Fried Green Tomatoes Recipe

Fried Green Tomatoes are a time-honored Summer tradition in the South. Unripened tomatoes are coated with a perfectly seasoned cornmeal breading and fried until crispy and golden. Theyre like slices of gold.

When farm stands begin to open and garden season is in full swing, these golden beauties will make theyre glorious appearance on our table. Its like manna from heaven, in my eyes. If you arent a gardener, I recommend that you find your local farmers market and make friends with the best tomato growers in your area. Green tomatoes tend to show up early in the season, and they can advise you best according to the growing season in the region in which you reside.

It can often be the personal preference of the cook. Ive had the pleasure of trying many variations through the years. Some cooks coat them in finely ground cracker crumbs or dried breadcrumbs, and others in a batter much like youd use to fry fish. Making classic Southern green tomatoes traditionally utilizes a cornmeal coating. For me the mix of using all purpose flour and cornmeal is the best of both worlds providing that crispy exterior we all love.

We love our vegetables in the South and the options are endless. More side dish recipes you may also like to try:

How To Make the Best Southern Fried Green Tomatoes

The best (and tastiest!) way to make classic Southern fried green tomatoes.

Prep: 2400sec

Total: 3900sec

Serving Size: Serves 6

Nutrition Facts: Saturated Fat 3.8 g, unSaturated Fat 0.0 g, Carbohydrate 31.9 g, Sugar 4.7 g, servingSize Serves 6, Protein 5.5 g, Fat 34.1 g, calories 451 cal, Sodium 423.5 mg, Fiber 2.2 g, Cholesterol 0 mg

Ingredients:

• 1/2 cup mayonnaise, such as Duke’s
• 2 tablespoons freshly squeezed lemon juice
• 1 medium scallion, finely chopped (optional)
• 1 tablespoon finely chopped fresh parsley leaves
• 1 tablespoon whole-grain or Creole mustard
• 1/2 teaspoon paprika
• 1/2 teaspoon hot sauce, such as Louisiana or Tabasco
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• Pinch cayenne pepper
• 2/3 cup instant flour, such as Wondra, divided
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon paprika
• 3/4 cup buttermilk
• 1 large egg white
• 1 1/2 teaspoons hot sauce, such as Louisiana or Tabasco
• 3/4 cup finely ground cornmeal
• 3 unripe green tomatoes (about 1 1/2 pounds total), cut into 1/4-inch thick slices
• 1/2 cup canola oil

Instruction:

1. Make the remoulade sauce. Whisk all of the sauce ingredients together in a small bowl until combined. Cover and refrigerate until ready to serve.
2. Season the flour. Stir 1/3 cup of the flour, salt, and paprika together in a wide, shallow bowl or pie plate.
3. Make the wet mixture. Whisk the buttermilk, egg white, and hot sauce together in second wide, shallow bowl.
4. Prepare the cornmeal. Stir the cornmeal and remaining 1/3 cup flour together in a third wide, shallow bowl.
5. Bread the tomato slices. Fit a wire rack inside a rimmed baking sheet. Dip each tomato slice in the flour mixture, followed by the buttermilk mixture, and finally the cornmeal mixture.
6. Set the cornmeal coating. Place the breaded tomato slices on the rack in a single layer. Let sit so the coating sets while the oil heats.
7. Heat the oil. Heat the oil in a large cast iron skillet over medium-high heat until shimmering, about 5 minutes. The oil should sizzle immediately if you sprinkle flour into it.
8. Fry the tomatoes. Carefully add 4 to 5 tomato slices and fry until golden-brown, 3 to 5 minutes per side. Transer the fried tomatoes to a paper towel-lined plate. Fry the remaining tomato slices.
9. Serve warm the remoulade sauce. Serve the tomatoes immediately with the remoulade sauce.

Fried Green Tomatoes

Prep: 10min

Total: 15min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 138 kcal, Carbohydrate 17 g, Protein 4 g, Fat 6 g, Saturated Fat 1 g, Trans Fat 1 g, Cholesterol 31 mg, Sodium 222 mg, Fiber 2 g, Sugar 2 g, unSaturated Fat 1 g

Ingredients:

• 2 large green tomatoes
• 1 cup all-purpose flour (divided)
• 3/4 cup self-rising yellow cornmeal
• 1 tsp seasoned salt
• 1/2 tsp granulated garlic or garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 2 large eggs
• 2 Tbsp whole buttermilk
• 1 tsp hot sauce
• 4 Tbsp vegetable oil for frying (use more as needed)

Instruction:

1. Slice tomatoes into 1/4 inch thick slices. Arrange in a single layer on doubled paper towels. Gently press another paper towel on top. Let rest for 10 minutes.
2. To prepare the dredging station: Place 1/2 cup flour on a plate. On a second plate, whisk together remaining 1/2 cup flour, cornmeal, salt, garlic, onion powder, paprika and pepper until blended.
3. In a shallow bowl, whisk together eggs, buttermilk and hot sauce.
4. Dredge tomato slices first in plain flour, second into egg wash then into seasoned flour-cornmeal coating. Gently press breading onto tomato slices. Have nearby a pan to place breaded slices.
5. In a deep 12 inch skillet heat 1 inch vegetable oil to 350-360°F. Fry in batches to avoid over crowding the pan. Fry for 4-5 minutes total, gently turning as needed until golden.
6. Remove from oil using slotted spoon to a paper towel lined platter. Do not stack. Season with additional seasoned salt.
7. Serve immediately with dipping sauce of choice. I recommend Comeback Sauce.

Fried Green Tomatoes

Patrick and Gina Neely’s Fried Green Tomatoes from Food Network go best with a tangy buttermilk sauce.

Prep: 0 15min0

Total: 0 30min0

Yield: 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 1211, Fat 103g, Saturated Fat 12g, Carbohydrate 61g, Fiber 5g, Sugar 20g, Protein 14g, Cholesterol 179mg, Sodium 1117mg

Ingredients:

• Oil
• 4 green tomatoes, cut into 1/4-inch rings
• Kosher salt and freshly ground black pepper
• 3/4 cup all-purpose flour
• 1 tablespoon garlic powder
• 4 eggs
• 2 tablespoons milk
• 1 1/2 cups panko bread crumbs
• Pinch cayenne pepper
• Pinch paprika
• Buttermilk Dipping Sauce, recipe follows
• 1 cup apple cider
• 1 tablespoon brown sugar
• 3/4 cup buttermilk
• 3/4 cup mayonnaise
• 2 tablespoons Neelys BBQ sauce
• 1 lime, juiced
• 4 scallions, sliced thin
• Kosher salt and freshly ground black pepper

Instruction:

1. In a deep-fryer, preheat oil to 350 degrees F.
2. Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce:
3. In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool.
4. In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.

Southern Fried Green Tomatoes

FAQ

Is fried green tomatoes just unripe tomatoes?

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What goes good with fried green tomatoes?

• Remoulade. The most necessary thing to serve with your fried tomatoes is a dipping sauce, and a Remoulade is the classic choice. …
• Fried Chicken. …
• Fried Catfish. …
• Crab Cakes. …
• Cheese Grits & Gravy. …
• BLT. …
• Lobster Mac N Cheese. …
• Eggs Benedict.