Print

Fried Green Tomatoes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 43 reviews

This classic Southern recipe for Fried Green Tomatoes features tangy, unripe tomatoes coated in a crispy seasoned flour and cornmeal mixture, then fried to golden perfection. Perfect as a savory snack or appetizer, they offer a delightful crunch with a tender, juicy interior. This dish is easy to prepare and brings a nostalgic taste of summertime to your table.

Ingredients

Dry Mix

  • 1 1/2 cups self-rising flour, divided
  • 1/4 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 Mix

  • 1 1/2 cups buttermilk
  • 2 large eggs, well beaten

Main Ingredient

  • 3 large green tomatoes

For Frying

  • Peanut oil, enough to fill skillet 1/4 inch deep

Instructions

  1. Prepare flour for dipping: Place one tablespoon of the self-rising flour in a medium shallow bowl to use as part of the coating process.
  2. Mix dry ingredients: In another medium shallow bowl, combine the remaining flour with the yellow cornmeal, black pepper, sea salt, garlic powder, onion powder, and sweet paprika. Stir well to distribute the seasoning evenly.
  3. Slice tomatoes: Cut the green tomatoes into 1/4-inch thick slices, discarding the stem portion to ensure only uniform slices are used for frying.
  4. Heat oil: Pour peanut oil into a large skillet, preferably cast iron, to a depth of about 1/4 inch. Heat the oil over medium heat until it reaches 350°F, monitoring with a candy thermometer for consistent temperature.
  5. Coat tomato slices: Dip each tomato slice first into the buttermilk and beaten egg mixture, then dredge in the flour and cornmeal mixture. Shake off excess flour to avoid clumping.
  6. Fry the tomatoes: Carefully place coated tomato slices into the hot oil. Fry each side for approximately 2 1/2 minutes or until they achieve a desired golden brown color and crispy texture.
  7. Drain and keep crisp: Remove the fried tomatoes from the skillet and place on a paper towel-lined plate to absorb excess oil. Immediately transfer them to a wire rack set over a sheet tray so they remain crispy and do not become soggy.
  8. Repeat coating and frying: Continue the process with the remaining tomato slices, maintaining oil temperature for even frying.

Notes

  • Use a candy thermometer to maintain the oil at 350°F for optimal frying results and to prevent sogginess or burning.
  • Cast iron skillets retain heat well and are ideal for frying to help achieve a consistent crispy crust.
  • Using a wire rack after frying prevents the tomatoes from sitting in oil and keeps them crisp longer.
  • This recipe yields 12 servings, perfect for gatherings or as a flavorful appetizer.
  • Peanut oil is preferred for its high smoke point and neutral flavor, but vegetable oil can also be used.
  • Make sure tomatoes are firm and green for the best texture and taste.

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