Fried Green Tomatoes Recipe
Published July 9, 2024. This post may contain affiliate links. Please read my disclosure policy.
This tasty Fried Green Tomatoes Recipe uses buttermilk cornmeal breading and is fried until golden brown and tender. We love eating these from the pan and dipping them in a sauce as an appetizer.
Being Italian, I adore tomatoes and try to incorporate them into as many dishes as possible. Some of my favorite ways to use them are in recipes like my Oven-Roasted Tomatoes or Pomodoro Sauce.
Fried Green Tomatoes
Fried green tomatoes consist of unripe green tomatoes dipped in batter and coated in a flour-cornmeal mixture and then fried. The breading helps to provide a lot of flavor to an otherwise bland tomato. In addition, frying the tomato softens it to be tender and delicious.
While this is often considered a Southern specialty, it actually has Jewish immigrant roots, as it was found in recipes dating back to the 19th century. It didn’t really become popular in the South until the early 1990s. Maybe the movie Fried Green Tomatoes made it so well known.
Ingredients and Substitutions
- Tomatoes – You will need firm, in-season green, unripe tomatoes.
- Buttermilk – Full-fat buttermilk is best for flavor. You can also use a reduced fat buttermilk.
- Eggs – Large eggs chilled or at room temperature works perfectly.
- Seasonings – I used paprika in the flour mixture and hot sauce in the buttermilk coating. Onion and garlic powder could also be added to the flour-cornmeal mixture.
- Flour – Regular all-purpose flour works well. Bread flour can also be used.
- Cornmeal – I like to use medium-ground corneal. However, finely ground or coarse can also be used.
- Cornstarch – This is used to help make the batter extra fluffy.
- Oil – Any neutral flavored oil like avocado will work.
How to Make Fried Green Tomatoes
Heat a large non-stick skillet halfway filled with oil over medium heat to get it to 350°.
Core and thickly slice the tomatoes.
In a cake tin or large shallow bowl, whisk together the buttermilk, eggs, hot sauce, salt, and pepper to combine. Briefly set it to the side.
In a separate cake tin or large shallow bowl, mix the flour, cornmeal, cornstarch, paprika, salt and pepper. Set it to the side.
Next, dredge the tomato slices one or two at a time in the buttermilk mixture.
Drain off any excess and then completely coat it in the seasoned cornmeal mixture until it is covered on all sides.
Add 4 to 5 breaded tomatoes to the hot pan of oil and cook for 2 to 3 minutes per side or until golden brown on each side.
Drain the fried tomatoes on paper towels to remove any excess oil.
Serve the tomatoes as is with an optional side of Cajun Remoulade or try it in a Fried Green Tomato Sandwich.
Make-Ahead and Storage
Make-Ahead: These are meant to be eaten as soon as they’re done cooking. However, you can keep them over a rack on a sheet tray and in the oven at low temperatures (<200°)for up to 30 minutes.
How to Store: Cover and store in the refrigerator for up to 3 days. They will not freeze well.
How to Reheat: Add some oil to a large non-stick skillet over medium heat (about 350°), and re-fry the tomatoes for 2 to 3 minutes or until hot and crispy.
Chef Notes + Tips
- When coating the cornmeal mixture, once it’s placed in it, shake the bowl or cake tin to bring the additional cornmeal and flour over the top of the tomato and then press it down once it’s covered. This will help to coat the tomatoes.
- When breading anything, use one hand for wet and the other for dry so that it doesn’t cake onto your hands.
- If you don’t have a thermometer, sprinkle some flour-cornmeal mixture into the oil. If it fries and doesn’t burn, you can begin cooking.
- While frying tomatoes, I usually begin coating the next batch in the buttermilk and cornmeal mixture.
More Tomato Recipes
Video
Fried Green Tomatoes Recipe
Ingredients
- avocado oil
- 4 large thickly sliced green tomatoes
- 1 cup full-fat buttermilk
- 2 large eggs
- 2 teaspoons hot sauce
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 cup medium-ground cornmeal
- 2 teaspoons paprika
- coarse salt and fresh cracked pepper to taste
Instructions
- Heat a large non-stick skillet halfway filled with oil over medium heat to get it to 350°.
- Core and thickly slice the tomatoes.
- In a cake tin or large shallow bowl, whisk together the buttermilk, eggs, hot sauce, salt, and pepper to combine. Briefly set it to the side.
- In a separate cake tin or large shallow bowl, mix the flour, cornmeal, cornstarch, paprika, salt and pepper. Set it to the side.
- Next, dredge the tomato slices one or two at a time in the buttermilk mixture.
- Drain off any excess and then completely coat it in the seasoned cornmeal mixture until it is covered on all sides.
- Add 4 to 5 breaded tomatoes to the hot pan of oil and cook for 2 to 3 minutes per side or until golden brown on each side.
- Drain the fried tomatoes on paper towels to remove any excess oil.
- Serve the tomatoes with an optional side of Cajun Remoulade, or try it in a Fried Green Tomato Sandwich.
Nothing says summer to me than fried green tomatoes. This recipe is very tasty and as always, easy to make! Another winner Chef!
Thank you for giving it a try!