Fried Green Tomatoes

5 from 1 vote

Southern-style fried green tomatoes are a delicious down-home dish. A perfectly seasoned crunchy crust coats each tangy tender slice.

Prep Time15

Fry time (per batch)2

Total Time17

Course: lunch, Side Dish

Cuisine: American

Servings: slices (depending on the size of your tomatoes)

Calories: 112kcal

Author: Jennifer Fishkind

Ingredients

3 Green tomatoes sliced
Vegetable oil for frying you will need enough oil to come up about 1½ inches in your skillet
1 cup all-purpose flour
1½ 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
kosher salt for garnish after frying

Instructions

In a heavy-duty skillet that is at least 3 inches deep, heat your oil to 350°F. It is best to use a thermometer so that you have an accurate reading of your oil temperature. *If you have an electric fryer, that will work great also.*
Vegetable oil for frying
Prepare a clean plate with paper towels to place tomatoes on once fried and set aside.
3 Green tomatoes
Slice your tomatoes into ¼ inch thick slices and lay them on a plate lined with paper towels. Once all of your tomatoes are sliced, place another paper towel on top of them and blot away as much excess moisture as possible.
Set up your dredging station by setting out 3 shallow dishes (about 2 inches deep). Pie plates work great for this.
In the first dish, place your flour.
1 cup all-purpose flour
In the second dish, place your buttermilk, eggs and hot sauce. Whisk them together.
1½ cups buttermilk, 1 egg, 6 dashes hot sauce
In the third dish, place the bread crumbs, cornmeal, seasoning salt, garlic powder and pepper. Mix them together until they are evenly combined.
1 cup regular bread crumbs, ½ cup yellow cornmeal, 1 teaspoon Lawry’s seasoning salt, ½ teaspoon garlic powder, ½ teaspoon white pepper
You will start dredging your green tomato slices by first evenly coating them in the flour. You will want to carefully shake off any excess flour back into the dish.
Next, dip your flour-coated green tomato into the buttermilk mixture again, allowing any excess buttermilk to drip off back into the dish.
Finally, you will place your buttermilk-coated green tomato into the last dish with the breadcrumb mixture. Make sure all sides are evenly coated, and any excess mixture is gently shaken off back into the dish.
Gently place your coated green tomato slice onto a clean plate and repeat this process until all of your green tomatoes are ready to be fried.
Carefully place 3-4 tomatoes into the hot oil and allow them to fry for 2 minutes or until a beautiful golden brown. Make sure to not overcrowd your skillet and keep an eye on your oil temperature. You want to make sure your oil stays at 350°F.
Remove the fried green tomatoes and place them onto the prepared plate to absorb excess oil. Repeat this process until all the green tomatoes are fried. At this point, you can sprinkle a small pinch of kosher salt onto the hot fried tomatoes.
kosher salt

Notes

Storage:

To Store: Let them cool completely to avoid sogginess. Refrigerate in a single layer on a paper towel-lined plate, covered, for up to 2-3 days.

To Freeze: Freeze in a single layer, then transfer to a freezer bag for up to 2-3 months. Reheat frozen tomatoes at 400°F for 15-20 minutes until crispy.

To Reheat: These are best served immediately, but if you have some leftovers, bake at 375°F for 10-15 minutes or air fry at 350°F for 5-7 minutes

Nutrition