Description
You’ll love this Fried Green Tomatoes recipe that’s golden and crispy on the outside yet juicy and tender on the inside. These tomatoes can be served up as a comforting appetizer, snack, or swapped in a classic BLT sandwich. A cozy staple of the South.
Ingredients
Scale
Tomatoes
- 4 medium unripe green tomatoes, sliced 1/2-inch thick
Dredging Mix
- 1 cup self-rising flour or all-purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon Creole Cajun seasoning (homemade or store-bought)
Wet Mixture
- 2 large eggs
- 1/2 cup whole buttermilk
- Hot sauce to taste (Louisiana-style recommended)
Frying
- Peanut oil or any high smoke-point oil, enough for frying about 2 inches deep in skillet
Garnish
- Flaky salt, optional, for garnishing
Instructions
- Prep the tomatoes: Cut the tomatoes into 1/2-inch thick slices, removing the top and bottom parts as they are less juicy. Pat the slices dry with paper towels to remove excess moisture.
- Set up the dredging station: Prepare two shallow dishes. In the first, whisk together flour, cornmeal, and Creole Cajun seasoning. In the second, whisk eggs, buttermilk, and hot sauce until fully combined. Set a baking sheet or large plate aside for the dredged tomatoes.
- Dredge the tomatoes: Working in batches, dip the tomato slices into the wet mixture coating all sides well. Then press each slice firmly into the flour and cornmeal mix so the coating sticks well. Shake off excess coating and place the slices on your prepared baking sheet.
- Rest the tomatoes: Let the coated tomato slices sit while you heat the oil to ensure the coating adheres well and prevents sogginess.
- Fry the tomatoes: Heat peanut oil in a large cast iron skillet over medium heat to about 350-375°F, with oil about 2 inches deep. Fry the tomato slices in batches for 3-4 minutes until golden brown and crispy. Use a slotted spoon to transfer fried tomatoes to a paper towel-lined plate to drain excess oil. Reheat the oil to 350°F between batches.
- Serve: Sprinkle flaky salt over the fried green tomatoes if desired. Serve immediately as an appetizer with your favorite dipping sauce such as remoulade, tartar, or comeback sauce, or use in sandwiches or burgers. Enjoy your Southern classic!
Notes
- Read the full blog post and watch video tutorials for best recipe success tips.
- For gluten-free version, substitute regular flour with gluten-free baking flour at a 1:1 ratio (Bob’s Red Mill gluten-free flour recommended).
- Use a thermometer to maintain consistent oil temperature to ensure crispiness without sogginess.
- Leftover fried tomatoes can be reheated in a skillet or oven to maintain crisp texture.
Nutrition
- Serving Size: 1 serving (approximately 4-5 slices)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 110 mg
