📝 About This Recipe
A quintessential staple of Southern hospitality, these Fried Green Tomatoes offer a masterclass in contrasting textures and flavors. Each slice features a firm, tart green tomato encased in a golden, shatteringly crisp cornmeal crust that sings with a hint of smoky cayenne. Perfect as a summer appetizer or a soulful side dish, they represent the beauty of simple ingredients transformed through time-honored technique.
🥗 Ingredients
The Tomatoes
- 4 large Green Tomatoes (firm and unripened, sliced into 1/2-inch thick rounds)
- 1 teaspoon Kosher Salt (for drawing out excess moisture)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Dredge & Batter
- 1/2 cup All-purpose Flour (for the initial dusting)
- 1/2 cup Buttermilk (full fat preferred)
- 1 large Egg (beaten)
- 1 cup Yellow Cornmeal (fine or medium grind)
- 1/2 cup Panko Breadcrumbs (for extra crunch)
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1/2 teaspoon Garlic Powder
Frying & Sauce
- 1 cup Vegetable Oil (or enough to fill pan 1/2 inch deep; peanut oil also works well)
- 1/2 cup Mayonnaise (for the remoulade)
- 1 tablespoon Hot Sauce (Louisiana style)
- 1 tablespoon Capers (finely minced)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Slice the green tomatoes into even 1/2-inch rounds. Discard the ends.
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2
Place the tomato slices on a baking sheet lined with paper towels. Sprinkle both sides with salt and let sit for 10 minutes to draw out moisture; pat dry thoroughly before dredging.
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3
Prepare your breading station with three shallow bowls. In the first bowl, place the all-purpose flour.
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4
In the second bowl, whisk together the buttermilk and the egg until fully combined.
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5
In the third bowl, mix the cornmeal, panko breadcrumbs, smoked paprika, cayenne, garlic powder, and black pepper.
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6
In a small separate bowl, whisk together the mayonnaise, hot sauce, minced capers, and parsley to create the remoulade. Set aside in the fridge.
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7
Heat the vegetable oil in a large heavy-bottomed skillet (cast iron is best) over medium-high heat until it reaches 350°F (175°C).
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8
Working with one slice at a time, dredge the tomato in flour, shaking off the excess.
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9
Dip the floured tomato into the buttermilk mixture, ensuring it is completely coated.
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10
Press the tomato firmly into the cornmeal mixture on both sides to create a thick, even crust.
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11
Carefully place 3-4 slices into the hot oil. Do not overcrowd the pan, as this will lower the oil temperature and lead to greasiness.
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12
Fry for 2-3 minutes per side until the crust is a deep golden brown and the tomato has softened slightly.
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13
Use a slotted spoon or tongs to transfer the fried tomatoes to a wire cooling rack set over a baking sheet. This keeps the bottoms from getting soggy.
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14
Immediately sprinkle with a tiny pinch of flaky sea salt while still hot.
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15
Serve warm with a generous dollop of the prepared remoulade sauce.
💡 Chef's Tips
Always use truly 'green' tomatoes; they should be hard to the touch. If they have started to turn pink, they will become too mushy when fried. Patting the tomatoes dry after salting is the secret to getting the breading to stick without sliding off. Maintain your oil temperature between 340°F and 360°F; too low and they soak up oil, too high and the crust burns before the tomato cooks. For a gluten-free version, substitute the flour and panko with a 1-to-1 gluten-free flour blend and gluten-free breadcrumbs. If you don't have buttermilk, add a teaspoon of lemon juice to regular milk and let it sit for 5 minutes.
🍽️ 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 dip for a true Southern appetizer platter. Layer them into a BLT sandwich (a 'BGLT') for an incredible textural upgrade. Serve as a base for Eggs Benedict during a weekend brunch. Top with a spoonful of crab salad or sautéed shrimp for a more elegant presentation.