Of course! Fried Green Tomatoes are a Southern classic—tart, firm green tomatoes coated in a seasoned cornmeal breading and fried to a perfect golden-brown crisp. They’re the perfect combination of tangy, crunchy, and savory.
Here is a traditional and foolproof recipe.
Classic Southern Fried Green Tomatoes
The key is a firm, crispy coating that adheres to the tomato slices. This recipe uses a simple but effective dredging method.
Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins
Servings: 3-4
Ingredients
· 3-4 medium firm green tomatoes
· 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar or lemon juice)
· 1 cup all-purpose flour
· 1 cup cornmeal (yellow or white)
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon paprika (smoked paprika is great)
· ½ teaspoon cayenne pepper (optional, for a little heat)
· Salt and freshly ground black pepper, to taste
· Oil for frying (vegetable, canola, or peanut oil)
· For Serving:
· Remoulade sauce, ranch dressing, or comeback sauce
Instructions
- Prep the Tomatoes: Slice the stem and bottom ends off the green tomatoes. Cut them into ½-inch thick slices. Discard the end pieces.
- Set Up Your Dredging Station: Get three shallow bowls or plates.
· Bowl 1: Place the all-purpose flour. Season with a pinch of salt and pepper.
· Bowl 2: Pour in the buttermilk.
· Bowl 3: Combine the cornmeal, garlic powder, onion powder, paprika, cayenne, 1 teaspoon of salt, and ½ teaspoon of black pepper. Whisk to combine. - Dredge the Tomatoes: Work with one slice at a time.
· Step 1: Coat the tomato slice in the seasoned flour, shaking off any excess.
· Step 2: Dip it into the buttermilk, letting the excess drip off.
· Step 3: Press it firmly into the cornmeal mixture, ensuring both sides are well-coated. Place the breaded slices on a wire rack or baking sheet in a single layer. - Heat the Oil: Pour about ½ inch of oil into a large, heavy-bottomed skillet (cast iron is ideal). Heat over medium-high heat to 350-375°F (175-190°C). The oil is ready when a sprinkle of cornmeal sizzles immediately upon contact.
- Fry the Tomatoes: Carefully place the breaded tomato slices in the hot oil in a single layer. Do not overcrowd the pan; fry in batches.
· Fry for 2-4 minutes per side, until golden brown and crispy.
· Use a slotted spatula or tongs to flip them carefully. - Drain and Serve: Remove the fried tomatoes from the oil and place them on a wire rack set over a baking sheet (this keeps them crispy). Sprinkle immediately with a little extra salt.
· Serve immediately while hot and crispy, with your favorite dipping sauce like remoulade, ranch, or a spicy comeback sauce.
Pro Tips for the Best Fried Green Tomatoes
· Tomato Selection: They must be green (unripe). They should be firm to the touch with no hint of red or pink. If they have started to turn, they will be too soft and watery.
· The Buttermilk Secret: Buttermilk is essential for two reasons: its tanginess complements the tart tomato, and its acidity helps the breading stick perfectly.
· Use a Wire Rack: Draining on a wire rack instead of paper towels prevents the bottom from getting steamy and soggy.
· Keep Them Warm: If frying in batches, keep finished tomatoes warm in a 200°F (95°C) oven on a wire rack set inside a baking sheet.
· Don’t Crowd the Pan: Adding too many slices at once will drop the oil temperature, resulting in greasy, soggy tomatoes.
· Season as You Go: Don’t be shy with seasoning the cornmeal mixture and salting the tomatoes right after they come out of the fryer.
Enjoy this delicious taste of the South! They’re fantastic as an appetizer, a side dish, or even on a sandwich (try them in a BLT!).