Classic Southern-Style Fried Green Tomatoes
Welcome to a taste of Southern comfort with our Fried Green Tomatoes recipe! This dish combines crispy, golden cornmeal crust with the tangy, firm freshness of green tomatoes, making it a standout side or appetizer.
Share
Ingredients for Classic Southern-Style Fried Green Tomatoes
Green tomatoes are the star of this dish, offering a firm texture and slightly tart flavor, perfect for frying. All-purpose flour is used for the initial dredging, helping the buttermilk adhere to the tomatoes. The buttermilk adds a tangy richness and helps the cornmeal coating stick. A flavorful crust is created with cornmeal, adding crunchiness. Salt enhances flavor, while black pepper, paprika, and cayenne pepper add warmth and depth. Finally, vegetable oil is essential for frying, providing a neutral flavor that lets the tomatoes shine.
Classic Southern-Style Fried Green Tomatoes Tips & Tricks
- Use a thermometer to ensure oil is around 350°F for optimal frying.
- For an extra-crispy crust, double-dip in buttermilk and cornmeal mixture.
- If you don't have buttermilk, mix regular milk with a tablespoon of lemon juice or vinegar as a substitute.
Serving Ideas for Classic Southern-Style Fried Green Tomatoes
Pair these fried green tomatoes with a remoulade or spicy aioli for dipping. They also make a great addition to a Southern-style brunch alongside shrimp and grits, or as a unique topping on a BLT sandwich.
Frequently Asked Questions
- Can I use ripe tomatoes?
- While you can, ripe tomatoes are softer and may not hold up as well when fried. The firm texture of green tomatoes works best.
- What if I don't have cornmeal?
- You can use breadcrumbs as a substitute, but the texture will be less crunchy than with cornmeal.
Classic Southern-Style Fried Green Tomatoes Recipe Walkthrough
Start by slicing your green tomatoes into 1/4-inch thick rounds. Keep the slices even to ensure they cook uniformly. Next, set up a breading station with three shallow dishes: one with all-purpose flour, another with buttermilk, and the third with a mixture of cornmeal, salt, black pepper, paprika, and cayenne pepper.
Now, dredge each tomato slice in the flour, making sure it's well coated. Shake off any excess before dipping it into the buttermilk. Let the buttermilk coat the tomato completely, then move it to the cornmeal mixture. Press the seasoned cornmeal onto the tomato slices gently to ensure a good coating.
Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. To check if the oil is ready, drop a bit of the cornmeal mixture into the oil; if it sizzles, you're good to go. Carefully add the coated tomato slices to the hot oil in batches, avoiding overcrowding the pan. Fry them until golden brown on each side, about 2-3 minutes per side.
Once fried, transfer the tomatoes to a paper towel-lined plate to drain any excess oil. Serve them immediately while they're hot and enjoy that perfect crunch!
Why This Classic Southern-Style Fried Green Tomatoes Works
- Perfect balance of crunchy texture and tangy flavor.
- Quick and simple to prepare with easy-to-find ingredients.
- Brings a taste of the South to your kitchen, no matter where you are.
- Great for using up those garden-fresh green tomatoes.
Ingredients
- 4 large green tomatoes
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Vegetable oil for frying
Step-by-step Instructions
- 1. Slice the green tomatoes into 1/4-inch thick rounds.
- 2. Set up a breading station with three shallow dishes: one with flour, one with buttermilk, and one with a mixture of cornmeal, salt, black pepper, paprika, and cayenne pepper.
- 3. Dredge each tomato slice in flour, then dip in buttermilk, and finally coat with the seasoned cornmeal mixture, pressing gently to adhere.
- 4. In a large skillet, heat about 1/2 inch of vegetable oil over medium heat until hot.
- 5. Add the coated tomato slices in batches, frying until golden brown on each side, about 2-3 minutes per side.
- 6. Remove the fried tomatoes and drain on a paper towel-lined plate.
- 7. Serve immediately while hot.