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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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/fried-green-tomatoes-recipe/