Description
This Southern Fried Green Tomatoes recipe delivers crispy, golden slices of unripe green tomatoes coated in a seasoned cornmeal and flour mixture, then deep-fried to perfection. A classic Southern appetizer or side, these fried green tomatoes feature a crunchy crust with a tangy, tender interior, perfect for dipping or enjoying in sandwiches.
Ingredients
Scale
Tomatoes
- 4 medium unripe 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 Dip
- 2 large eggs
- 1/2 cup whole buttermilk
- Hot sauce, to taste (Louisiana-style recommended)
Frying
- Peanut oil (or any high smoke-point oil), enough for frying approximately 2 inches deep in skillet
Garnish
- Flaky salt, for garnishing (optional)
Instructions
- Prep the tomatoes: Slice the green tomatoes into 1/2-inch thick rounds. Discard or eat the top and bottom ends as they are less juicy. Pat each slice dry with paper towels to remove excess moisture for better coating adhesion.
- Set up the dredging station: Prepare two shallow dishes. In the first, whisk together self-rising flour, cornmeal, and Creole Cajun seasoning. In the second, whisk the eggs, buttermilk, and a preferred amount of hot sauce until well combined. Set aside a baking sheet or large plate for the coated tomatoes.
- Dredge the tomatoes: Working in batches, dip each tomato slice first into the egg mixture, coating all surfaces, then press firmly into the flour and cornmeal mixture to ensure a thick, even coating. Shake off any excess flour and place the coated slices on the prepared baking sheet. Repeat with remaining slices.
- Rest the tomatoes: Allow the coated tomatoes to rest while heating the oil. This helps the coating set and adhere better during frying.
- Heat the oil: Pour enough peanut oil into a large cast iron skillet to reach about 2 inches deep. Heat over medium heat until the oil reaches 350-375°F, using a thermometer if available for accuracy.
- Fry the tomatoes: Fry the tomato slices in batches, carefully lowering them into the hot oil. Cook for about 3-4 minutes until each slice is golden brown and crispy. Use a slotted spoon to transfer the fried tomatoes to a paper towel-lined plate to absorb excess oil. Reheat oil to 350°F between batches if needed.
- Serve: Sprinkle flaky salt over the fried green tomatoes if desired and serve immediately. They pair exceptionally well with classic dipping sauces such as remoulade, tartar, or comeback sauce, or can be used in sandwiches or burgers. Enjoy!
Notes
- Use self-rising flour for a lighter coating or all-purpose flour with a bit of baking powder as a substitute.
- Adjust hot sauce in the egg mixture based on desired spice level.
- Peanut oil is preferred for its high smoke point but can be substituted with vegetable or canola oil.
- Maintain oil temperature to avoid soggy or greasy tomatoes.
- This recipe works best with firm, unripe green tomatoes for optimal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Keywords: Fried Green Tomatoes, Southern Fried Tomatoes, Appetizer, Deep Fried Tomatoes, Crispy Tomatoes, Southern Cuisine
