Of course! Fried Green Tomatoes are a beloved Southern classic—tangy, crispy, and utterly delicious. Here’s a tried-and-true recipe for making them perfectly at home.
Classic Fried Green Tomatoes
This recipe uses a simple, traditional coating for maximum crunch and flavor.
Ingredients
· 3-4 medium firm green tomatoes
· 1 cup buttermilk (or see substitute below)
· 1 cup all-purpose flour
· 1 cup cornmeal (fine or medium grind)
· 1-2 teaspoons Cajun or Old Bay seasoning (optional, for spice)
· 1 teaspoon garlic powder
· 1 teaspoon paprika
· Salt and freshly ground black pepper to taste
· Vegetable oil, peanut oil, or canola oil for frying (about ½ inch deep in the skillet)
· For Serving:
· Remoulade sauce, ranch dressing, or a simple spicy mayo (mix mayo with hot sauce)
Instructions
- Prep Tomatoes: Wash the tomatoes and slice them into ¼ to ½-inch thick rounds. Discard the stem and blossom ends.
- Set Up Dredging Stations: Get three shallow dishes or plates.
· Dish 1: Flour, seasoned with salt and pepper.
· Dish 2: Buttermilk.
· Dish 3: Cornmeal, mixed with Cajun seasoning (if using), garlic powder, and paprika. - Dredge: Working one slice at a time:
· Coat the tomato in the seasoned flour, shaking off excess.
· Dip it into the buttermilk, allowing excess to drip off.
· Dredge it in the cornmeal mixture, pressing gently to help it adhere. Place on a wire rack or plate. - Heat Oil: Pour oil into a large, heavy-bottomed skillet (cast iron is ideal) to a depth of about ½ inch. Heat over medium-high heat until it reaches 350-375°F (175-190°C). To test, flick a drop of water into the oil—it should sizzle immediately. Or, a small pinch of cornmeal should bubble vigorously.
- Fry: Carefully place tomato slices in the hot oil in a single layer. Do not overcrowd the pan; work in batches.
· Fry for 2-4 minutes per side, until golden brown and crispy.
· Use a spider strainer or tongs to flip them carefully. - Drain: Remove the fried tomatoes and place them on a wire rack set over a baking sheet. Do not place on paper towels, as they can become soggy. Sprinkle immediately with a little salt.
- Serve: Serve immediately while hot and crispy with your chosen dipping sauce.
Buttermilk Substitute
No buttermilk? Make your own:
· Add 1 tablespoon of white vinegar or lemon juice to a 1-cup measuring cup.
· Fill the rest with whole milk or plant-based milk.
· Let it sit for 5-10 minutes until it curdles.
Air Fryer Option
For a lighter version:
- Prepare the tomatoes as instructed (dredge in flour, buttermilk, then cornmeal).
- Preheat air fryer to 400°F (200°C).
- Arrange slices in a single layer in the basket (may need batches). Lightly spray with cooking spray.
- Air fry for 10-12 minutes, flipping halfway through, until golden and crispy.
Tips for the Best Fried Green Tomatoes
· Choose Rock-Hard Tomatoes: The firmer and greener the tomato, the better. They hold their shape and have the perfect tangy flavor.
· Consistent Thickness: Slice the tomatoes evenly so they cook at the same rate.
· Don’t Skip the Buttermilk: The acidity helps tenderize the tomato and adds flavor, and it’s essential for helping the cornmeal stick.
· Season Every Layer: Seasoning the flour and the cornmeal is key to a well-seasoned final product.
· Keep Them Crispy: Using a wire rack instead of paper towels allows air to circulate, preventing the bottom from getting steamy and soft.
· Serve Immediately: They are best eaten right after frying while the coating is ultra-crispy and the inside is warm.
Enjoy your taste of the South