Southern 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
Scale
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
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