Fried Green Tomatoes Recipe

You don't have to wait for your next restaurant meal to enjoy a Southern Fried Green Tomatoes recipe this season.

Course Lunch or Dinner, Side Dish

Cuisine Southern

Keyword fried green tomatoes recipe, southern fried green tomatoes

Prep Time 15

Cook Time 10

Chilling Time 15

Total Time 40

Servings people

Calories 395kcal

Slice the tomatoes into ½-inch thick slices and set aside.
Set out three shallow bowls. In the first bowl, whisk together ½ cup of the flour, ¼ teaspoon of the salt, and ⅛ teaspoon of the black pepper. In the second bowl, whisk together the egg and buttermilk. In the third bowl, stir together the cornmeal, the remaining ¼ cup flour, the remaining salt, and the remaining pepper.
Working with one slice at a time, dredge the tomato slices in the flour mixture. Dip them into the egg mixture, letting the excess drip off, then coat in the cornmeal mixture. Place the coated slices on a wire rack set over a baking sheet and refrigerate for 15-30 minutes to help the coating adhere.
Pour oil into a large cast iron skillet or Dutch oven to a depth of about 1 inch. Heat the oil over medium heat to about 350°F-375°F.
Working in batches and without crowding the pan, carefully add the green tomato slices to the hot oil. Fry until golden brown and crisp on the first side, about 3 minutes, then gently flip and cook until golden on the second side.
Transfer the fried green tomatoes to a paper towel-lined plate, season lightly with additional salt and pepper if desired, and serve immediately. If you like, serve them with ranch dressing or a classic Southern remoulade sauce for dipping.

- I slice the tomatoes about ½-inch thick because they're sturdier and easier to work with; however, you can slice them as thin as ¼-inch if you prefer.

- Chill the breaded tomato slices for 15-30 minutes before frying. This helps the coating dry and adhere to the tomatoes.

- Keep the oil at about 350°F. A deep-fry or candy thermometer is helpful so that you know when to adjust the heat. If the oil is too hot, the tomatoes will burn; if the oil is too cool, the tomatoes will absorb too much oil while cooking and will have an oily taste and texture.

- Season with salt and pepper as soon as the hot tomatoes come out of the skillet (this will help the seasoning actually adhere to the tomatoes).
- To keep the tomatoes warm while you fry subsequent batches, place the tomatoes on a baking sheet and keep in a 200°F oven until ready to serve.