fried green tomatoes recipe
The Best fried green tomatoes recipe
What I love most about this recipe is how simple it is, but also how versatile. Green tomatoes are firm and hold up well to frying, and they’re packed with nutrients like vitamin C and fiber. Plus, they’re a great way to use up those end-of-season tomatoes that haven’t ripened yet. I usually serve them with a creamy remoulade or just a sprinkle of flaky salt, but they’re just as good on their own. Whether you’re looking for a light lunch, a side dish, or even a snack, fried green tomatoes are always a hit in my house.
Crispy Fried Green Tomatoes
A Southern classic featuring tangy green tomatoes coated in a crispy cornmeal batter and fried to perfection. Served with a creamy remoulade sauce for dipping, this dish is a delightful blend of crunch and flavor.
🥘Ingredients
- 4 medium green tomatoes, sliced 1/4-inch thick
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional)
- 1 cup buttermilk
- Vegetable oil, for frying (about 1-2 cups)
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp ketchup
- 1 tsp hot sauce
- 1 tsp lemon juice
- 1/2 tsp Worcestershire sauce
- 1 clove garlic, minced
- Salt and pepper to taste
👨🍳Directions
-
1
Slice the green tomatoes into 1/4-inch thick rounds. Sprinkle both sides with salt and pepper, then let them sit for 10 minutes to draw out excess moisture. Pat dry with paper towels. -
2
In a shallow bowl, whisk together the flour, cornmeal, paprika, garlic powder, onion powder, and cayenne pepper (if using). Pour the buttermilk into another shallow bowl. -
3
Dip each tomato slice into the buttermilk, allowing any excess to drip off, then dredge in the flour-cornmeal mixture, pressing gently to adhere. Place the coated slices on a plate. -
4
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat (350°F). Once hot, carefully add the tomato slices in a single layer, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. -
5
Transfer the fried tomatoes to a paper towel-lined plate to drain excess oil. Repeat with the remaining slices, adding more oil if needed. -
6
For the remoulade sauce, whisk together all the sauce ingredients in a small bowl until smooth. Season with salt and pepper to taste. -
7
Serve the fried green tomatoes hot with the remoulade sauce for dipping.
🔧Equipment
- Large skillet or deep fryer
- Paper towels
- Mixing bowls
- Tongs
- Whisk
- Plate
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Fried Green Tomatoes Works
❓ Frequently Asked Questions About Crispy Fried Green Tomatoes
1. What type of tomatoes should I use for fried green tomatoes?
Use firm, unripe green tomatoes for the best results. Look for tomatoes that are still green and have not started to ripen (no red or yellow patches). Varieties like Roma or beefsteak work well because they hold their shape when sliced and fried.
2. Can I make fried green tomatoes without cornmeal?
Yes! While cornmeal adds a classic crunch, you can substitute it with all-purpose flour, panko breadcrumbs, or even crushed crackers for a different texture. For a gluten-free option, use almond flour or gluten-free breadcrumbs.
3. How do I keep fried green tomatoes from getting soggy?
To prevent sogginess, pat the tomato slices dry with a paper towel before coating them. Fry them in hot oil (350–375°F) until golden brown, and avoid overcrowding the pan. Drain them on a wire rack or paper towels instead of stacking them to maintain crispiness.
4. Can I bake fried green tomatoes instead of frying them?
Yes, baking is a lighter alternative. Preheat your oven to 425°F (220°C), lightly coat the tomatoes in oil, and bake on a parchment-lined tray for 15–20 minutes, flipping halfway. They won’t be as crispy as fried but will still be delicious.
5. What’s the best dipping sauce for fried green tomatoes?
Popular options include remoulade, comeback sauce, or a simple buttermilk ranch. For a tangy twist, try a mix of mayonnaise, hot sauce, and a squeeze of lemon. Sweet and spicy sauces like honey mustard or chipotle aioli also pair well.
