Southern Fried Green Tomatoes

About This Recipe

Fried green tomatoes make use of unripe, firm tomatoes that hold their shape well when sliced and fried, their tartness a pleasant contrast to the crunchy, well-seasoned cornmeal crust that coats each slice. The tomatoes are dredged in flour, dipped in buttermilk, then coated in a seasoned cornmeal mixture, a three-step breading process that ensures the crust adheres firmly and fries up properly crisp. Fried in a shallow layer of hot oil until deeply golden on both sides, they're traditionally served with a simple remoulade or ranch-style dipping sauce, best eaten immediately while the crust is still crackling.

Ingredients

Serves 4

• 4green (unripe) tomatoes(sliced 1/2 inch thick)
• 1 tspsalt(for tomatoes)
• 1 cupall-purpose flour
• 1 cupbuttermilk
• 1 cupcornmeal
• 1 tspgarlic powder
• 1 tsppaprika
• 1/2 tspblack pepper
• 1 cupvegetable oil(for frying)
• 1/2 cupmayonnaise(for dipping sauce)
• 1 tbsphot sauce(for dipping sauce)
• 1 tsplemon juice(for dipping sauce)

Instructions

1. 1

   Salt the tomatoes

   Lay the sliced tomatoes on paper towels, sprinkle with salt, and let sit 15 minutes to draw out excess moisture; pat dry.

2. 2

   Set up the breading station

   Place flour, buttermilk and seasoned cornmeal (mixed with garlic powder, paprika and black pepper) in three separate shallow dishes.

3. 3

   Bread the tomatoes

   Dredge each tomato slice in flour, dip in buttermilk, then coat thoroughly in the cornmeal mixture.

   Pat the tomatoes dry after salting and before breading — excess moisture prevents the cornmeal crust from adhering properly.

4. 4

   Fry

   Heat oil in a skillet and fry the tomato slices in batches, 3-4 minutes per side, until deeply golden and crisp.

5. 5

   Drain

   Drain on a wire rack or paper towels.

6. 6

   Make the dipping sauce

   Whisk mayonnaise, hot sauce and lemon juice together.

7. 7

   Serve

   Serve the fried tomatoes hot with the dipping sauce.

Variations

• •

  Some versions add a bit of cayenne to the cornmeal for extra heat.

• •

  A version dipped in an egg wash instead of buttermilk is common in some households.

• •

  Serving atop a salad with shrimp or crab is a more modern, elevated presentation.

Storage

Best eaten immediately after frying; they lose their crispness quickly and don't reheat particularly well, so fry only what you plan to eat right away.

Frequently Asked Questions