📝 About This Recipe
A quintessential staple of Southern hospitality, these fried green tomatoes offer a perfect harmony of tart, unripe fruit and a golden, cornmeal-crusted crunch. This recipe celebrates the soul of the Lowcountry, using a buttermilk soak to tenderize the tomatoes and a hint of spice to awaken the palate. Whether served on a breezy porch or at a formal dinner, these crisp slices are a nostalgic journey into the heart of American comfort food.
🥗 Ingredients
The Tomatoes
- 4 large Green Tomatoes (firm, unripened, sliced into 1/2-inch rounds)
- 1 teaspoon Kosher Salt (for sweating the tomatoes)
The Dredge & Batter
- 1/2 cup All-purpose Flour (for the initial coating)
- 1/2 cup Buttermilk (full fat preferred)
- 1 large Egg (beaten)
- 1 cup Yellow Cornmeal (stone-ground provides the best texture)
- 1/2 cup Panko Breadcrumbs (for extra crispness)
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Garlic Powder
Frying & Garnish
- 1 cup Vegetable Oil or Peanut Oil (for shallow frying)
- 2 tablespoons Bacon Drippings (optional, for authentic smoky flavor)
- 1 tablespoon Fresh Chives (finely chopped for garnish)
Spicy Remoulade Sauce
- 1/2 cup Mayonnaise (Duke's brand is traditional)
- 1 teaspoon Hot Sauce (Louisiana style)
- 1 tablespoon Whole Grain Mustard
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Slice the green tomatoes into even rounds, approximately 1/2-inch thick. Discard the ends.
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2
Place the slices on a layer of paper towels and sprinkle lightly with kosher salt. Let them sit for 10 minutes to draw out excess moisture; this ensures a crispy crust that doesn't slide off.
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3
While the tomatoes rest, whisk together the mayonnaise, hot sauce, mustard, and lemon juice in a small bowl to create the remoulade. Chill until serving.
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4
Prepare your dredging station with three shallow bowls. In the first bowl, place the all-purpose flour.
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5
In the second bowl, whisk together the buttermilk and the egg until well combined.
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6
In the third bowl, mix the cornmeal, panko, smoked paprika, cayenne, garlic powder, and black pepper.
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7
Pat the tomato slices dry with a fresh paper towel to remove the released moisture and excess salt.
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8
Dredge each slice in the flour, shaking off the excess. Dip into the buttermilk mixture, then press firmly into the cornmeal mixture to ensure an even, thick coating.
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9
Place the coated slices on a wire rack and let them rest for 5 minutes. This 'setting' time helps the breading adhere during frying.
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10
In a large cast-iron skillet, heat the oil and bacon drippings over medium-high heat until it reaches 350°F (175°C).
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11
Carefully place 3-4 slices in the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy tomatoes.
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12
Fry for 2-3 minutes per side until the crust is a deep golden brown and the tomato is tender but not mushy.
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13
Remove the slices and drain on a wire rack set over a baking sheet (rather than paper towels) to maintain maximum crunch.
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14
Sprinkle with a tiny pinch of salt immediately while hot. Serve warm with a dollop of remoulade and a sprinkle of fresh chives.
💡 Chef's Tips
Choose tomatoes that are rock-hard and bright green; any hint of softening or pink means they will turn mushy when fried. Always use a cast-iron skillet if available, as it retains heat better for a consistent, even golden crust. Do not skip the 'sweating' process with salt; removing that initial moisture is the secret to a coating that doesn't peel away. If you want a thicker crust, you can do a double-dip: flour, buttermilk, flour, buttermilk, then cornmeal. To keep batches warm while finishing the rest, place them in a 200°F oven on a wire rack.
🍽️ Serving Suggestions
Pair with a cold glass of sweetened iced tea or a crisp pilsner to cut through the richness. Serve as a topping for a classic Benedict with poached eggs and hollandaise sauce. Layer them into a BLT sandwich (making it a GBLT) for an incredible textural upgrade. Accompany with a side of creamy cheese grits and spicy collard greens for a full Southern feast. Serve as an appetizer alongside chilled shrimp cocktail or crab cakes.