Fried Green Tomatoes

Fried Green Tomatoes are a time-honored Summer tradition in the South. Unripened tomatoes are coated with a perfectly seasoned cornmeal breading and fried until crispy and golden. They're like slices of gold.

Crispy Southern Fried Green Tomatoes

When farm stands begin to open and garden season is in full swing, these golden beauties will make they're glorious appearance on our table. It's like manna from heaven, in my eyes. If you aren't a gardener, I recommend that you find your local farmers market and make friends with the best tomato growers in your area. Green tomatoes tend to show up early in the season, and they can advise you best according to the growing season in the region in which you reside.

What's the Best Breading for Making Fried Green Tomatoes?

It can often be the personal preference of the cook. I've had the pleasure of trying many variations through the years. Some cook's coat them in finely ground cracker crumbs or dried breadcrumbs, and others in a batter much like you'd use to fry fish. Making classic Southern green tomatoes traditionally utilizes a cornmeal coating. For me the mix of using all purpose flour and cornmeal is the best of both worlds providing that crispy exterior we all love.

Helpful Tips for How to Make the BEST Fried Green Tomatoes

• To make the crispiest fried green tomatoes it all begins with the prep prior to cooking.
• Kitchen tools you'll need: A large skillet or similar heavy bottomed frying pan or pot for frying. You'll also need a sharp knife and cutting board, paper towels, measuring tools, plus a shallow dish or bowls to prepare the flour-cornmeal coating. A slotted spoon or stainless steel spider to remove from the oil and a paper towel lined baking sheet for after frying.
• Ingredients you'll need for making fried green tomatoes: Firm green tomatoes, flour and cornmeal. seasonings, buttermilk and hot sauce, plus oil for frying.
• Choose green, firm tomatoes when gently squeezed for the best result.
• Why self rising cornmeal? The baking powder in the cornmeal mix only adds to the crispy texture of the coating. If you prefer to use plain yellow cornmeal, add ½ teaspoon baking powder or bakign soda to adapt.
• Paper towels. It's important to draw some of the juice from the tomato slices to help the breading adhere. That's why it's important  that you aren't tempted to skip blotting the tomato slices with paper towels.
• All green tomatoes won't have the same flavor as each variety has it's own nuances. Choose a variety of tomato that you enjoy.
• Fried tomatoes can be served simply with a few dashes of hot sauce or your favorite dipping sauce. I often whip-up a batch of Southern comeback sauce as a homemade dip for serving on the side.
• Other garden favorites to try are squash croquettes, roasted corn on the cob and firecracker fried okra.
• You may also enjoy this recipe for green tomato relish from A Family Feast.

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Helpful Kitchen Items:

• 12 inch Cast Iron Skillet
• Large Cutting Board
• Chefs Knife
• Stainless Steel Spider

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5 from 13 votes

Fried Green Tomatoes

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Appetizer, Side Dish

Cuisine: American

Keyword: easy-fried-tomatoes, fried-green-tomatoes, green-tomato-recipes

Servings: 12 servings

Calories: 138kcal

Ingredients

• 2 large green tomatoes
• 1 cup all-purpose flour divided
• ¾ cup self-rising yellow cornmeal
• 1 teaspoon seasoned salt
• ½ tsp granulated garlic or garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon freshly ground black pepper
• 2 large eggs
• 2 tablespoon whole buttermilk
• 1 teaspoon hot sauce
• 4 tablespoon vegetable oil for frying use more as needed

Instructions

• Slice tomatoes into ¼ inch thick slices. Arrange in a single layer on doubled paper towels. Gently press another paper towel on top. Let rest for 10 minutes.
• To prepare the dredging station: Place ½ cup flour on a plate. On a second plate, whisk together remaining ½ cup flour, cornmeal, salt, garlic, onion powder, paprika and pepper until blended.
• In a shallow bowl, whisk together eggs, buttermilk and hot sauce.
• Dredge tomato slices first in plain flour, second into egg wash then into seasoned flour-cornmeal coating. Gently press breading onto tomato slices. Have nearby a pan to place breaded slices.
• In a deep 12 inch skillet heat 1 inch vegetable oil to 350-360°F. Fry in batches to avoid over crowding the pan. Fry for 4-5 minutes total, gently turning as needed until golden.
• Remove from oil using slotted spoon to a paper towel lined platter. Do not stack. Season with additional seasoned salt.
• Serve immediately with dipping sauce of choice. I recommend comeback sauce.

Notes

• Why self rising cornmeal? The baking powder in the cornmeal mix only adds to the crispy texture of the coating. If you prefer to use plain yellow cornmeal, add ½ teaspoon baking powder to adapt.

Nutrition

Serving: 1serving | Calories: 138kcal | Carbohydrates: 17g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 222mg | Potassium: 126mg | Fiber: 2g | Sugar: 2g | Vitamin A: 286IU | Vitamin C: 7mg | Calcium: 15mg | Iron: 1mg

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