Southern Fried Green Tomatoes Recipe
Introduction
Southern Fried Green Tomatoes are a classic Southern comfort food featuring crisp, tangy slices of unripened tomatoes coated in a flavorful, crunchy crust. Perfect as a snack, side dish, or sandwich filling, these golden-fried treats bring a delicious taste of the South to your kitchen.
Ingredients
- 4 medium green tomatoes, sliced 1/2-inch thick
- 1 cup self-rising flour (or all-purpose flour)
- 1 cup yellow cornmeal
- 1 teaspoon Creole Cajun seasoning (homemade or store-bought)
- 2 large eggs
- 1/2 cup whole buttermilk
- Hot sauce, to taste (such as Louisiana-style)
- Peanut oil (or any high smoke-point oil) for frying
- Flaky salt, for garnishing (optional)
Instructions
- Step 1: Slice the tomatoes into 1/2-inch thick pieces. Discard or eat the top and bottom parts as they tend to have fewer sections. Pat the slices dry with a paper towel.
- Step 2: Prepare two shallow dishes for dredging. In the first dish, whisk together the flour, cornmeal, and Creole Cajun seasoning until well combined. In the second dish, whisk the eggs, buttermilk, and hot sauce to your preferred spice level.
- Step 3: Dip each tomato slice into the egg mixture, coating all sides. Then firmly press the slice into the flour and cornmeal mixture to ensure a thorough coating. Shake off excess and place the dredged slices onto a baking sheet or large plate.
- Step 4: Let the coated tomatoes rest while you heat the oil. Pour enough oil into a large cast iron skillet to reach about 2 inches deep and heat over medium until the oil reaches 350-375°F.
- Step 5: Fry the tomato slices in batches, cooking for 3-4 minutes until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain. Reheat the oil to the proper temperature before each batch.
- Step 6: Sprinkle flaky salt over the fried tomatoes if desired and serve immediately. Enjoy them as a snack, with dipping sauces like remoulade or tartar, or in sandwiches and burgers.
Tips & Variations
- For extra flavor, add a pinch of garlic powder or smoked paprika to the cornmeal mixture.
- If you don’t have buttermilk, mix 1/2 cup milk with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes before using.
- Use avocado or vegetable oil as alternatives to peanut oil for frying.
- Serve with a tangy remoulade or comeback sauce for a traditional Southern touch.
Storage
Store leftover fried green tomatoes in an airtight container in the refrigerator for up to 2 days. Reheat them in a hot skillet or oven at 375°F for 5-7 minutes to restore crispiness. Avoid microwaving to keep them from getting soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake fried green tomatoes instead of frying them?
Yes, you can bake them for a healthier alternative. Coat the tomatoes as usual, place them on a greased baking sheet, and bake at 425°F for about 20-25 minutes, flipping halfway through, until golden and crispy.
How do I know when the oil is hot enough for frying?
The ideal frying temperature is between 350°F and 375°F. If you don’t have a thermometer, test the oil by dropping in a small bit of the flour mixture. If it sizzles and bubbles quickly, the oil is ready.
PrintSouthern Fried Green Tomatoes Recipe
Southern Fried Green Tomatoes are a classic Southern dish featuring unripe green tomatoes sliced, coated in a seasoned cornmeal and flour mixture, then deep-fried to a crispy golden brown. Perfectly tangy and crunchy, these tomatoes make a delicious appetizer or side dish when paired with your favorite dipping sauces or as a component in sandwiches.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Ingredients
Vegetables
- 4 medium (unripened) green tomatoes, sliced 1/2-inch thick
Dry Ingredients
- 1 cup self-rising flour (or all-purpose flour)
- 1 cup yellow cornmeal
- 1 teaspoon Creole Cajun Seasoning (homemade or store-bought)
Wet Ingredients
- 2 large eggs
- 1/2 cup whole buttermilk
- Hot sauce, to taste (Louisiana-style recommended)
Frying
- Peanut oil (or any high smoke-point oil), enough for deep frying (about 2 inches deep in skillet)
Optional Garnish
- Flaky salt, for sprinkling
Instructions
- Prep the tomatoes: Cut the green tomatoes into 1/2-inch thick slices, discarding or eating the top and bottom parts as they are less substantial. Pat each slice dry with a paper towel to ensure the coating sticks.
- Set up the dredging station: Prepare two shallow dishes. In the first, combine the flour, cornmeal, and Creole Cajun seasoning, whisking thoroughly. In the second, whisk together the eggs, buttermilk, and hot sauce to your preferred level of heat. Set aside a baking sheet or large plate to hold the dredged tomatoes.
- Dredge the tomatoes: Working in batches, dip each tomato slice first into the egg mixture, coating all surfaces well, then press firmly into the flour/cornmeal mixture so the coating adheres evenly. Shake off excess coating and place the coated tomatoes on the prepared baking sheet.
- Rest the tomatoes: Allow the coated tomato slices to rest while you heat the oil for frying.
- Fry the tomatoes: Pour peanut oil into a large cast iron skillet until it is about 2 inches deep. Heat on medium until the oil reaches 350-375°F, using a thermometer if available. Fry the tomato slices in batches until golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to transfer fried tomatoes onto a paper towel-lined plate to drain excess oil. Reheat oil to 350°F between batches.
- Serve: Sprinkle flaky salt over the fried green tomatoes if desired. Serve immediately with your favorite dipping sauce such as remoulade, tartar, or comeback sauce, or enjoy them in sandwiches or burgers as preferred.
Notes
- Use self-rising flour for extra crispiness or all-purpose flour if preferred.
- Adjust the hot sauce quantity in the egg mixture to control the heat level.
- Ensure oil temperature stays between 350-375°F for perfect frying and to avoid greasy tomatoes.
- Cast iron skillet is recommended for even heat retention while frying.
- Serve fried green tomatoes immediately for best texture and flavor.
Keywords: Southern Fried Green Tomatoes, fried tomatoes, Southern appetizer, fried green tomatoes recipe, creole seasoning, buttermilk fried tomatoes
