Fried Green Tomatoes Recipe
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.
- 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
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
- 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.
- Prepare Drainage Plate: Arrange a plate lined with paper towels to place the fried tomatoes on, allowing excess oil to drain.
- 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.
- 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.
- Dredge in Flour: Coat each tomato slice evenly in flour, shaking off excess back into the dish.
- Dip in Buttermilk Mixture: Next, dip floured tomato slices in the buttermilk, egg, and hot sauce mixture, allowing excess to drip off.
- Coat with Breadcrumb Mixture: Finally, coat the tomato slices evenly with the breadcrumb and cornmeal mixture, shaking off excess.
- 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.
- 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.
- 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
Find it online: https://topreci.com/fried-green-tomatoes-recipe/
