in a large skillet and heat it over
    medium-high heat. When the oil is hot, add heaping spoonfuls of the batter to the pan, pressing them with the back of the spoon to flatten a bit if necessary. You’ll have to cook the fritters in several batches, 3 or 4 to a pan depending on the size of your pan.
  4. Cook for 2 to 3 minutes, until nicely browned on the bottom and you see holes formed on the top. Flip over and cook for 2 to 3 minutes more, until the second side is browned. Transfer the cooked fritters to a paper towel-lined plate.
  5. Repeat until all of the batter has been cooked.
  6. Serve hot.

Nutrition Information



Serving Size


Amount Per Serving Calories 69Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 245mgCarbohydrates 11gFiber 1gSugar 2gProtein 2g

Nutrient values are estimates only. Variations may occur due to product availability and manner of food preparation. Nutrition may vary based on methods of preparation, origin, freshness of ingredients, and other factors.


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Last Updated: October 22, 2019
By on October 22nd, 2019

16 thoughts on “Fried Green Tomato Fritters”

    • I’m so glad you enjoyed this recipe, Sandi! I love it too. Isn’t that a funny thing about green tomatoes–you have too many until you figure out what to do with them and then you never have enough!

  1. I followed the recipe carefully, except I didn’t have buttermilk, so used the powdered version. The batter turned out to be runny, so don’t know if that was the reason. I ended up with probably twice the number of patties. Still, they were delicious.

  2. Well picking an abundance of cherry tomatoes this week, quite a few of the tomato branches broke off with dozens of green tomatoes on them. My goal was to try to ripen them in my windowsill but now I’m going to try this!

  3. These are great! I replaced cornmeal with cornflower and ground flax seed.. I’m going to try this with sliced rubber beans instead of green toms, as these have finally run out. Great with green tomato salsa

  4. I just bought a dehydrator. Thinking about drying and pulverizing into a coarse green tomato powder. I may try this recipe and use that in the batter…opinions?


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