Southern Fried Green Tomatoes
These Southern Fried Green Tomatoes are everything they should be: perfectly crispy on the outside with a tender, slightly tangy center, and a well-seasoned cornmeal coating that fries up beautifully golden.
Servings: 6 servings
Calories: 265kcal
Ingredients
- 2 medium green tomatoes
- 1 cup buttermilk whole or low-fat
- 1 large egg
- 1 - 2 teaspoons hot sauce such as Frank's RedHot or Crystal
- 1 cup all-purpose flour divided
- ½ cup yellow cornmeal
- 1 ½ teaspoons salt divided
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ¼ - ½ teaspoon cayenne pepper depending on spice preference
- Vegetable or canola oil for frying
Instructions
- Rinse and slice the green tomatoes into about ¼ inch thick slices. Pat the tomatoes dry with paper towels to remove any excess moisture and set them aside.
- In a shallow dish, whisk together the buttermilk, egg, and hot sauce. In a second shallow dish or bowl, add flour, cornmeal, salt, pepper, onion powder, garlic powder, smoked paprika, and cayenne pepper until combined.
- Working with one tomato at a time, coat both sides of the tomato in the buttermilk mixture, then in the cornmeal mixture, shaking off any excess. Allow the breaded tomatoes to sit on the baking sheet while you heat the frying oil. This helps the breading stick to the tomatoes.
- Heat oil in a 10-inch cast-iron or heavy-bottom skillet until it reaches 350°F on a deep fryer thermometer. Working in batches of 3 to 4 tomatoes at a time, carefully place the tomatoes in the hot oil and fry, flipping once, until golden brown on both sides, about 2 to 3 minutes per side. Repeat with the remaining tomato slices. Carefully transfer the fried green tomatoes to a wire rack to cool.
- Serve the tomatoes warm with your favorite dipping sauce, such as our New Orleans Remoulade Sauce. Enjoy!
Notes
- Allow the breaded tomatoes to rest before frying to prevent the breading from coming off during cooking.
- Do not overcrowd the frying pan with tomatoes. This can cause them to turn out soggy. Fry three to four tomatoes at a time.
- Leftover fried green tomatoes can be stored in an airtight container in the refrigerator for up to three days.
- Reheat fried green tomatoes in the oven or an air fryer to crisp the exterior.
Nutrition
Serving: 2tomatoes | Calories: 265kcal | Carbohydrates: 26g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 695mg | Fiber: 2g | Sugar: 4g