Fried Green Tomatoes Recipe

Introduction

Fried green tomatoes are a southern classic that offer a perfect balance of crispy coating and tangy, firm tomato slices. This simple recipe delivers a crunchy, flavorful appetizer or side dish that’s sure to please any crowd.

Ingredients

• 1 1/2 cups self-rising flour (divided)
• 1 1/2 cups buttermilk
• 2 large eggs (well beaten)
• 1 teaspoon black pepper
• 1 teaspoon fine sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon sweet paprika
• 1/4 cup yellow cornmeal
• 3 large green tomatoes
• Peanut oil (enough for frying, about 1/4 inch deep in skillet)

Instructions

1. Step 1: Place one tablespoon of the flour into a medium shallow bowl.
2. Step 2: In another medium shallow bowl, combine the remaining self-rising flour and cornmeal, stirring well.
3. Step 3: Slice the tomatoes into ¼-inch slices, discarding the stem portion. You should get about 4 slices per tomato.
4. Step 4: Add peanut oil to a large skillet (preferably cast iron) to a depth of about ¼ inch.
5. Step 5: Heat the oil over medium heat until it reaches 350°F. Using a candy thermometer helps maintain the right temperature.
6. Step 6: Dip each tomato slice first into the buttermilk mixture, then coat thoroughly in the flour and cornmeal mixture, shaking off any excess.
7. Step 7: Fry the coated tomato slices in the hot oil for about 2½ minutes on each side, or until golden brown and crisp.
8. Step 8: Remove the tomatoes with a slotted spoon and place them on a paper-towel-lined plate to absorb excess oil. Then transfer them to a wire rack over a sheet tray to keep them from getting soggy. Repeat with remaining slices.

Tips & Variations

• For extra flavor, add a pinch of cayenne pepper or smoked paprika to the flour mixture.
• Use a mix of cornmeal and panko breadcrumbs for an even crunchier coating.
• If you don’t have self-rising flour, combine 1 1/2 cups all-purpose flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.
• Serve with a spicy remoulade or your favorite dipping sauce to elevate the dish.

Storage

Fried green tomatoes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a single layer on a baking sheet and warm in a 375°F oven for about 10 minutes to restore crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ripe tomatoes instead of green tomatoes?

Ripe tomatoes tend to be softer and may not hold up well to frying. Green tomatoes have a firm texture that crisps nicely, making them ideal for this recipe.

What oil is best for frying green tomatoes?

Peanut oil is preferred because of its high smoke point and neutral flavor, but vegetable or canola oil can also be used effectively.

Fried Green Tomatoes Recipe

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★★★★★

4.8 from 145 reviews

A classic Southern appetizer featuring crispy, golden brown slices of green tomatoes fried to perfection in a seasoned flour and cornmeal coating, delivering a tangy and crunchy bite that’s perfect for snacking or as a side dish.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 slices (about 3 servings) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Southern American

Ingredients

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Batter and Coating

• 1 1/2 cups self-rising flour (divided)
• 1/2 cup yellow cornmeal
• 1 teaspoon black pepper
• 1 teaspoon fine sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon sweet paprika

Wet Ingredients

• 1 1/2 cups buttermilk
• 2 large eggs (well beaten)

Main Ingredient

• 3 large green tomatoes

For Frying

• Peanut oil (enough to fill skillet ¼ inch deep)

Instructions

1. Prepare the flour and cornmeal mixtures: Place 1 tablespoon of the self-rising flour into a medium shallow bowl for initial dredging. In another medium shallow bowl, combine the remaining 1 1/2 cups of self-rising flour with 1/2 cup yellow cornmeal, black pepper, sea salt, garlic powder, onion powder, and sweet paprika; mix well to create the seasoned coating.
2. Slice the tomatoes: Cut the green tomatoes into ¼ inch thick slices, discarding the stem portions. You should get about 4 slices from each tomato.
3. Heat the oil: Add peanut oil to a large cast iron skillet, filling it about ¼ inch deep. Heat over medium heat until the temperature reaches 350°F, using a candy thermometer to monitor it for consistent frying heat.
4. Dip and coat each tomato slice: First dip a tomato slice in the buttermilk and beaten eggs mixture to moisten. Then dredge it in the 1 tablespoon of flour to lightly coat, followed by fully coating it in the seasoned flour and cornmeal mixture. Shake off any excess coating evenly.
5. Fry the tomatoes: Carefully place each coated tomato slice into the hot oil. Fry for about 2 and ½ minutes on each side, or until the coating is golden brown and crispy.
6. Drain and keep crispy: Remove the fried tomato slices and place them on a paper-towel-lined plate to absorb excess oil. Immediately transfer them to a wire rack set over a sheet tray to prevent sogginess. Repeat the process with remaining tomato slices.

Notes

• Use a candy or deep-frying thermometer to maintain consistent oil temperature for perfect crispiness.
• Cast iron skillets are preferred for even heating and crispy results, but any heavy skillet will work.
• Serve fried green tomatoes warm and fresh for best texture.
• Optional: Serve with a creamy dipping sauce such as remoulade or ranch for added flavor.
• Ensure tomatoes are firm and green, not ripe, to achieve the ideal tangy taste and firmness for frying.

Keywords: Fried Green Tomatoes, Southern appetizer, crispy fried tomatoes, cornmeal crust, buttermilk batter, cast iron skillet