Description
Golden and crispy Southern Fried Green Tomatoes with a tender, juicy interior. Perfect as a comforting appetizer, snack, or in a classic BLT sandwich, this Southern staple features a seasoned cornmeal and flour crust, deep-fried to perfection.
Ingredients
Scale
Tomatoes
- 4 medium unripe green tomatoes, sliced 1/2-inch thick
Dredging Station
- 1 cup self-rising flour (or all-purpose flour)
- 1 cup yellow cornmeal
- 1 teaspoon Creole Cajun seasoning (homemade or store-bought)
- 2 large eggs
- 1/2 cup whole buttermilk
- Hot sauce, to taste (Louisiana-style recommended)
Frying
- Peanut oil (or any high smoke-point oil), for frying (about 2 inches deep in skillet)
- Flaky salt, for garnishing (optional)
Instructions
- Prep the tomatoes: Slice the green tomatoes into 1/2-inch thick slices, discarding or eating the top and bottom ends for best texture. Pat the slices dry with paper towels to remove excess moisture.
- Set up the dredging station: In one shallow dish, whisk together the flour, cornmeal, and Creole Cajun seasoning until well combined. In a second shallow dish, whisk the eggs, buttermilk, and hot sauce together thoroughly. Set a baking sheet or large plate aside for the dredged tomatoes.
- Dredge the tomatoes: Dip tomato slices in the egg mixture, coating all sides. Then press each slice firmly into the flour-cornmeal mixture, ensuring a good coating. Shake off excess and place on the prepared baking sheet. Repeat until all tomato slices are coated.
- Rest the tomatoes: Allow the dredged tomato slices to rest while heating the oil. This helps the coating adhere better during frying.
- Fry the tomatoes: Heat peanut oil in a large cast iron skillet over medium heat to about 350-375°F, with oil about 2 inches deep. Fry the tomato slices in batches, cooking each slice until golden and crispy, about 3-4 minutes per batch. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil. Reheat oil to temperature between batches as needed.
- Serve: Sprinkle with flaky salt if desired and serve immediately with favorite dipping sauces such as remoulade, tartar, or comeback sauce, or use in sandwiches or burgers.
Notes
- Read the full blog post and watch the video tutorial before starting for best results.
- To make gluten-free, substitute the flour with a gluten-free baking flour at a 1:1 ratio (e.g., Bob’s Red Mill gluten-free flour).
- Use a thermometer to monitor oil temperature for perfect frying and avoid greasy results.
- Patting tomatoes dry before dredging improves crispiness and prevents sogginess.
- Use a cast iron skillet for even heat retention and consistent frying temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 100 mg
