Fried Green Tomatoes

Course Appetizer, Side Dish

Cuisine American, Southern

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

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 138kcal

Slice tomatoes into 1/4 inch thick slices. Arrange green tomato slices in single layers on doubled paper towels. Gently press another paper towel on top. Let stand to drain for 10 minutes.
Dredging Station:
1st Plate - Place 1/2 cup plain all purpose flour on a plate. (You'll mix cornmeal and seasonings with the remaining flour on a separate plate)
2nd Shallow Bowl - Whisk together eggs, buttermilk and hot sauce.
3rd Plate - Whisk together remaining 1/2 cup flour, cornmeal, salt, garlic, onion powder, paprika and pepper until blended.
Dredge tomato slices first in plain flour, then dip into egg the wash. Coat on all sides with the seasoned flour-cornmeal coating. Gently press breading onto tomato slices. Have nearby a pan to place breaded tomato slices.
In a deep 12-inch skillet heat 1-inch vegetable oil to 350-360°F. Fry tomato slices in batches to avoid overcrowding the pan. Fry for 4-5 minutes total, gently turning as needed or just until golden brown and fork tender, not soft.
Remove from oil using a slotted spoon to a paper towel lined platter or pan. Don't stack or the breading can become soggy. Season with additional seasoned salt while hot.
Serve immediately with your favorite dipping sauce. I recommend Comeback Sauce.

- Tomatoes: All green tomatoes won't have the same flavor as each variety has its own nuances. Choose a variety of tomato that you enjoy. You can also fry firm red tomatoes or slices of tomatillos using the same technique.

- Self-Rising Cornmeal: The baking powder in the cornmeal mix adds to the crispy texture of the coating. If you prefer to use plain yellow cornmeal, add 1/2 tsp baking powder or baking soda to adapt.

- Breading Options: In the South, breading is often 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. Classic Southern fried green tomatoes traditionally use a cornmeal coating. I recommend using a mix of using all purpose flour and cornmeal. It's the best of both worlds providing that crispy exterior we all love.

- Serving Options: Fried tomatoes can be served as a side dish or an appetizer simply with a few dashes of hot sauce or your favorite dipping sauce. I often whip-up a batch of Southern Comeback Sauce or a remoulade sauce as a homemade dip for serving on the side. You can also add them to sandwiches, burgers or make a delicious fried green tomato blt!