📝 About This Recipe
A quintessential staple of the American South, these fried green tomatoes offer a sophisticated balance of tart, firm fruit and a shatteringly crisp cornmeal crust. This recipe elevates the humble garden harvest into a golden masterpiece, utilizing a buttermilk brine to tenderize the tomato's acidity. Perfect as a summer starter, each bite delivers a nostalgic crunch followed by a burst of savory, garden-fresh flavor.
🥗 Ingredients
The Tomatoes
- 4 large Green Tomatoes (firm, unripened, sliced into 1/2-inch rounds)
- 1 teaspoon Kosher Salt (for drawing out moisture)
The Dredging Station
- 1/2 cup All-purpose Flour
- 1 cup Fine Yellow Cornmeal (provides the classic grit and crunch)
- 1/2 cup Panko Breadcrumbs (for extra lightness)
- 1/2 cup Buttermilk (full fat preferred)
- 1 large Egg (beaten)
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper (adjust for desired heat)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Garlic Powder
For Frying
- 1 cup Vegetable Oil (or peanut oil for a higher smoke point)
- 2 tablespoons Bacon Drippings (optional, for authentic smoky flavor)
Spicy Remoulade Sauce
- 1/2 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 teaspoon Hot Sauce (Louisiana style)
- 1 teaspoon Capers (finely minced)
- 1 tablespoon Fresh Chives (snipped for garnish)
👨🍳 Instructions
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1
Slice the green tomatoes into even 1/2-inch thick rounds. Avoid slicing them too thin, or they will turn mushy when fried.
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2
Place the slices on a wire rack set 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 rest, whisk together the mayonnaise, Dijon, hot sauce, and minced capers in a small bowl to create the remoulade. Cover and refrigerate.
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4
Prepare three shallow bowls for dredging. 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 fully combined.
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6
In the third bowl, combine the cornmeal, panko breadcrumbs, smoked paprika, cayenne, garlic powder, and black pepper. Mix well.
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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
Place the breaded slices back on the wire rack and let them rest for 5 minutes; this helps the crust set so it doesn't fall off in the pan.
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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 or tongs to transfer the tomatoes to a plate lined with paper towels to drain briefly.
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13
Immediately sprinkle with a tiny pinch of salt while still hot to lock in the flavor.
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14
Serve warm with a generous dollop of the chilled remoulade and a sprinkle of fresh chives.
💡 Chef's Tips
Use truly green, rock-hard tomatoes; if they have started to turn pink, they will be too soft and sweet. Don't skip the salt-and-rest phase, as this prevents the 'soggy bottom' effect and ensures a crisp crust. Maintain your oil temperature at 350°F; if it's too low, the tomatoes will absorb oil and become greasy. For a gluten-free version, swap the flour for cornstarch and use gluten-free panko and cornmeal. Always use a cast-iron skillet if possible; it retains heat better for a more even, consistent golden color.
🍽️ Serving Suggestions
Pair with a cold glass of sweet tea or a crisp Pilsner to cut through the richness. Serve alongside a creamy pimento cheese spread for the ultimate Southern appetizer platter. Top with a few pieces of crumbled crispy bacon and a drizzle of hot honey for a modern twist. Use as a base for a 'Southern Benedict' by topping with a poached egg and hollandaise sauce. Serve as a side dish to blackened catfish or shrimp and grits.