Description
You’ll love this Fried Green Tomatoes recipe that’s golden and crispy on the outside yet juicy and tender on the inside. These tomatoes can be served up as a comforting appetizer, snack, or swapped in a classic BLT sandwich. A cozy staple of the South.
Ingredients
Scale
Tomatoes
- 4 medium unripe green tomatoes, sliced 1/2-inch thick
Dredging Mixture
- 1 cup self-rising flour (or all-purpose flour)
- 1 cup yellow cornmeal
- 1 teaspoon Creole Cajun Seasoning (homemade or store-bought)
Wet Ingredients
- 2 large eggs
- 1/2 cup whole buttermilk
- Hot sauce, to taste (Louisiana-style recommended)
For Frying and Serving
- Peanut oil (or any high smoke-point oil), for frying (about 2 inches deep for skillet)
- Flaky salt, for garnishing (optional)
Instructions
- Prep the tomatoes: Cut the tomatoes into 1/2-inch thick slices, discarding or eating the top and bottom parts. Pat the slices dry with a paper towel 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, combine the eggs, buttermilk, and hot sauce; whisk thoroughly. Prepare a baking sheet or large plate for the dredged tomatoes.
- Dredge the tomatoes: Working in batches, dip each tomato slice into the egg mixture, coating all surfaces. Then firmly press the slice into the flour-cornmeal mixture ensuring a good coating. Shake off any excess and place the coated slices on the prepared baking sheet. Repeat with remaining slices.
- Rest the tomatoes: Let the dredged tomato slices rest briefly at room temperature while heating the oil.
- Fry the tomatoes: Heat peanut oil in a large cast iron skillet over medium heat to about 350-375°F, filling it about 2 inches deep. Working in batches, carefully place tomato slices into the hot oil. Fry until golden brown and crispy, about 3-4 minutes. Transfer cooked slices to a paper towel-lined plate to drain. Reheat oil to temperature between batches as needed.
- Serve: Sprinkle flaky salt over the fried green tomatoes if desired and serve immediately. Pair with your favorite dipping sauce like remoulade, tartar, or comeback sauce, or use in sandwiches and burgers as preferred.
Notes
- For best results, read the full blog post and watch the video tutorial before starting.
- To make gluten-free, substitute the flour with a gluten-free baking flour at a 1:1 ratio, such as Bob’s Red Mill gluten-free flour.
- Use a thermometer for precise oil temperature to ensure crispy texture.
- Adjust hot sauce amount in the egg mixture according to your preferred spice level.
- Peanut oil is recommended for frying due to its high smoke point, but other high smoke-point oils like vegetable or canola oil can be used.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 75 mg
