📝 About This Recipe
A quintessential staple of Southern hospitality, these Fried Green Tomatoes offer a masterclass in textural contrast: a shatteringly crisp cornmeal crust giving way to a warm, tangy, and succulent center. This recipe celebrates the firm, unripened tomatoes of late summer, elevated by a seasoned buttermilk soak that ensures every bite is infused with flavor. Served with a chilled, piquant remoulade, it is a soul-warming indulgence that captures the heart of comfort food storytelling.
🥗 Ingredients
The Tomatoes
- 4 large Green Tomatoes (firm and unripened, sliced into 1/2-inch thick rounds)
- 1 teaspoon Kosher Salt (for sweating the tomatoes)
The Wet Bath
- 1 cup Buttermilk (full fat preferred)
- 1 large Egg (beaten)
- 1 tablespoon Hot Sauce (such as Tabasco or Crystal)
The Breading Station
- 1/2 cup All-purpose Flour (for the initial dredge)
- 1 cup Yellow Cornmeal (fine or medium grind)
- 1/2 cup Panko Breadcrumbs (for extra crunch)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Cayenne Pepper (optional for heat)
Frying & Sauce
- 1 cup Vegetable Oil (or enough for shallow frying)
- 2 tablespoons Bacon Drippings (optional for traditional flavor)
- 1/2 cup Mayonnaise (for the sauce)
- 1 teaspoon Cajun Seasoning (for the sauce)
- 1 tablespoon 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 wire rack set over a baking sheet. Sprinkle both sides lightly with salt and let them sit for 10 minutes to draw out excess moisture.
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3
While the tomatoes sweat, prepare the remoulade by whisking the mayonnaise, Cajun seasoning, and lemon juice in a small bowl. Refrigerate until serving.
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4
Set up your dredging station with three shallow bowls. In the first, place the all-purpose flour.
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5
In the second bowl, whisk together the buttermilk, beaten egg, and hot sauce until well combined.
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6
In the third bowl, mix the cornmeal, panko breadcrumbs, smoked paprika, garlic powder, black pepper, and cayenne.
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7
Pat the tomato slices dry with paper towels to ensure the coating adheres properly.
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8
Dredge a tomato slice in the flour, shaking off the excess. Dip it into the buttermilk mixture, then press firmly into the cornmeal mixture until fully coated.
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9
Repeat for all slices and place them back on the wire rack. Let the breaded tomatoes rest for 5 minutes; this helps the crust set.
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10
In a large cast-iron skillet, heat the vegetable 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, being careful not to crowd the pan. Fry for 2-3 minutes per side until the crust is a deep golden brown.
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12
Use a slotted spoon to transfer the tomatoes to a plate lined with paper towels to drain. Sprinkle with a tiny pinch of salt immediately.
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13
Serve warm with a generous dollop of the chilled remoulade sauce.
💡 Chef's Tips
Use truly green, firm tomatoes; if they have started to turn pink, they will be too mushy when fried. Don't skip the 'sweating' process with salt, as this prevents the crust from becoming soggy from the inside out. For the ultimate flavor, use a cast-iron skillet which retains heat better and provides a more even golden crust. If the breading isn't sticking, ensure you are patting the tomatoes very dry before the flour dredge. Keep finished batches warm in a 200°F oven on a wire rack while you fry the remaining slices.
🍽️ 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 as a topping for a 'Southern Style' burger with pimento cheese. Layer them into a BLT sandwich (making it a GBLT) for an incredible flavor upgrade. Serve atop a bed of fresh arugula with a drizzle of balsamic reduction for a modern appetizer.