Fried Green Tomatoes
Fried Green Tomatoes feature crispy, golden-brown tomato slices coated in a flavorful blend of flour, cornmeal, and breadcrumbs, fried to perfection in your choice of oil. This quick Southern-inspired dish delivers satisfying texture and bold flavor, ideal for appetizers or sides.
Equipment
- 1 Cast Iron Skillet
- 3 Shallow Bowls (for breading station)
- 1 Whisk (for egg and buttermilk mixture)
- Tongs (for flipping)
- Paper Towels (for draining oil)
Ingredients
- 3 medium green tomatoes firm and unripe
- Kosher salt to taste
- 1 cup all-purpose flour
- 1 tablespoon Cajun seasoning optional for a spicy kick
- 1 large egg
- ½ cup buttermilk or regular milk
- ⅓ cup fine white cornmeal
- ½ cup fine dry breadcrumbs
- ¼ cup cooking oil peanut, canola, or olive oil recommended
Instructions
- Prepare and Salt the Tomato Slices: Wash the green tomatoes and slice them into approximately 1/2-inch thick rounds, keeping the skin on for structure. Lightly sprinkle kosher salt on each slice and arrange them on a plate or tray. Allow them to sit for about 5 minutes—this draws out excess moisture, helping the coating stick better and the tomatoes to crisp up when fried.
- Set Up the Breading Station: While the tomatoes rest, organize your breading ingredients in three shallow dishes. In the first bowl, mix together the all-purpose flour and Cajun seasoning (if using). In the second, whisk the egg and buttermilk (or milk) until smooth. In the third, combine the fine cornmeal and breadcrumbs evenly.
- Coat the Tomato Slices Thoroughly: Heat your cooking oil in a skillet over medium heat, warming it until shimmering but not smoking. Working with a few slices at a time, dredge each tomato round first in the flour mixture, shaking off any excess. Next, dip it fully into the egg and buttermilk mixture, then press it firmly into the cornmeal-breadcrumb blend, ensuring an even, well-adhered crust.
- Fry Until Golden and Crisp: Carefully place the breaded tomato slices in the hot oil. Fry them for about 3 to 5 minutes per side, or until they develop a deep golden-brown crust. Use tongs to flip gently to avoid breaking the tomatoes. Once cooked, transfer them to a plate lined with paper towels to drain any excess oil.
- Serve and Enjoy: Serve the fried green tomatoes warm, optionally accompanied by a spicy sauce like remoulade or your favorite hot sauce for an extra flavor boost.
Notes
- Choosing Tomatoes: Select firm, unripe green tomatoes that hold their shape well to prevent sogginess during frying. Avoid overly soft or ripe tomatoes for best results.
- Buttermilk Substitute: Regular milk works if you don’t have buttermilk on hand, though the slight tang of buttermilk enhances flavor and tenderness.
- Seasoning Tips: Feel free to adjust the Cajun seasoning amount or omit it to suit your taste preferences. You can also add garlic powder or smoked paprika for variation.
- Oil Temperature: Maintain medium heat to prevent burning the crust while ensuring the tomatoes cook through. Too hot, and the coating burns before the tomato softens; too low, and the coating will be greasy.
- Make Ahead: You can bread the tomato slices in advance and refrigerate them for up to an hour before frying, which makes this recipe great for meal prep or entertaining.
