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Southern Fried Green Tomatoes Recipe

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★★★★★

4.9 from 50 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://kitchenwithkai.com/southern-fried-green-tomatoes-recipe/