Fried Green Tomatoes
Fried Green Tomatoes are a classic Southern dish featuring firm, tart green tomato slices coated in seasoned cornmeal or flour, then fried to a golden crisp. This dish offers a perfect balance of crunchy texture and tangy flavor, making it a beloved appetizer, snack, or side. Traditionally served with dipping sauces like remoulade or ranch, fried green tomatoes bring nostalgic Southern comfort and versatility to your table.
Equipment
- Heavy skillet or cast iron pan
- Chef’s knife or mandoline slicer
- Shallow bowls or plates for dredging
- Tongs or slotted spoon
- Paper towels or wire rack for draining
- Cooking thermometer (optional but recommended)
Ingredients
- 3–4 medium green tomatoes, sliced 1/3 inch thick
- 1 cup cornmeal (or mix of cornmeal and flour)
- 1/2 cup all-purpose flour (optional, for mixed coating)
- 2 large eggs or 1 cup buttermilk (for dredging)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1/4 teaspoon cayenne pepper or smoked paprika (optional for heat)
- Vegetable oil, peanut oil, or canola oil for frying (about 1/2 inch deep)
- Fresh parsley or herbs for garnish (optional)
- Dipping sauce like remoulade, ranch, or aioli (optional)
Instructions
- Rinse and dry green tomatoes. Slice evenly into 1/3-inch thick rounds.
- Prepare three shallow dishes:Mix cornmeal, flour (if using), salt, pepper, and spices in one.Beat eggs in another (or use buttermilk).
- Pat tomato slices dry. Dredge each slice first in dry mixture, then dip in egg or buttermilk, then coat again in dry mixture for a double crust.
- Heat oil in a heavy skillet to about 350°F (175°C). Test with a pinch of coating—should sizzle immediately.
- Fry tomato slices in batches without crowding, about 2–3 minutes per side until golden and crisp. Flip carefully with tongs.
- Remove and drain on paper towels or wire rack. Keep warm in a low oven if needed.
- Serve warm with your choice of dipping sauce and garnish with fresh herbs if desired.
Notes
- Use firm, fresh green tomatoes for best results. Avoid overly ripe tomatoes.
- Double-dipping in coating improves crust adhesion and crunch.
- Maintain consistent oil temperature to prevent greasy or burnt crust.
- Try baking or air-frying for a lighter version. Bake at 425°F for 15–20 minutes or air-fry at 375°F for 10 minutes, flipping halfway.
- Customize coatings by mixing panko breadcrumbs with cornmeal or adding herbs/spices to dry mix.
- Store leftovers in an airtight container in the refrigerator and reheat in oven to maintain crispness.