Fried green tomatoes, anyone? Yeah, we're drooling too
. As we wander through our food memories, these crunchy delights always make the list; fried green tomatoes are unripened tomatoes (Solanum lycopersicum) battered and fried until crisp.
Growing up, we swiped plenty off the platter before dinner even started!
Pairing them with the right sides? Total necessity.
You don't want to steal their spotlight, but you do want to keep impressing your taste buddies. From zesty slaws to smoky collards, we've got some bangers that will rock your munching world.
Join us as we stroll down the path of pleasant sides. Juicy green tomatoes, the underdog hero of the veggie world, deserve just the right partners on the plate.
Ready for some finger-licking suggestions? Let's get munching!
Top 13 Side Dishes for Fried Green Tomatoes
Here are our top 13 picks for the best sides to serve with fried green tomatoes:
1 - Buttermilk Fried Chicken
:max_bytes(150000):strip_icc()/FAW-recipes-crispy-buttermilk-fried-chicken-hero-04-3a32f9a4a1984ecab79fb28e93d4bc00.jpg)
We dig crispy skin and juicy bites. Sinking teeth into a piece of golden deliciousness feels good.
The secret? Buttermilk marinade. It tenderizes and flavors the chicken by breaking down proteins with lactic acid.
Pair it with fried green tomatoes or crispy fried potatoes for hearty, comforting sides for the ultimate flavor fiesta.
Keep it simple: salt, pepper, and your favorite herbs.
Cooking with friends makes the process way more fun. Share, laugh, munch together.
Then, it's nap time after the feast.
2 - Shrimp and Grits
We're diving into shrimp and grits. Easily one of our faves.
Why shrimp and grits? Layers of flavor! Stir grits till creamy and smooth, using a 4:1 water-to-grits ratio.
Perfect companions for crispy fried green tomatoes.
Plus, top with shrimp cooked in a garlicky sauce or try shrimp pasta side ideas for similar seafood pairings.
Our personal take? Add extra bacon for a smoky kick.
Experiment with herbs for a twist.
Each bite is an adventure.
We swear, each mouthful satisfies cravings. Southern comfort, right at your table.
Enjoy the vibes.
3 - Collard Greens with Bacon
:max_bytes(150000):strip_icc()/904442-ae3eed7f606e49099c88f29a04c695d2.jpg)
Collard greens with bacon is a classic side for fried green tomatoes; collards are a leafy green in the Brassica oleracea family.
The ultimate southern comfort food combo! The bitterness of the collards balances out the richness of the bacon and goes with the tangy tomatoes.
Add some hot sauce for an extra kick or top with crispy fried onions for added crunch. This side is sure to be a hit at any table.
4 - Pimento Cheese Dip
Pimento cheese dip! A southern staple that's always ready to be scooped up.
Cheese, pimentos, a dash of spice-can't go wrong here (typically made with sharp cheddar and mayonnaise).
We like it chunky, with an extra kick. Maybe add jalapeños if you're feeling bold.
The creamy texture complements fried green tomatoes perfectly and pairs well with cauliflower cheese sides for rich, cheesy pairings.
Experimenting? Toss in some crispy bacon bits.
Keep it refrigerated until serving, then watch the dip disappear. For any event, this dip is a crowd pleaser.
5 - Cornbread
So cornbread, huh? We totally get it.
This crumbly side is both sweet and savory. It's a simple mix with cornmeal's goodness, typically made from stone-ground yellow cornmeal.
Add jalapeños for that spicy zing.
Honey if you're leaning sweet.
Keep it soft inside. Crispy edges are the real stars.
A staple that doesn't shy away from flavors. We eat it solo or dress it up with butter.
Green tomatoes? They nod in approval, and so do we.
6 - Southern Baked Mac and Cheese
We're all about crisp-topped mac and cheese, aren't we? Load up with cheeses for a gooey delight.
Baking adds that golden crust we crave. Mix sharp cheddar with creamy jack for that cheesy magic, using about a 2:1 cheddar-to-jack ratio.
Cook noodles al dente. A sprinkle of breadcrumbs?
Crunch adds fun. Easy-to-make and cozy.
We sneak in smoked paprika or nutmeg-try it! Our go-to for cheesy goodness with a twist.
Always a hit without fuss, and a nice contrast to baked beans for smoky, saucy sides.
7 - Okra Fries
:max_bytes(150000):strip_icc()/7252621-61f17af0ccd244279b3419128860dcf2.jpg)
Who knew frying okra made them stars? Crispy outside, tender inside.
We coat them with seasonings for spice.
Best when hot.
Skip the slime, slice thin across the pod to reduce mucilage, fry until golden. Cut the oil by air-frying-still tasty!
Add chili powder for a kick.
Our take? Easy side dish done in minutes.
We toss them, season well; it's simple.
Pair with tangy dips, different every bite. No mess, all flavor, ultimate okra dish.
8 - Smoked Gouda Grits
Who knew grits could be this tasty? Smoked gouda gives them a special twist.
We make them creamy, just how we like it.
Try adding crispy bacon. It's a hit in our book.
Don't forget to stir them well. Makes sure all that cheesy goodness spreads evenly.
We prefer serving them warm. Not too thick, not too runny; we find that sweet spot at a spoon-coating consistency.
It's like comfort in a soft bite. Spice it up with paprika, go easy or bold.
9 - BBQ Pulled Pork Sliders
Pulled pork sliders, anyone? A tiny delight we crave.
BBQ flavor, smoky heaven in a bite. We cook low and slow (225-250°F for several hours) until the pork falls apart.
Slap it on soft buns.
Slather in sauce for sacuillence.
You'll need napkins, fair warning. We like to add a hint of spicy pickles.
Opt for coleslaw if you fancy cool contrast, or try sides for BBQ chicken with bold, tangy companions.
Bitesize fun is guaranteed. Messy fingers mean you're doing it right!
10 - Deviled Eggs
Can we chat about deviled eggs? A bite-sized treat that's quick to whip up.
Creamy yolks mixed with mayo and a dash of mustard (about 1 tablespoon mayo per yolk). Add paprika for flair.
Perfect when you crave something zesty.
Our pro tip: sprinkle a bit of cayenne. Gives a spicy tease.
They're like tiny flavor bombs. Prepping them?
A cinch! Chop extras like pickles or chives if daring.
We're big fans of easy munching. Before you know it, they're all gone.
11 - Cajun Roasted Potatoes
Craving crispiness? Try our cajun roasted potatoes.
We toss them in spices for that kick. Roast until golden at 400°F.
No mush here. Texture makes them stand out.
We keep seasonings balanced. Paprika, garlic, onion powder make the magic.
Hot from the oven, smell divine. Serve them right away.
Pairs with anything. Versatile side.
We tried spicy mayo as a dip. You may add herbs.
More or less, your call.
No fuss, max flavor. Easy to whip up.
12 - Spicy Remoulade Sauce
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__20110530-154081-remoulade-f6f0e82c7385405381c7b5e80445aed9.jpg)
Spicy remoulade sauce coming through, friends. Silky mayo with a zesty kick.
We've mixed in cayenne for heat (about ¼-1/2 teaspoon).
Add pickles if you fancy tang.
Whip this up in minutes. More spice or tang?
Your choice. Ideal with fried green tomatoes.
Consistency matters. Keep it thick enough to coat a spoon.
Balance is everything-savory, spicy, smooth.
We swap paprika for smoked paprika often. Be bold; try fresh herbs sometimes.
Experiencing all the flavors is pure fun.
13 - Pickled Red Onions
What's cool about pickled red onions? They bring tangy zing.
Simple, quick, really. Just vinegar, sugar, and spice, usually with a 1:1 vinegar-to-water ratio.
Red onions soak it all in. Bright color isn't just pretty.
Pocket-size flavor. Pop them on tacos, burgers, salads.
We like that crunch they have. No cooking needed.
Jar 'em up, they chill in the fridge. Pro tip: Use a clean jar; keeps them fresh longer.
Homemade touch without the hassle. Fun in every slice, easy peasy.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.
