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
- 4 medium (unripened) green tomatoes, sliced 1/2-inch thick
- 1 cup self-rising flour (or all-purpose flour)
- 1 cup yellow cornmeal
- 1 teaspoon cajun seasoning, plus more to taste
- 2 large eggs
- 1/2 cup whole buttermilk
- hot sauce, to taste, I use Louisiana-style
- peanut oil, for frying- (or any high smoke-point oil!)
- flakey salt, for garnishing- optional
Instructions
- Prep the tomatoes: Cut the tomatoes into 1/2-inch thick slices. I like to discard (or eat!) the top/bottom parts of the tomato since they aren’t as full in sections. Then pat the slices dry with a paper towel.
- Set up the dredging station: You’ll need 2 dredging vessels- aim for shallow dishes (such as a pie plate or low bowl). Add the flour, cornmeal, and cajun seasoning into one dish and whisk well to thoroughly combine. In the second dish, combine the eggs, buttermilk, and hot sauce- to preference. Whisk the wet ingredients well to thoroughly combine. Then set a baking sheet or large plate/platter aside.
- Dredge the tomatoes: Working in batches, add the tomato slices into the egg mixture, coating well on all surfaces, then dip into the flour/cornmeal mixture- firmly pressing the tomatoes into the flour/cornmeal to ensure it adheres well – then shake off any excess. Set the dredged tomato slices onto the prepared baking sheet/plate. Repeat the process with the remaining tomatoes.
- Rest the tomatoes: Let the tomatoes sit while you heat up the oil.
- Fry the tomatoes: Pour the oil into a large cast iron skillet over medium heat, enough oil until it’s about 2″ deep up the side of the skillet. Note: For precision, you can use a thermometer to ensure the oil is at the optimal deep frying temperature of 350-375°F. Once the oil is hot, working in batches, add the tomato slices into the oil and deep-fry until the slices are golden brown with visible, delicious crispiness, about 3-4 minutes. Then use a slotted utensil to transfer the fried green tomatoes to a paper towel-lined, clean plate/platter and repeat the process with the remaining tomatoes- making sure the oil is heated back up to 350°F in between each batch of frying tomatoes.
- Serve: Sprinkle some flakey salt over the tomatoes, if desired. Then serve these fried green tomatoes immediately as-is with your favorite dipping sauce (we love a good remoulade, tartar, or comeback sauce with these!)- or devour in sandwich/burger form, as desired. Enjoy!
Notes
- For best recipe success, please read the blog post & notes in its entirety with video tutorial before beginning.
- Gluten-free needs? Sure thing, let’s do it…use any gluten-free baking flour here as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
Keywords: fried green tomatoes, green tomatoes, BLT, southern recipes, tomatoes