Fried Green Tomatoes are classic Southern favorite that feature slices of green tomatoes fried to a prefect golden brown in a flavorful cornmeal crust. These tomatoes are sweet and tender on the inside and wonderfully crisp on the outside. They might just be the best part of summer!
There is nothing like summer time in the South, it’s hot and humid, sweltering really, but the produce from gardens and the farmer’s markets are plentiful. I recently when down to our local market and picked up several green tomatoes just with the intent of frying them. We love these tomatoes either dipped in my Homemade Ranch Dip or swapped for a ripe red tomato in a BLT.
What is a green tomato?
Green tomatoes unripened tomatoes that are picked from the vine early or tomatoes that simply didn’t ripen during the summer season. These tomatoes are not as sweet as ripe tomatoes they have a slightly tangy acidic flavor. Green tomatoes are much firmer than their red counterparts. Because they are firm that slice easily and hold together you can cook these tomatoes in ways their juicy red counterparts can’t be such as breaded and fried.
How to make Fried Green Tomatoes: (scroll down for full printable recipe)
Ingredients:
- green tomatoes
- buttermilk
- self-raising flour
- cornmeal
- eggs
- garlic powder
- onion powder
- paprika
- peanut oil or vegetable oil
Equipment:
- deep skillet
- two shallow bowls
- sharp knife
- cutting board
- whisk
- slotted spatula
Instructions:
- In a shallow bowl add a flour and then he buttermilk, beaten eggs, pepper, salt, garlic powder, onion powder, and paprika. Stir together until smooth, set aside.
- In a second shallow bowl add the remaining flour and cornmeal, stir together.
- Slice the tomatoes into ¼ inch slices discarding the stem portion. I was able to get 4 slices from each tomato but that will vary based on the size of your tomatoes.
- Add a 1/4 inch of oil to a large skillet, I like to use cast iron but any large skillet or even a dutch oven will work.
- Heat oil over medium heat to 350°F. I recommend using a candy thermometer to make sure the oil stays at the right temperature.
- Dip a tomato slice into the buttermilk mixture.
- Then coat it in the flour mixture, shaking off the excess flour.
- Place the tomato into the hot oil and let it fry for about 2 1/2 minutes per side or until golden brown.
- Remove from the skillet and place on a paper-towel-lined plate to soak up any excess oil.
- Immediately transfer it to a wire rack that is sitting on top of a sheet tray to prevent the tomatoes from becoming soggy. Repeat with the remaining tomato slices.
Substitutions and Variations:
- You can exchange the self-rising flour for all purpose flour. The self-raising flour makes a lighter batter but all-purpose flour will also work for this recipe.
- I recommend peanut oil for this recipe because it adds a little sweetness to the flavor but vegetable oil will work. For either oil it is necessary for it to be 350°F before frying to ensure a crisp batter.
- Change the seasonings to your taste swap the paprika from smoked paprika, cayenne pepper, or chipotle powder.
- Add a few dashes of hot sauce, as much or little as you like, to the buttermilk mixture for some added flavor and heat.
How to store:
Honestly, fried green tomatoes are not best when stored. If you have leftovers keep them in the refrigerator for up to three days. To reheat, place on a baking sheet with wire rack in a 350°F oven and only cook long enough to heat through.
My tips for this recipe:
- Like bananas, green tomatoes will ripen off the vine sometimes very quickly. I recommend purchasing the tomatoes the day before or day you are planning to make this recipe.
- I recommend allowing the tomatoes to rest on a cooling rack after they come out of the pan. Because excess oil may still be dripping off place the cooling rack over a sheet pan to catch the excess.
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Cooking Y’all!
Susanne
Looking for more Classic Southern Recipes? You’ll Love These:
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Fried Green Tomatoes
Ingredients
- 1 1/2 cups self-rising flour divided
- 1 1/2 cups buttermilk
- 2 large eggs well beaten
- 1 teaspoon black pepper
- 1 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon sweet paprika
- 1/4 cup yellow cornmeal
- 3 large green tomatoes
Instructions
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Place one tablespoon of the flour into a medium shallow bowl. Add tIn
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In another medium shallow bowl add the remaining flour and cornmeal, stir together.
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Slice the tomatoes into ¼ inch slices, you will get 4 slices. Discard the stem portion.
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Add peanut oil to a large skillet, I like to use cast iron. Add enough oil to go ¼ inch up the side of the pan.
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Heat oil over medium heat to 350°F. I like to use a candy thermometer to make sure the oil stays at the right temperature.
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Place a tomato slice into the buttermilk mixture. Then coat it in the flour mixture, letting the excess flour shake off.
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Place the tomato into the hot pan and let it fry for about 2 & ½ minutes per side or to your desired browning.
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Take out of the skillet and place it on a paper-towel-lined plate to soak up any excess oil. Immediately transfer it to a wire rack that is sitting on top of a sheet tray so they don’t get soggy. Repeat with the remaining tomato slices.
Recipe Notes
- There will be excess buttermilk mixture and flour mixture leftover when you are done. This is to ensure there is enough coating for the tomatoes.
- Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.
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