A classic southern dish, these Fried Green Tomatoes are easy, tasty and a surprisingly delicious appetizer or side dish to accompany any meal!
A TASTY SOUTHERN CLASSIC
If you have never tried Fried Green Tomatoes you are missing out. They are one of my favorite snacks to munch on especially during the spring and summer months when I can grab the tomatoes straight from my own garden. They are super simple to throw together and oh so tasty. You can practically serve these with anything or just eat them alone like I love to do. If you want to try an old Southern favorite, you have to make my Fried Green Tomatoes recipe.
FREQUENTLY ASKED QUESTIONS:
These fried tomatoes have a slightly tangy flavor that contrasts nicely with the crispy crunchy coating. They frying process mellows them out a bit. The tomatoes are firm and don’t turn to mush after frying.
Yes! That is all they are. Green tomatoes are much firmer than the ripened red tomatoes. They are a lot less juicy which makes them hold up really well to the frying process.
Generally I like to use large beefsteak tomatoes. They are big and meaty but you can’t always find them in the grocery stores. Just go with the largest green tomato you can find. If you have a local farmers market, check there since they will have some of the freshest ones you can buy.
This helps keep the coating on these light but it is not absolutely necessary to use. You can replace it with all-purpose flour.
Yes, it is perfectly safe to eat raw green tomatoes.
Yes, to get the texture and flavor that we want. You will want to use buttermilk for this recipe. You can easily make buttermilk at home. For this recipe you will take 1 ½ regular cups whole milk and add 1 ½ Tablespoons white vinegar or lemon juice and stir it together. Let this mixture sit for about 5-10 minutes and stir again.
Ranch dressing, hot sauce, remoulade, garlic aioli, etc will work perfectly with these.
These are best when they are first made as they become soggy over time. You can however store these in the refrigerator where they will keep for up to 3 days. If you are going to reheat place on a wire rack in oven until heated through and crispy.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- self-rising flour
- buttermilk
- eggs
- salt and pepper
- garlic powder
- onion powder
- sweet paprika
- yellow cornmeal
- green tomatoes
HOW TO MAKE FRIED GREEN TOMATOES:
Place one tablespoon of the flour into a medium shallow bowl. Add the buttermilk, beaten eggs, pepper, salt, garlic powder, onion powder, and paprika.
Stir together until smooth, set aside.
In another medium shallow bowl add the remaining flour and cornmeal, stir together.
Slice the tomatoes into ¼ inch slices, you will get 4 slices. Discard the stem portion.
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. 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. Place a tomato slice into the buttermilk mixture.
Then coat it in the flour mixture, letting the excess flour shake off.
Place the tomato into the hot pan and let it fry for about 2 ½ minutes per side or to your desired browning.
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.
Serve with ranch dressing or hot sauce.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Fried Green Tomatoes
A classic southern dish, these Fried Green Tomatoes are easy, tasty and a surprisingly delicious appetizer or side dish to accompany any meal!
Print
Pin
Rate
Servings: 6
Calories: 213kcal
Ingredients
- 1 ½ cups self-rising flour divided
- 1 ½ cups buttermilk
- 2 large eggs well beaten
- 1 test black pepper
- 1 test salt
- ½ test garlic powder
- ½ test onion powder
- ¼ test sweet paprika
- ¼ cup yellow cornmeal
- 3 large green tomatoes
- peanut oil, for frying
- ranch dressing for dipping (optional)
Prevent your screen from going dark
Instructions
-
Place one tablespoon of the flour into a medium shallow bowl. Add the buttermilk, beaten eggs, pepper, salt, garlic powder, onion powder, and paprika.
-
Stir together until smooth, set aside.
-
In another medium shallow bowl add the remaining flour and cornmeal, stir together.
-
Slice the tomatoes into ¼ inch slices, you will get 4 slices. Discard the stem portion.
-
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.
-
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.
-
Place a tomato slice into the buttermilk mixture.
-
Then coat it in the flour mixture, letting the excess flour shake off.
-
Place the tomato into the hot pan and let it fry for about 2 ½ minutes per side or to your desired browning.
-
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.
-
Serve with ranch dressing or hot sauce.
Notes
- You can add more cornmeal to this recipe as desired.
- Self-rising flour can be substituted with all-purpose.
- Other spices can be used, see some suggestions above.
- I do not recommend freezing these.
- Use any of your favorite dipping sauces for this, or eat them plain as they already have tons of flavor.
- This recipe can easily be doubled.
Nutrition
Calories: 213kcal | Carbohydrates: 34g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monnounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 481mg | Potassium: 290mg | Fiber: 2g | Sugar: 6g | Vitamin A: 617IU | Vitamin C: 14mg | Calcium: 93mg | Iron: 1mg
Nutritional Disclaimer
