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 as a comforting appetizer, snack, or swapped in a classic BLT sandwich. A cozy staple of Southern cuisine.
Ingredients
Scale
Tomatoes
- 4 medium unripe green tomatoes, sliced 1/2-inch thick
Dredging Mixture
- 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)
For Frying & Garnish
- Peanut oil, or any high smoke-point oil, for frying (enough for 2 inches depth in skillet)
- Flaky salt, for garnishing (optional)
Instructions
- Prep the tomatoes: Cut the green tomatoes into 1/2-inch thick slices, discarding the top and bottom parts if desired. Pat dry each slice with a paper towel to remove excess moisture.
- Set up the dredging station: Prepare two shallow dishes. In the first, mix together the flour, cornmeal, and Creole Cajun seasoning thoroughly. In the second dish, whisk eggs, buttermilk, and hot sauce until fully combined. Keep a baking sheet or plate ready to place dredged slices.
- Dredge the tomatoes: Working in batches, dip tomato slices first into the egg mixture, coating well on all sides, then press firmly into the flour and cornmeal mixture to coat thoroughly. Shake off any excess coating and place the slices on the prepared baking sheet.
- Rest the tomatoes: Allow the coated tomato slices to rest briefly while heating the oil to improve adherence.
- Fry the tomatoes: Heat peanut or high smoke-point oil in a large cast iron skillet over medium heat to a depth of about 2 inches. Using a thermometer, bring oil to 350°F to 375°F. Fry the tomatoes in batches for 3 to 4 minutes until golden brown and crispy. Transfer to paper towel-lined plates to drain excess oil. Reheat oil to frying temperature between batches.
- Serve: Sprinkle flaky salt over the fried green tomatoes if desired. Serve immediately with your favorite dipping sauce such as remoulade, tartar, or comeback sauce, or enjoy them in a sandwich or burger. Enjoy warm.
Notes
- For best results, read the full recipe and watch the video tutorial before starting.
- To make gluten-free fried green tomatoes, substitute the flour with a gluten-free baking flour at a 1:1 ratio (e.g., Bob’s Red Mill gluten-free flour).
- Use a thermometer for accurate oil temperature to ensure crispy, not greasy fried tomatoes.
- If Creole Cajun seasoning is unavailable, substitute with a mix of paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
- Leftovers can be reheated in a toaster oven to maintain crispiness.
Nutrition
- Serving Size: 1 serving (4 slices)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 90 mg
