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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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/southern-fried-green-tomatoes-recipe/