Fried Green Tomatoes Recipe

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Difficulty: Easy | Intensity: Medium (for active frying)

Few dishes capture the essence of summertime in the American South quite like Fried Green Tomatoes. This recipe transforms firm, unripe tomatoes into a symphony of textures and flavors: a shatteringly crisp, golden-brown crust giving way to a tender, tangy interior. Perfect as a standout appetizer, a unique side dish, or even a vegetarian main course served over greens, this classic is surprisingly simple to master. Let’s bring a taste of Southern sunshine to your table.

Ingredients

For the Tomatoes:

• 4 medium firm, green tomatoes

• 1 cup buttermilk

• 1 teaspoon hot sauce (optional, but recommended)

• 1 teaspoon salt, divided

• Vegetable, peanut, or canola oil for frying (about 1-1.5 inches deep in your skillet)

For the Dredge:

• 1 cup all-purpose flour

• 1 cup fine cornmeal (stone-ground adds great texture)

• 2 teaspoons garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• ½ teaspoon freshly ground black pepper

• ½ teaspoon cayenne pepper (adjust to taste)

For Serving (Optional but Encouraged):

• Creamy remoulade, comeback sauce, or classic ranch dressing

• Freshly chopped parsley or chives

• Lemon wedges

Equipment

• 3 shallow bowls (for dredging station)

• 10-12 inch cast iron skillet or heavy-bottomed frying pan

• Deep-fry thermometer (ideal) or a wooden chopstick

• Wire rack set over a baking sheet (for draining)

• Paper towels

• Sharp knife and cutting board

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Step-by-Step Instructions

Step 1: Prepare the Tomatoes & Dredging Station

Slice the stem and bottom ends off the green tomatoes. Cut them into ½-inch thick rounds. You should get 3-4 solid rounds per tomato. Discard the very end pieces.
In your first shallow bowl, whisk together the buttermilk, hot sauce, and ½ teaspoon of salt.
In the second bowl, place the all-purpose flour.
In the third bowl, whisk together the cornmeal, the remaining ½ teaspoon of salt, garlic powder, onion powder, smoked paprika, black pepper, and cayenne.

Step 2: Dredge the Tomatoes

This three-step process is the secret to an extra-crispy, adherent crust.

1. Flour Dip: Take a tomato slice and coat it thoroughly in the plain flour, shaking off any excess. This dry layer helps the buttermilk stick.

2. Buttermilk Bath: Dip the floured slice into the buttermilk mixture, letting the excess drip off.

3. Cornmeal Coating: Finally, press the slice firmly into the seasoned cornmeal mixture, ensuring an even, complete coat on both sides. Place the breaded slice on a clean plate or baking sheet. Repeat with all tomato slices.

Pro Tip: Use one hand for the dry steps (flour and cornmeal) and the other for the wet (buttermilk) to avoid “club fingers” — hands caked in batter.

Step 3: Heat the Oil

Pour oil into your skillet until it’s about 1 to 1.5 inches deep. Heat over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. If you don’t have a thermometer, test the oil by dropping a small pinch of the cornmeal dredge into it. If it sizzles immediately and floats, the oil is ready.

Step 4: Fry to Golden Perfection

Carefully place 4-5 tomato slices into the hot oil, making sure not to overcrowd the pan (this lowers the oil temperature and leads to soggy tomatoes).
Fry for 2-3 minutes per side, or until the coating is a deep, golden brown and crispy. Adjust the heat as needed to maintain a steady temperature around 325°F-350°F.
Using tongs or a slotted spatula, transfer the fried tomatoes to the wire rack set over a baking sheet. This allows air to circulate, keeping them crispier than if drained on paper towels alone.
Let the oil return to 350°F before frying the next batch. Repeat until all tomatoes are fried.

Step 5: Serve Immediately

Fried green tomatoes are at their absolute best served hot and fresh from the oil. Arrange them on a platter, sprinkle with a little extra salt if desired and some chopped herbs. Serve immediately with your chosen dipping sauce and lemon wedges on the side for a bright squeeze of acidity.

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Chef’s Notes & Variations

• Choosing Tomatoes: True green, unripe tomatoes are essential. They should be very firm to the touch with no hint of red blush. Heirloom varieties like Green Zebras can also be used beautifully.

• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour and ensure your cornmeal is certified GF.

• Air Fryer Method: For a lighter version, spray breaded tomatoes generously with oil and air fry at 400°F for 10-12 minutes, flipping halfway.

• Make it a Meal: Serve atop a bed of creamy coleslaw or mixed greens for a delicious salad, or stack them with crispy bacon and peppery arugula on a bun for an incredible sandwich.

Nutritional Information (Per Serving, 3-4 slices, without dipping sauce)

• Calories: ~320

• Total Fat: 18g

• Saturated Fat: 2g

• Cholesterol: 2mg

• Sodium: 620mg

• Total Carbohydrates: 35g

• Dietary Fiber: 3g

• Sugars: 6g

• Protein: 5g