Southern Style Fried Green Tomatoes are a classic dish with a crispy coating and a tangy, juicy center. Perfect for a summer treat or a year-round appetizer, this recipe brings the taste of the South right to your kitchen.
Green tomatoes are the star of this dish, offering a firm texture and a tart flavor that stands up well to frying. All-purpose flour and cornmeal create a crispy, flavorful crust. The combination of buttermilk and eggs helps the coating stick to the tomatoes while adding richness. Salt, black pepper, and a hint of cayenne pepper provide just the right amount of seasoning and a little kick. Finally, the vegetable oil is used for frying, creating that essential golden brown finish.
Fried green tomatoes are delicious on their own, but they shine even more when served with a tangy remoulade or a spicy aioli. Pair them with a fresh summer salad for a light meal, or alongside grilled chicken or fish for a heartier option. They also make a fantastic addition to a Southern-style brunch spread.
Start by slicing your green tomatoes into 1/4-inch thick slices. You want them thick enough to hold up during frying but not so thick that they won't cook through.
In a shallow dish, mix together the flour, cornmeal, salt, black pepper, and cayenne pepper. This is your dry coating mixture, and it’s where the magic crispy coating begins.
In a separate bowl, whisk the buttermilk and eggs until well combined. This wet mixture will help the dry coating stick to your tomato slices.
Dip each tomato slice into the buttermilk mixture, ensuring it's fully coated, then dredge it in the flour mixture. Make sure each slice is evenly covered with the dry mixture for the best crunch.
Heat vegetable oil in a large skillet over medium heat until it shimmers. You want enough oil to cover the bottom of the skillet, but not so much that it overflows when you add the tomatoes.
Fry the tomato slices in batches, careful not to overcrowd the skillet. Cook each slice for about 3-4 minutes per side, until they’re a lovely golden brown. Transfer them to a plate lined with paper towels to drain excess oil.
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