Description
These Southern Fried Green Tomatoes are golden and crispy on the outside with a juicy, tender inside. Perfect as a comforting appetizer or snack, they bring classic Southern flavors to your table and can be used in sandwiches or enjoyed on their own.
Ingredients
Scale
Tomatoes
- 4 medium 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
Wet Mixture
- 2 large eggs
- 1/2 cup whole buttermilk
- hot sauce, to taste (Louisiana-style recommended)
Frying & Garnish
- peanut oil, for frying (or any high smoke-point oil)
- 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 the slices dry with paper towels to remove excess moisture.
- Set up the dredging station: In one shallow dish, whisk together the self-rising flour, cornmeal, and Creole Cajun seasoning until well combined. In a second shallow dish, whisk together the eggs, buttermilk, and hot sauce to preferred taste. Prepare a baking sheet or platter to hold the dredged tomatoes.
- Dredge the tomatoes: Working in batches, coat each tomato slice thoroughly in the egg and buttermilk mixture, then press firmly into the flour and cornmeal mixture ensuring an even coating. Shake off excess coating and place the slices on the prepared baking sheet.
- Rest the tomatoes: Let the dredged tomato slices rest while heating the oil for frying. This helps the coating adhere better during frying.
- Fry the tomatoes: Heat peanut oil in a large cast iron skillet over medium heat to about 350°F, with oil depth approximately 2 inches. Fry the tomato slices in batches until golden brown and crispy, about 3 to 4 minutes per batch. Use a slotted utensil to transfer the fried tomatoes to a paper towel-lined plate to drain excess oil. Reheat oil to 350°F between batches.
- Serve: Optionally sprinkle flaky salt over the hot fried green tomatoes. Serve immediately with your favorite dipping sauce such as remoulade, tartar, or comeback sauce, or use in sandwiches or burgers.
Notes
- For best results, read the full blog post and watch the video tutorial before starting this recipe.
- To make gluten-free fried green tomatoes, substitute gluten-free baking flour in a 1:1 ratio for the self-rising flour.
- Use a thermometer to maintain oil temperature between 350°F and 375°F for ideal frying texture and to avoid greasy tomatoes.
- Patting tomato slices dry before dredging prevents soggy coating and improves crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 110 mg
