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Southern Fried Green Tomatoes Recipe

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★★★★★

4.4 from 155 reviews

Classic Southern Fried Green Tomatoes feature tart, unripe tomato slices dredged in a seasoned cornmeal and flour mixture, then perfectly deep-fried to golden, crispy perfection. Crispy on the outside and tender inside, these fried green tomatoes make a delicious appetizer or side dish, served best with a tangy remoulade or comeback sauce.

Ingredients

Scale

Tomatoes

  • 4 medium unripe green tomatoes, sliced 1/2-inch thick

Dredging Mixture

  • 1 cup self-rising flour (or all-purpose flour)
  • 1 cup yellow cornmeal
  • 1 teaspoon Creole Cajun Seasoning (homemade or store-bought)

Wet Mixture

  • 2 large eggs
  • 1/2 cup whole buttermilk
  • Hot sauce, to taste (Louisiana-style recommended)

For Frying & Garnish

  • Peanut oil (or any high smoke-point oil) for frying, enough for 2-inch deep in skillet
  • Flaky salt, for garnishing (optional)

Instructions

  1. Prep the tomatoes: Slice the green tomatoes into 1/2-inch thick slices, discarding the tops and bottoms if desired. Pat each slice dry with a paper towel to remove excess moisture for better dredging adhesion.
  2. Set up the dredging station: In one shallow dish, whisk together the flour, cornmeal, and Creole Cajun seasoning until well combined. In another shallow dish, whisk the eggs, buttermilk, and hot sauce together until thoroughly mixed. Prepare a baking sheet or large plate to place coated tomatoes on.
  3. Dredge the tomatoes: Working in batches, dip each tomato slice into the egg mixture ensuring full coverage, then press firmly into the flour and cornmeal mixture to coat completely. Shake off any excess coating and place the dredged slices on the prepared baking sheet.
  4. Rest the tomatoes: Allow the coated slices to sit briefly while you heat the frying oil. This resting time helps the coating adhere better during frying.
  5. Heat the oil: Pour peanut oil into a large cast iron skillet to a depth of about 2 inches. Heat over medium heat until it reaches 350-375°F (use a thermometer for accuracy).
  6. Fry the tomatoes: Working in batches, carefully add the tomato slices to the hot oil. Fry until golden brown and crispy, about 3-4 minutes per batch. Use a slotted utensil to transfer the fried tomatoes to a paper towel-lined plate to drain excess oil. Ensure oil temperature returns to 350°F between batches.
  7. Serve: Sprinkle the fried green tomatoes with flaky salt if desired. Serve immediately with your favorite dipping sauces like remoulade, tartar, or comeback sauce, or use them in sandwiches or burgers. Enjoy their crispy, tangy goodness!

Notes

  • Use green tomatoes that are firm and unripe for the best texture and flavor.
  • Leaving the tops and bottoms of the tomato slices off is optional but recommended for better slice quality.
  • Ensure oil stays in the 350-375°F range for optimal frying—too hot will burn the coating, too cool will make them soggy.
  • Resting coated tomatoes before frying improves crispiness and helps coating stick.
  • Substitute peanut oil with any high smoke-point oil like vegetable or canola oil if desired.
  • Customize the Cajun seasoning level for spice tolerance.

Keywords: Fried green tomatoes, Southern recipe, appetizer, deep-fried tomatoes, Creole seasoning, cornmeal crust, buttermilk, crispy fried tomatoes

Find it online: https://zarameals.com/southern-fried-green-tomatoes-recipe/