Southern Fried Green Tomatoes Recipe

Introduction

Southern Fried Green Tomatoes are a classic Southern comfort food, offering a perfect balance of tangy, crispy, and savory flavors. This simple yet delicious dish is ideal as a snack, appetizer, or even inside a sandwich. With a crunchy coating and tender green tomatoes inside, it’s sure to please any crowd.

Ingredients

• 4 medium unripened green tomatoes, sliced 1/2-inch thick
• 1 cup self-rising flour (or all-purpose flour)
• 1 cup yellow cornmeal
• 1 teaspoon Creole Cajun Seasoning (homemade or store-bought)
• 2 large eggs
• 1/2 cup whole buttermilk
• Hot sauce, to taste (Louisiana-style recommended)
• Peanut oil (or any high smoke-point oil), for frying
• Flaky salt, for garnishing (optional)

Instructions

1. Step 1: Slice the green tomatoes into 1/2-inch thick rounds. Discard or eat the top and bottom parts as they tend to be less meaty. Pat the slices dry with paper towels to remove excess moisture.
2. Step 2: Prepare two shallow dishes. In the first, whisk together the flour, cornmeal, and Creole Cajun seasoning. In the second, combine the eggs, buttermilk, and hot sauce to your preferred heat level, whisking until smooth. Set a baking sheet or large plate aside for dredged tomatoes.
3. Step 3: Working in batches, dip each tomato slice first into the egg mixture, coating all sides well. Then press the slice firmly into the flour and cornmeal mixture, ensuring the coating sticks. Shake off excess and place onto the prepared baking sheet.
4. Step 4: Allow the coated tomatoes to rest briefly while heating the oil.
5. Step 5: Pour enough peanut oil into a large cast iron skillet to reach about 2 inches deep. Heat over medium until the oil reaches 350-375°F, using a thermometer if available for accuracy.
6. Step 6: Fry the tomatoes in batches, avoiding overcrowding. Cook each slice for about 3-4 minutes until golden brown and crispy. Use a slotted spoon to transfer the fried tomatoes onto a paper towel-lined plate to drain excess oil. Reheat oil between batches as needed.
7. Step 7: Sprinkle flaky salt over the fried green tomatoes if desired. Serve immediately with your favorite dipping sauce like remoulade, tartar sauce, or comeback sauce. They also make a great addition to sandwiches or burgers. Enjoy!

Tips & Variations

• For extra crispiness, double-dip the tomato slices by repeating the egg and flour coating step before frying.
• If you don’t have Creole Cajun seasoning, use a mix of paprika, garlic powder, onion powder, cayenne, and salt as a substitute.
• Use avocado or canola oil as alternatives for frying if peanut oil is unavailable.
• Try adding fresh herbs like thyme or oregano to the cornmeal mixture for a fragrant twist.

Storage

Store leftover fried green tomatoes in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 375°F for 10-15 minutes or in a toaster oven to regain their crispiness. Avoid microwaving, as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ripe tomatoes instead of green tomatoes?

Ripe tomatoes are softer and have more moisture, so they don’t hold up well to frying and won’t be as crispy. Green tomatoes are firmer and ideal for this preparation.

What dipping sauces pair well with fried green tomatoes?

Common choices include remoulade, tartar sauce, comeback sauce, or even a spicy ranch dressing. Feel free to experiment with your favorite dips!

Southern Fried Green Tomatoes Recipe

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★★★★★

4.9 from 64 reviews

Crispy and flavorful Southern Fried Green Tomatoes, featuring unripened green tomatoes coated in a seasoned cornmeal and flour mixture, then deep-fried to golden perfection. A classic Southern dish perfect as an appetizer or side, served best with your favorite dipping sauces.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Tomatoes

• 4 medium (unripened) green tomatoes, sliced 1/2-inch thick

Dredging Mixture

• 1 cup self-rising flour (or all-purpose flour)
• 1 cup yellow cornmeal
• 1 teaspoon Creole Cajun Seasoning (homemade or store-bought)

Wet Mixture

• 2 large eggs
• 1/2 cup whole buttermilk
• Hot sauce, to taste (Louisiana-style recommended)

For Frying and Serving

• Peanut oil (or any high smoke-point oil), for frying
• Flaky salt, for garnishing (optional)

Instructions

1. Prep the tomatoes: Slice the green tomatoes into 1/2-inch thick slices, discarding or eating the top and bottom ends that are less full. Pat the tomato slices dry using paper towels to remove excess moisture.
2. Set up the dredging station: Use two shallow dishes. In the first, whisk together flour, cornmeal, and Creole Cajun seasoning until combined. In the second, whisk eggs, buttermilk, and hot sauce to create the wet mixture. Set aside a baking sheet or large plate to place coated tomatoes.
3. Dredge the tomatoes: Working in batches, dip each tomato slice into the wet egg mixture, coating evenly on all sides. Then dip the slice into the flour and cornmeal mixture, pressing firmly so the coating adheres well. Shake off any excess coating and place coated tomatoes on the prepared baking sheet.
4. Rest the tomatoes: Let the dredged tomato slices rest while you heat the frying oil; this helps the coating set.
5. Fry the tomatoes: Pour peanut oil into a large cast iron skillet to a depth of about 2 inches. Heat over medium heat until the oil reaches 350-375°F (use a thermometer for accuracy). Fry tomato slices in batches, cooking each for 3-4 minutes until golden brown and crispy. Use a slotted spoon to transfer fried tomatoes to a paper towel-lined plate to drain excess oil. Maintain the oil temperature between batches for best results.
6. Serve: Once fried, sprinkle flaky salt over the tomatoes if desired. Serve immediately with your favorite dipping sauces, such as remoulade, tartar, or comeback sauce. They also work wonderfully in sandwiches or burgers. Enjoy your crispy Southern Fried Green Tomatoes!

Notes

• Use a high smoke-point oil like peanut or vegetable oil for frying to prevent burning.
• Ensure tomato slices are patted dry to avoid soggy coating.
• Maintain oil temperature between 350-375°F for optimal crispiness without absorbing excess oil.
• Work in small batches to avoid overcrowding the pan and lowering the oil temperature.
• Use self-rising flour for extra lightness or substitute with all-purpose flour plus a pinch of baking powder.
• Adjust hot sauce in the wet mixture to suit your preferred heat level.

Keywords: fried green tomatoes, southern fried tomatoes, fried appetizers, southern cuisine, crispy tomatoes, cornmeal crust, cajun seasoning