Southern Fried Green Tomatoes Recipe
Introduction
Southern Fried Green Tomatoes are a classic Southern delight, offering a crispy, flavorful twist on unripe tomatoes. Perfect as a snack, side dish, or sandwich ingredient, these golden fritters bring bold seasoning and satisfying crunch to your table.
Ingredients
- 4 medium (unripened) green tomatoes, sliced 1/2-inch thick
- 1 cup self-rising flour (or all-purpose flour)
- 1 cup yellow cornmeal
- 1 teaspoon Creole Cajun Seasoning (homemade or store-bought)
- 2 large eggs
- 1/2 cup whole buttermilk
- Hot sauce, to taste (such as Louisiana-style)
- Peanut oil (or any high smoke-point oil), for frying
- Flaky salt, for garnishing (optional)
Instructions
- Step 1: Cut the green tomatoes into 1/2-inch thick slices. Discard or eat the top and bottom parts if desired, then pat the slices dry with a paper towel.
- Step 2: Prepare two shallow dishes. In the first, combine the flour, cornmeal, and Creole Cajun seasoning, whisking to mix thoroughly. In the second, whisk together the eggs, buttermilk, and hot sauce to your preferred spiciness.
- Step 3: Working in batches, dip each tomato slice into the egg mixture, coating all sides well. Then press it firmly into the flour and cornmeal mixture to coat evenly. Shake off excess and place the coated slices on a baking sheet or platter.
- Step 4: Allow the coated tomatoes to rest while heating oil in a large cast iron skillet over medium heat. Fill the skillet with enough oil to reach about 2 inches deep. Heat the oil to 350-375°F for optimal frying.
- Step 5: Fry the tomato slices in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes. Remove with a slotted utensil and drain on paper towels. Reheat the oil to temperature between batches if needed.
- Step 6: Optionally sprinkle flaky salt over the fried tomatoes and serve immediately with your favorite dipping sauce such as remoulade, tartar, or comeback sauce. They also work wonderfully in sandwiches or burgers.
Tips & Variations
- Using self-rising flour adds extra lightness, but all-purpose works fine with a bit of baking powder added.
- Adjust hot sauce in the egg mixture to control the level of heat to your taste.
- Try swapping peanut oil for vegetable or canola oil as alternatives with high smoke points.
- Serve with classic Southern sauces or a tangy crema for a delicious twist.
Storage
Store leftover fried green tomatoes in an airtight container in the refrigerator for up to 2 days. Reheat them in a hot oven or air fryer to restore their crispiness rather than microwaving, which can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use ripe tomatoes instead of green ones?
Ripe tomatoes are softer and contain more moisture, so they won’t hold up well to frying and tend to become mushy. For the best texture and flavor, use firm, unripe green tomatoes.
What is the best oil for frying these tomatoes?
Choose an oil with a high smoke point like peanut, vegetable, or canola oil. These oils handle the high heat needed for frying without burning and ensure a crispy, golden crust.
PrintSouthern Fried Green Tomatoes Recipe
This classic Southern Fried Green Tomatoes recipe features unripe green tomatoes sliced, coated in a seasoned cornmeal and flour mixture, and crispy fried to golden perfection in peanut oil. Served hot with flaky salt and your favorite dipping sauce, these tangy and crunchy slices offer a delicious, nostalgic taste of Southern comfort food.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Ingredients
Tomatoes
- 4 medium (unripened) green tomatoes, sliced 1/2-inch thick
Battering and Coating
- 1 cup self-rising flour (or all-purpose flour)
- 1 cup yellow cornmeal
- 1 teaspoon Creole Cajun Seasoning (homemade or store-bought)
Wet Ingredients
- 2 large eggs
- 1/2 cup whole buttermilk
- Hot sauce, to taste (Louisiana-style recommended)
For Frying and Garnish
- Peanut oil (or any high smoke-point oil), for frying
- Flaky salt, for garnishing (optional)
Instructions
- Prep the tomatoes: Cut the green tomatoes into 1/2-inch thick slices. Discard or eat the top and bottom pieces as they are less full in sections. Pat the remaining tomato slices dry with a paper towel to remove excess moisture.
- Set up the dredging station: Use two shallow bowls or plates. In the first, whisk together self-rising flour, yellow cornmeal, and Creole Cajun seasoning. In the second, whisk eggs, buttermilk, and hot sauce to combine well. Set aside a plating surface like a baking sheet or large plate for holding dredged tomatoes.
- Dredge the tomatoes: Working in batches, coat the tomato slices first in the egg and buttermilk mixture, ensuring full coverage. Then dip each slice into the flour and cornmeal mixture, pressing firmly so the coating adheres well. Shake off excess coating and place on the baking sheet.
- Rest the tomatoes: Let the coated tomato slices rest while you heat the oil to ensure the coating sets and the oil comes to temperature.
- 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 the tomato slices in batches, carefully placing them into hot oil. Cook each batch for 3-4 minutes until golden brown and crispy. Remove with a slotted utensil and drain on paper towels. Reheat oil to correct temperature between batches as necessary.
- Serve: Optionally sprinkle flaky salt over the fried green tomatoes. Serve immediately with your preferred dipping sauces such as remoulade, tartar sauce, or comeback sauce. They also make a great addition to sandwiches or burgers. Enjoy your crispy Southern treat!
Notes
- Use a thermometer to maintain oil temperature between 350-375°F for best frying results.
- If self-rising flour is unavailable, use all-purpose flour and add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt per cup.
- Patting tomato slices dry before dredging helps the coating adhere better and prevents sogginess.
- Use a high smoke-point oil like peanut oil for deep frying.
- Adjust hot sauce amount in the egg mixture to suit your spicy preference.
- Serve immediately for optimal crispiness as leftovers may become soggy.
Keywords: fried green tomatoes, southern recipe, deep fried tomatoes, Cajun seasoning, crispy fried tomatoes, Southern appetizer, buttermilk batter
