Crispy Southern Fried Green Tomatoes Recipe
Golden, crispy, and tangy, these fried green tomatoes feature a crunchy cornmeal crust and tender interior. Perfect as an appetizer, in a BLT, or topped with pimento cheese for a Southern-inspired snack.
Servings: 4 servings
Cost: $1.46 per serving
Equipment
Ingredients
- 4 medium about 1½–1¾ lb green tomatoes very firm; sliced 1/4–1/3" thick
- Kosher salt for salting and sweating slices
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal fine or medium grind
- 1 teaspoon Kosher salt for the dredge
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper may substitute Cajun seasoning if preferred
- 1½–2 cups (oil should be roughly ½ to ¾ inch deep in the skillet) vegetable oil or canola or peanut oil; for frying
- remoulade sauce for serving
- lemon wedges for serving
Instructions
- Trim the tomato cores and slice the tomatoes into 1/4–1/3" thick rounds. Arrange them in a single layer on a rack or paper towels and season liberally with salt on both sides. Let them sweat, then blot any surface moisture before coating. Top Tip: Let the salted tomato slices sweat long enough to draw out moisture — that’s the secret to a crisp crust instead of a soggy one.4 medium about 1½–1¾ lb green tomatoes, Kosher salt
- Whisk eggs with buttermilk in a shallow bowl until smooth and well combined.2 large eggs, 1/2 cup buttermilk
- In another shallow bowl, stir together flour, cornmeal, salt, pepper, and a pinch of cayenne until evenly blended.1/2 cup all-purpose flour, 1/2 cup yellow cornmeal, 1 teaspoon Kosher salt, 1/2 teaspoon black pepper, 1/8 teaspoon cayenne pepper
- Pour oil into a heavy skillet to reach a shallow depth of ½ to ¾ inches deep and heat over medium–medium-high. Use a thermometer to reach a frying temperature of roughly 350°F (175°C)., or test by dropping a pinch of the dry mix - it should sizzle and brown gently without smoking.1½–2 cups (oil should be roughly ½ to ¾ inch deep in the skillet) vegetable oil
- Working in batches, dip each tomato slice in the egg-buttermilk, letting excess drip off, then press into the flour-cornmeal mixture. Carefully place slices in hot oil and fry until golden and crisp, flipping gently with tongs. Keep the oil between 325–350°F. Too hot and the crust browns before the tomato heats through; too cool and it will absorb excess oil. Adjust heat as needed between batches.
- Transfer fried tomato slices to a wire rack over a baking sheet or a plate lined with paper towels to drain. Sprinkle with sea salt if desired. For multiple batches, keep finished slices warm on a rack in a low oven to maintain crispness.
- Serve with lemon wedges, hot sauce, or a simple remoulade. They’re great on their own as an appetizer or as a crunchy upgrade for a BLT or tailgate sliders.remoulade sauce, lemon wedges
Notes
- Crispiness Tip: Salting and draining the tomato slices before dredging helps achieve a golden, crunchy crust.
- Oil Safety: Carefully lower slices into hot oil to avoid splatters.
- Storage: Leftovers can be kept in an airtight container for a day or two, but they’re best served fresh and enjoyed immediately.
- Make Ahead: Tomatoes can be breaded and frozen before frying for a quick meal later. Flash-freeze breaded slices on a tray, then thaw briefly before frying in small batches for a golden, crispy crust.
Nutrition
Serving: 1serving | Calories: 189kcal | Carbohydrates: 28g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 650mg | Potassium: 162mg | Fiber: 2g | Sugar: 2g | Vitamin A: 218IU | Vitamin C: 0.3mg | Calcium: 54mg | Iron: 2mg