Fried Green Tomatoes Recipe

Introduction

Fried green tomatoes are a Southern classic that’s crispy on the outside and tangy on the inside. This simple yet flavorful dish makes a perfect appetizer or side, showcasing unripe tomatoes in a deliciously crunchy coating.

Ingredients

• Vegetable oil (enough to come up about 1 ½ inches in your skillet)
• 3 green tomatoes, sliced
• 1 cup all-purpose flour
• 1 ½ cups buttermilk
• 1 egg
• 6 dashes hot sauce
• 1 cup regular bread crumbs
• ½ cup yellow cornmeal
• 1 teaspoon Lawry’s seasoning salt
• ½ teaspoon white pepper
• ½ teaspoon garlic powder

Instructions

1. Step 1: In a heavy-duty skillet at least 3 inches deep, heat the vegetable oil to 350°F. Use a thermometer for accurate temperature control.
2. Step 2: Prepare a clean plate lined with paper towels to drain the fried tomatoes and set aside.
3. Step 3: Slice the green tomatoes into ¼ inch thick slices. Lay them on a plate lined with paper towels, then cover with another paper towel and blot to remove excess moisture.
4. Step 4: Set up three shallow dishes for dredging. Place the flour in the first dish.
5. Step 5: In the second dish, whisk together the buttermilk, egg, and hot sauce.
6. Step 6: In the third dish, combine the bread crumbs, cornmeal, seasoning salt, garlic powder, and white pepper, mixing evenly.
7. Step 7: Coat each tomato slice evenly with flour, shaking off excess.
8. Step 8: Dip the floured tomato slice into the buttermilk mixture, letting excess drip back into the dish.
9. Step 9: Press the tomato slice into the breadcrumb mixture, coating all sides thoroughly. Shake off any extra coating.
10. Step 10: Place the coated tomato on a clean plate and repeat the dredging with remaining slices.
11. Step 11: Carefully fry 3 to 4 tomato slices in the hot oil for about 2 minutes or until golden brown. Avoid overcrowding and maintain the oil temperature at 350°F.
12. Step 12: Remove the fried tomatoes and drain on the prepared paper towels. Repeat frying with the remaining slices.
13. Step 13: While still hot, sprinkle the fried green tomatoes lightly with kosher salt and serve.

Tips & Variations

• Use a cast iron skillet for even heating and best results when frying.
• Try adding a pinch of cayenne pepper to the breadcrumb mixture for extra heat.
• For a gluten-free version, substitute all-purpose flour and bread crumbs with a gluten-free alternative.
• Serve with a tangy remoulade or ranch dressing for dipping.

Storage

Store leftover fried green tomatoes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or oven to maintain their crispiness, avoiding the microwave which can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ripe tomatoes instead of green tomatoes?

Ripe tomatoes are softer and contain more moisture, which can make the coating soggy and the slices harder to fry crisply. Green tomatoes hold up better to frying due to their firmer texture.

What can I do if I don’t have buttermilk?

You can make a buttermilk substitute by mixing 1 ½ cups of milk with 1 ½ tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.

Fried Green Tomatoes Recipe

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★★★★★

4.7 from 136 reviews

A classic Southern dish featuring tangy, crisp green tomatoes coated in seasoned breading and fried to golden perfection. These Fried Green Tomatoes make a perfect appetizer or side dish with their crunchy exterior and juicy interior.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Serves 3–4 people (about 12 slices) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Frying Oil

• Vegetable oil (enough to come up about 1 ½ inches in your skillet)

Tomatoes

• 3 green tomatoes, sliced into ¼ inch thick slices

Breading Station

• 1 cup all-purpose flour
• 1 ½ cups buttermilk
• 1 egg
• 6 dashes hot sauce
• 1 cup regular bread crumbs
• ½ cup yellow cornmeal
• 1 teaspoon Lawry’s seasoning salt
• ½ teaspoon white pepper
• ½ teaspoon garlic powder

Instructions

1. Heat the Oil: In a heavy-duty skillet at least 3 inches deep, heat vegetable oil to 350°F using a thermometer to get an accurate reading.
2. Prepare Drainage Plate: Arrange a plate lined with paper towels to place the fried tomatoes on, allowing excess oil to drain.
3. Slice and Dry Tomatoes: Slice green tomatoes into ¼ inch thick pieces, place on paper towels, cover with another paper towel, and blot to remove excess moisture.
4. Set Up Dredging Station: Arrange three shallow dishes for coating: one with flour, one with a mixture of buttermilk, egg, and hot sauce, and one with a blend of bread crumbs, cornmeal, seasoning salt, garlic powder, and white pepper.
5. Dredge in Flour: Coat each tomato slice evenly in flour, shaking off excess back into the dish.
6. Dip in Buttermilk Mixture: Next, dip floured tomato slices in the buttermilk, egg, and hot sauce mixture, allowing excess to drip off.
7. Coat with Breadcrumb Mixture: Finally, coat the tomato slices evenly with the breadcrumb and cornmeal mixture, shaking off excess.
8. Fry Tomatoes: Carefully place 3 to 4 coated tomato slices into the hot oil without overcrowding. Fry for approximately 2 minutes or until golden brown, maintaining oil temperature at 350°F.
9. Drain and Season: Remove fried tomatoes and place them on the paper towel lined plate to absorb excess oil. Sprinkle lightly with kosher salt while still hot.
10. Repeat Frying: Continue frying remaining tomatoes in batches until all are cooked.

Notes

• Use a thermometer to maintain correct frying temperature for best results and to avoid soggy tomatoes.
• Patting the tomatoes dry before dredging helps the coating adhere better and gets crispier.
• Ensure not to overcrowd the skillet to keep oil temperature consistent.
• Customize seasoning with additional spices like cayenne for extra heat.
• Serve immediately after frying for optimal crispness.

Keywords: Fried Green Tomatoes, Southern Recipe, Fried Appetizer, Crispy Tomatoes, Cornmeal Breading, Classic Southern Dish