Name: Fried Green Tomatoes Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Southern American
Ingredients: Vegetable oil, enough to come up about 1 ½ inches in skillet; 3 green tomatoes, sliced ¼ inch thick; 1 cup all-purpose flour; 1 ½ cups buttermilk; 1 egg; 6 dashes hot sauce; 1 cup regular bread crumbs; ½ cup yellow cornmeal; 1 teaspoon Lawry’s seasoning salt; ½ teaspoon white pepper; ½ teaspoon garlic powder

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Introduction

Fried green tomatoes are a classic Southern treat with a perfect balance of tangy, crispy, and savory flavors. This recipe guides you through creating golden, crunchy slices that are sure to delight both new and seasoned fans of this dish.

A stack of six round fried green tomato slices sits on a white plate placed on a white marbled surface, each slice showing a golden-brown, crispy crumb coating with bits of pepper and seasoning visible. The slices are thick, with the green tomato visible inside the crunchy breading, and the texture looks crunchy and well-fried. There are some crumbs scattered on the plate around the stack, and in the background, blurred, is a hint of lime and other food items. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Vegetable oil (enough to come up about 1 ½ inches in your skillet)
3 green tomatoes, sliced
1 cup all-purpose flour
1 ½ cups buttermilk
1 egg
6 dashes hot sauce
1 cup regular bread crumbs
½ cup yellow cornmeal
1 teaspoon Lawry’s seasoning salt
½ teaspoon white pepper
½ teaspoon garlic powder

Instructions

Step 1: In a heavy-duty skillet at least 3 inches deep, heat the vegetable oil to 350°F. Use a thermometer for an accurate temperature reading.
Step 2: Prepare a clean plate lined with paper towels to drain the fried tomatoes once cooked.
Step 3: Slice the green tomatoes into ¼-inch thick slices. Lay them on a plate lined with paper towels, then cover with another paper towel and gently blot to remove excess moisture.
Step 4: Set up three shallow dishes for dredging. Use pie plates or similar dishes about 2 inches deep.
Step 5: Place the flour in the first dish.
Step 6: In the second dish, whisk together the buttermilk, egg, and hot sauce.
Step 7: In the third dish, combine the bread crumbs, cornmeal, seasoning salt, garlic powder, and white pepper.
Step 8: Coat each tomato slice evenly in the flour, shaking off excess.
Step 9: Dip the floured tomato slice into the buttermilk mixture, letting excess drip back into the dish.
Step 10: Press the buttermilk-coated slice into the breadcrumb mixture, coating all sides and shaking off any excess.
Step 11: Place the coated slices on a clean plate and repeat the process with the remaining tomato slices.
Step 12: Carefully fry 3 to 4 slices at a time in the hot oil, cooking for about 2 minutes or until golden brown. Avoid overcrowding the skillet and maintain the oil temperature at 350°F.
Step 13: Transfer fried tomatoes to the paper towel-lined plate to absorb excess oil. Sprinkle lightly with kosher salt while still hot, then continue frying the remaining slices.

Tips & Variations

Use a thermometer to maintain consistent oil temperature for the crispiest results.
For a gluten-free version, substitute the all-purpose flour and bread crumbs with gluten-free alternatives.
Add a pinch of cayenne pepper to the breadcrumb mixture for extra heat.
Try serving with a creamy remoulade or ranch dipping sauce for added flavor.

Storage

Store leftover fried green tomatoes in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F for about 10 minutes to restore crispiness. Avoid microwaving as it can make them soggy.

How to Serve

A close-up image shows a woman's hand holding a thin, cross-section slice of a breaded and fried pickle. The outer layer is a golden brown, crispy breading with a slightly grainy texture. Inside, there are two distinct layers: a thicker, translucent light green pickle layer on the bottom and a thinner, pale yellow layer above it, both juicy-looking. The background features more whole fried pickles out of focus on a white marbled surface, with a small white bowl of white dipping sauce nearby, also blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ripe tomatoes instead of green tomatoes?

Ripe tomatoes are softer and more watery, so they may not hold up well when fried. Green tomatoes have the firm texture needed for frying and hold their shape better.

What is the best oil to use for frying?

Vegetable oil, canola oil, or peanut oil are excellent choices because they have a high smoke point and neutral flavor that ensures even frying without burning.