Take a big juicy bite out of Fried Green Tomatoes, a delectable dish that is synonymous with the South—a crispy, golden delight that’s impossibly easy to make and just waiting to be your next favorite treat.
Prep Time: 15 minutes
Cook Time: 15 minutes
Yields: 4 servings
Sometimes, I just need that satisfying crunch of Fried Green Tomatoes. It’s a Southern goodie that’s wriggled its way into the hearts of people everywhere. Picture front and center the slight zing of green tomatoes. Sure, they’re not quite ripe, but when prepared this way, they’re to die for. And that addicting coated shell, pan-fried until it’s perfectly crispy? Served as an appetizer or sneak-in snack, it’s everything.
So, think about the cozy-in-your-mouth taste of breaded and fried zucchini, my Charleston-inspired Grits Fritters, or the all-star crispy onion rings. These Fried Green Tomatoes are playing the same game, but they’ve got their own sassy spin. Get ready to channel your inner Southern Belle or just make some fresh memories with this recipe that straddles the line between good old comfort food and gotta-tell-your-friends southern cuisine.
Ingredients
Ready to enjoy some Southern cuisine? Here’s what you’ll need…
- 4 large green tomatoes
- 2 eggs
- ½ cup buttermilk
- 1 cup flour
- 1 cup breadcrumbs
- ¼ cup cornstarch
- ½ tsp salt
- 3 cups vegetable oil
Instructions
- Slice the tomatoes ½-inch thick.
- Gather three bowls. In one bowl whisk the buttermilk and eggs together. In another, add the flour. In the third, mix the breadcrumbs, cornstarch, and salt.
- Take each slice of tomato and gently dip it into the flour, then the egg mix. Repeat this process once more, then dip the tomato into the breadcrumb mix.
- Heat the oil in a heavy-based pot to 375°F. Gently add the crumbed tomato into the oil and fry on each side until golden brown. Place onto a paper towel or a metal rack to drain.
Tips & Tricks
- Choose firm, unripe green tomatoes.
- Don’t skip that second round of dunking. This ensures a thicker, crunchier crust.
- Heat the oil to 375°F to crisp the crust without overcooking the tomatoes.
- Give each tomato slice ample room in the pot so they cook evenly and don’t stick together.
- Drain well after frying to maintain the coating’s crispness.
Serving Suggestions
Fried Green Tomatoes can be served up as a delightful appetizer, topped with a dollop of cooling ranch dressing or a zesty remoulade. Try teaming them with a spicy BBQ pulled pork sandwich or, for a Southern spin on the classic BLT, add them into the mix to create a deliciously unique sandwich.
FAQs
You can use red tomatoes but they won’t have the same zingy flavor or sturdy structure.
A couple of reasons: You might not have your oil hot enough when you’re frying them. Alternatively, maybe you’re going heavy on the slicing. Shoot for around 1/2-inch pieces and keep your oil temperature nice and steady.
You can swap it up with a simple combo of milk and lemon juice or vinegar.
100%. Trade in the normal flour for a gluten-free variety. As for the coating, sub in gluten-free breadcrumbs. Crushed up rice cakes work great.
Variations
- Add a dash (or two, if you can handle it) of paprika or cayenne pepper to the breadcrumb mix for that added spice.
- To crank up the crisp, bake the breadcrumb-coated slices on a wire rack at 400°F until golden brown.
- Head to the South via Italy by layering atop the tomatoes fresh mozzarella and basil.
- Grate some Parmesan over your breadcrumb mix for a cheesy thrill.
How to Prep and Store Your Fried Green Tomatoes
While these FGTs (that’s what I call them sometimes) are sublime when fresh, you can prep them ahead of time too. Just slice them, coat them, and stick them in the fridge for a few hours until you’re ready to serve. Any leftovers can be stored in an airtight container in the firdge for up to three days. To make them as crispy as possible, warm them up on a baking sheet at 375°F in the oven. 5 minutes should be enough. And avoid the microwave… unless you WANT soggy tomatoes!
Fried Green Tomatoes
Ingredients
Instructions
- Slice the tomatoes ½-inch thick.
- Gather three bowls. In one bowl whisk the buttermilk and eggs together. In another, add the flour. In the third bowl, mix the breadcrumbs, cornstarch, and salt.
- Take each slice of tomato and gently dip it into the flour, then the egg mix. Repeat this process once more, then dip the tomato into the breadcrumb mix.
- Heat the oil to 375°F in a heavy-based pot. Gently add the crumbed tomato into the oil and fry on each side until golden brown. Place onto paper towel or a metal rack to drain.
Notes
- Heat the oil to 375°F to crisp the crust without overcooking the tomatoes.
- Give each tomato slice ample room in the pot so they cook evenly and don’t stick together.
- Drain well after frying to maintain the coating’s crispness.
Nutrition
