Southern Fried Green Tomatoes

Be the first to rate

(No Ratings Yet)

Loading...

Crisp, golden, and lightly tangy, Southern Fried Green Tomatoes are a beloved warm-weather classic from the American South. Thick slices of unripe tomato are seasoned, dipped in a buttermilk-egg wash, and dredged in a seasoned cornmeal-flour coating before being fried to a crunchy finish. They're wonderful as an appetizer, a side dish, or stacked into a sandwich with remoulade.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 38 gCarbs
• 4 gFiber
• 6 gSugar
• 9 gProtein
• 620 mgSodium
• 340 mgPotassium
• 85 mgCalcium
• 3 mgIron
• 20 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the tomatoes

• 4 medium firm green tomatoes (about 1.5 lb total), cored and sliced 1/2 inch thick
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the seasoned dredge

• 1 cup fine yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon sweet paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper

For the egg-buttermilk wash

• 2 large eggs
• 1/2 cup whole buttermilk
• 1 teaspoon hot sauce
• 1/2 teaspoon kosher salt

For frying

• 1 1/2 cups peanut oil or vegetable oil
• 2 tablespoons bacon drippings (optional, for flavor)

Directions

1. Slice the green tomatoes about 1/2 inch thick, lay them on a wire rack set over a sheet pan, and sprinkle both sides with the kosher salt and black pepper. Let them rest for 15 minutes to draw out excess moisture, then pat dry with paper towels.
2. While the tomatoes drain, whisk together the cornmeal, flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne in a wide shallow bowl until evenly combined.
3. In a separate shallow bowl, whisk the eggs, buttermilk, hot sauce, and salt until smooth and uniform.
4. Working one slice at a time, dip a tomato round in the buttermilk-egg wash, letting the excess drip off, then press it firmly into the cornmeal dredge, turning to coat both sides. Set the coated slice on a wire rack and repeat with the remaining tomatoes.
5. Heat the oil and bacon drippings (if using) in a heavy 10-inch cast-iron skillet over medium-high heat until a pinch of dredge sizzles on contact and a thermometer reads 350°F.
6. Carefully add 3 to 4 tomato slices in a single layer, without crowding, and fry for 2 to 3 minutes per side, until deeply golden brown and crisp. Adjust the heat as needed to keep the oil near 350°F.
7. Transfer the fried tomatoes to a clean wire rack set over a sheet pan (not paper towels) to drain, and immediately sprinkle with a light pinch of fine salt. Repeat with the remaining slices.
8. Serve hot, with lemon wedges, a smoky remoulade, or a buttermilk-herb dipping sauce on the side.

Cook’s Notes

• Choose tomatoes that are fully green and very firm; a touch of pink blush is fine, but fully ripe red tomatoes will turn mushy when fried.
• The 15-minute salt rest is essential; it seasons the fruit and pulls out moisture so the coating sticks and fries up crisp rather than soggy.
• A heavy cast-iron skillet holds heat best; if the oil drops below 325°F the coating will absorb grease, and if it climbs above 375°F the crust will scorch before the tomato warms through.
• Drain on a wire rack instead of paper towels; paper towels trap steam and can soften the bottom crust.
• For a lighter dish, the slices can be baked at 425°F on a wire rack for 18 to 22 minutes, turning once, though they will not be as richly crisp.

You might also like

Americas

New Orleans Yakamein Soup

Americas

Hush Puppies Southern Classic

Americas

Iowa Tavern Sandwich with Seasoned Loose Beef

Desserts

New Mexico Biscochito Anise Cookie