📝 About This Recipe
A quintessential staple of the American South, these fried green tomatoes offer a perfect harmony of tart, firm fruit and a shatteringly crisp, golden-brown cornmeal crust. This recipe captures the nostalgia of a summer afternoon, using green (unripened) tomatoes that hold their structure beautifully against the heat of the deep fryer. Served with a creamy, spicy remoulade, they are an addictive blend of textures and bold, tangy flavors.
🥗 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 cup Yellow Cornmeal (fine or medium ground for crunch)
- 1/2 cup Panko Breadcrumbs (for extra lightness and texture)
- 1/2 cup Buttermilk (full fat preferred)
- 1 large Egg (beaten)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Cayenne Pepper (optional for a hint of heat)
Frying & Sauce
- 1 quart Vegetable Oil (for deep frying; peanut oil also works well)
- 1/2 cup Mayonnaise (for the sauce)
- 1 tablespoon Dijon Mustard
- 1 teaspoon Hot Sauce (Louisiana style)
- 1 tablespoon Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
Slice your green tomatoes into uniform 1/2-inch thick rounds. Discard the ends.
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2
Place the slices on a wire rack over a baking sheet. Sprinkle both sides with kosher salt and let them sit for 10-15 minutes to draw out excess moisture.
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3
While the tomatoes sweat, prepare your three-station dredging line. In the first shallow bowl, place the all-purpose flour.
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4
In the second bowl, whisk together the buttermilk and the beaten egg until fully combined.
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5
In the third bowl, mix the cornmeal, panko breadcrumbs, smoked paprika, garlic powder, black pepper, and cayenne.
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6
Pat the tomato slices dry with paper towels to ensure the flour adheres properly.
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7
In a heavy-bottomed cast iron skillet or deep fryer, heat 1-2 inches of oil to 350°F (175°C). Use a thermometer to ensure accuracy.
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8
Dredge a tomato slice in the flour, shaking off the excess. Dip it into the buttermilk mixture, then coat thoroughly in the cornmeal-panko mix, pressing gently to adhere.
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9
Carefully place 3-4 slices into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasiness.
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10
Fry for 2-3 minutes per side until the coating is a deep golden brown and the tomato is tender but not mushy.
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11
Use a slotted spoon to remove the tomatoes and place them on a paper towel-lined plate or a clean wire rack to drain.
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12
Immediately sprinkle with a tiny pinch of salt while still hot.
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13
Whisk together the mayonnaise, mustard, and hot sauce in a small bowl to create the remoulade.
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14
Serve the tomatoes immediately while hot and crispy, garnished with fresh chives and the sauce on the side.
💡 Chef's Tips
Always use truly green tomatoes; if they have started to turn pink, they will be too soft and watery for frying. Maintaining an oil temperature of 350°F is crucial—too hot and they burn, too cool and they become oil-logged. For the crunchiest results, use a combination of cornmeal and panko rather than just one or the other. Don't skip the 'sweating' step with salt, as this prevents the crust from steaming off the tomato during frying. If you don't have buttermilk, you can make a quick substitute by adding 1/2 tablespoon of lemon juice to 1/2 cup of regular milk.
🍽️ Serving Suggestions
Pair with a chilled glass of sweet tea or a crisp pilsner to cut through the richness. Serve as a side dish to shrimp and grits for a complete Lowcountry feast. Use them as a high-end topping for a classic BLT sandwich (the 'BGLT'). Arrange them on a platter with a dollop of goat cheese and a drizzle of balsamic glaze. Serve alongside a fresh arugula salad with a lemon vinaigrette.