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Fried Green Tomatoes 1

Fried Green Tomatoes

A Southern classic featuring firm green tomatoes coated in a crispy cornmeal crust and fried to golden perfection. This tangy, crunchy dish transforms unripe tomatoes into a delicious appetizer or side dish.
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Course: Appetizer, Side Dish
Cuisine: American, Southern
Keyword: Fried Green Tomatoes, Southern Food, Tomatoes, Cornmeal
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting Time: 10 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 320kcal

Equipment

  • Cast Iron Skillet
  • Wire rack
  • Shallow Bowls for Dredging

Ingredients

  • 4 medium green tomatoes firm, sliced ½-inch thick
  • 1 cup buttermilk substitute: 1 cup milk + 1 tablespoon lemon juice
  • 1 cup all-purpose flour
  • 1 cup cornmeal fine or medium grind
  • ½ cup breadcrumbs panko provides extra crunch
  • 2 large eggs beaten
  • 1 tablespoon Cajun seasoning or Old Bay substitute: ½ tablespoon paprika + ½ tablespoon garlic powder
  • 1 teaspoon salt plus more for sprinkling
  • ½ teaspoon black pepper freshly ground
  • 2 cups vegetable oil or peanut oil for frying
  • ¼ cup grated Parmesan cheese optional, for extra flavor

Instructions

  • Slice your green tomatoes into ½-inch thick rounds. Place them on a paper towel-lined plate and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess moisture.
  • Pat the tomato slices dry thoroughly with paper towels after resting.
  • Set up your dredging station: In the first shallow bowl, place the flour seasoned with ¼ teaspoon each of salt and pepper. In the second bowl, whisk together the buttermilk and beaten eggs. In the third bowl, combine cornmeal, breadcrumbs, Cajun seasoning, and the remaining salt and pepper. If using Parmesan, add it to this final mixture.
  • In a large, heavy-bottomed skillet (cast iron works best), heat oil to a depth of approximately ¼ inch. The ideal temperature is 350°F (177°C).
  • Working with one slice at a time, dredge each tomato first in the seasoned flour, then dip in the egg-buttermilk mixture, and finally coat thoroughly in the cornmeal mixture. Press gently to ensure the coating adheres well.
  • Carefully place 3-4 tomato slices in the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes on each side until golden brown and crispy. Use a slotted spatula to flip and remove them.
  • Transfer the fried tomatoes to a wire rack set over a baking sheet. While still hot, sprinkle with a touch of flaky sea salt if desired.
  • Continue with remaining tomato slices, maintaining oil temperature between batches.
  • Serve immediately while hot and crispy.

Notes

For best results, choose tomatoes that are completely green with no hint of ripening. The firmer, the better!
If making ahead, you can prepare the coated tomatoes and refrigerate for up to 2 hours before frying.
For a lighter version, these can be air-fried at 400°F for 8-10 minutes or baked in a 425°F oven for 15-18 minutes.

Nutrition

Calories: 320kcal | Carbohydrates: 35g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 680mg | Fiber: 4g | Sugar: 6g
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