Fried Green Tomatoes

• Prep Time: 20 minutes

• Cook Time: 15 minutes

• Total Time: 35 minutes

• Course: Appetizer, Side Dish

• Cuisine: Southern, American

• Yield: 4 servings (about 12-16 slices)

• Cooking Intensity: Medium

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Ingredients

For the Tomatoes & Soak:

• 2 large firm green tomatoes

• 1 cup buttermilk

• 1 teaspoon hot sauce (like Tabasco)

• ½ teaspoon salt

• ¼ teaspoon black pepper

For the Coating:

• 1 cup all-purpose flour

• ½ cup fine yellow cornmeal

• ½ cup cornstarch (or additional flour)

• 2 teaspoons garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika (for color and flavor)

• ½ teaspoon cayenne pepper (optional, for heat)

• 1½ teaspoons salt

• ½ teaspoon black pepper

For Frying:

• 1 to 1½ cups vegetable oil, canola oil, or peanut oil (for frying)

For Serving (Optional):

• Remoulade sauce, ranch dressing, or aioli

• Fresh parsley or chives, chopped

• Flaky sea salt

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Instructions

Step 1: Prepare the Tomatoes

Wash and dry the green tomatoes. Using a sharp knife, slice off the stem end. Cut the tomatoes into ¼ to ½-inch thick slices. Discard the very end pieces. Even slices are crucial for even cooking.

Step 2: Create the Buttermilk Soak

In a medium bowl, whisk together the buttermilk, hot sauce, ½ teaspoon salt, and ¼ teaspoon black pepper. Submerge the tomato slices in the buttermilk mixture, ensuring each slice is fully coated. Let them soak for 10-15 minutes. This step tenderizes the tomatoes and helps the coating adhere.

Step 3: Prepare the Dredging Station

While the tomatoes are soaking, prepare your coating station. In a shallow dish or pie plate, whisk together the flour, cornmeal, cornstarch, garlic powder, onion powder, paprika, cayenne (if using), salt, and pepper. Mix thoroughly to ensure all the spices are evenly distributed.

Step 4: Dredge the Tomatoes

Remove one tomato slice from the buttermilk, allowing the excess to drip off. Dredge it thoroughly in the cornmeal-flour mixture, pressing gently to help the coating adhere on all sides. Place the coated slice on a wire rack or plate. Repeat with all remaining slices. Letting them rest on a rack for 5-10 minutes after dredging helps the coating “set” and results in a crispier finish and less loose flour in your oil.

Step 5: Heat the Oil

Pour oil into a large, heavy-bottomed skillet (cast iron is ideal) to a depth of about ½ inch. Heat over medium-high heat until the oil reaches 350-375°F (175-190°C). If you don’t have a thermometer, test the oil by dropping a small pinch of the coating mixture into it. If it sizzles immediately and vigorously, the oil is ready.

Step 6: Fry to Golden Perfection

Carefully place the coated tomato slices into the hot oil in a single layer. Do not overcrowd the pan; fry in batches. Fry for 2-4 minutes per side, until the coating is deep golden brown and crisp.

Step 7: Drain and Serve

Use a slotted spatula or tongs to remove the fried tomatoes from the oil. Transfer them to a wire rack set over a baking sheet or a plate lined with paper towels to drain any excess oil. Sprinkle immediately with a pinch of flaky sea salt if desired.

Serve the Fried Green Tomatoes hot and crispy, accompanied by your favorite dipping sauce like remoulade or ranch, and a sprinkle of fresh herbs.

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Tips for the Best Fried Green Tomatoes

• Tomato Selection is Key: The tomatoes must be firm, unripe, and completely green. Any hint of softness or pink/red color means they are too ripe and will become mushy when cooked.

• The Double-Dredge Secret: For an extra-thick, craggy crust, try a double-dredge. After the first coating, dip the slice back into the buttermilk and then into the flour mixture a second time before frying.

• Maintain Oil Temperature: This is the secret to non-greasy fried food. If the oil is too cool, the tomatoes will absorb oil and become soggy. If it’s too hot, the coating will burn before the tomato inside is warm. Allow the oil to come back to temperature between batches.

• Keep Them Crispy: Draining on a wire rack instead of directly on paper towels prevents the bottom from getting steamy and soft.

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Nutrition Information

Important Note: Nutritional values are an estimate and can vary significantly based on specific ingredients used and the amount of oil absorbed during frying.

• Serving Size: 3-4 slices (without dipping sauce)

• Calories: ~280

• Total Fat: 14g

• Saturated Fat: 1.5g

• Cholesterol: 2mg

• Sodium: 650mg

• Total Carbohydrates: 34g

• Dietary Fiber: 2g

• Sugars: 6g

• Protein: 5g