Save it
Crunchy rounds of pure deliciousness, fried green tomatoes turn ordinary unripe tomatoes into an irresistible snack that sits right between homestyle cooking and gourmet cuisine. The real beauty comes from that amazing contrast of crunchy cornmeal outside and soft, slightly sour tomato inside that makes every mouthful truly memorable.
I can't forget the time I first cooked these for our Sunday family meal - even my doubtful teens ended up arguing over who'd get the final piece. They're now something we make often, particularly in summer when our backyard plants give us tons of green tomatoes to use.
Key Ingredients
- Garden-fresh green tomatoes: Go for solid, weighty ones without marks. The larger ones (roughly tennis ball size) make ideal slices.
- Buttermilk: Authentic buttermilk, not just milk with vinegar added, brings that wonderful tang and softens the tomatoes.
- Stone-ground cornmeal: The rougher texture delivers that distinctive crunch you won't find with standard cornmeal.
- Peanut oil: Any cooking oil works fine, but peanut oil handles high heat better and adds a faint nutty flavor I really like.
- Kosher salt: Those bigger salt bits stick better to the coating and season more evenly.
Save it
Simple Instructions
- Getting Ready (15 minutes):
- Wash your green tomatoes in cool water and dry them fully with paper towels. With a sharp jagged knife, slice tomatoes into 1/3-inch pieces - thinner slices break apart, thicker ones stay raw inside. Put the slices on paper towels, sprinkle salt on both sides, and let them sit 10 minutes to pull out extra moisture.
- Creating Your Coating Area (10 minutes):
- Line up three flat dishes side by side. Mix 1 cup regular flour with 1 teaspoon garlic powder in the first dish. In dish two, beat 2 eggs with 1 cup buttermilk until smooth. For dish three, blend 1 cup cornmeal, 1/2 cup flour, 1 teaspoon each salt and black pepper, and 1/2 teaspoon paprika.
- Coating Method (20 minutes):
- Dry tomato slices again after their salt rest. Roll each slice first in the flour mix, shaking off extra. Dunk in egg mix, letting drops fall off. Push firmly into cornmeal mix, covering all sides evenly. Place coated slices on a wire rack and wait 10 minutes so coating sticks better.
- Cooking Time (25-30 minutes):
- Warm oil in a cast-iron pan until it hits 375°F - check by dropping in some breading, it should bubble right away. Carefully add 3-4 slices to the hot oil, leaving plenty of space. Cook 2-3 minutes until golden on the bottom. Flip once using a metal spatula with holes and cook another 2 minutes. Move to a plate lined with paper towels, add a bit of sea salt while still hot.
Back when I was little, my grandma would always plant extra tomato vines just to have green tomatoes on hand. She told me the trick was picking them when they're full size but still hard and bright green - that's when they taste just right for frying.
Save it
Tasty Companions
Crispy fried green tomatoes need the right partners on your plate. I love adding a spoonful of zesty remoulade sauce - its creamy, spicy flavors go wonderfully with the crunchy coating. For something different, try them with garlic aioli or even a fresh herb ranch for dipping.
Custom Touches
Feel free to play around with different spices in your coating. I've found that adding a little cayenne brings a mild heat that lots of folks enjoy. Sometimes I'll throw in some finely grated Parmesan with the cornmeal mix, creating another level of savory goodness that tastes amazing.
Country Classic Updated
While keeping the traditional approach, I've found that mixing fresh herbs like chopped basil or thyme into the breading adds a lovely fragrant quality to the dish. It's a tiny tweak that makes these fried green tomatoes your own creation while still honoring their beloved Southern roots.
Save it
Keeping Leftovers
If you happen to have extras (which hardly ever happens at my house), store them flat in a sealed container. They'll stay good in the fridge for up to two days. To warm them up, set them on a wire rack in a 375°F oven for about 5-7 minutes until they're hot and crispy again.
I've cooked these countless times through the years, and I still get thrilled when I cut into that first perfectly fried tomato each season. There's something wonderful about changing a simple green tomato into something so incredibly tasty. Whether it's your first try or your hundredth, each batch gives you a chance to make something truly special.
Common Questions
- → What's the trick to selecting green tomatoes?
- Look for unripe, firm tomatoes of medium to large size without marks. They shouldn't give when you softly press them.
- → Can I prepare these before guests arrive?
- They taste best right after cooking. If needed, you can keep them warm at 200°F in your oven for up to half an hour.
- → Which cooking oil should I use?
- Canola oil, vegetable oil, or peanut oil work great - any neutral-tasting oil that doesn't smoke at high temperatures will do.
- → What goes well alongside green tomatoes?
- They're tasty with remoulade, ranch, or even by themselves. Offer them as an appetizer or side.
- → Why aren't my tomatoes crunchy enough?
- Check that your oil reaches 375°F and don't cook too many at once. After frying, let them rest on paper towels to soak up extra oil.