Description
You’ll love this Fried Green Tomatoes recipe that’s golden and crispy on the outside yet juicy and tender on the inside. These tomatoes can be served up as a comforting appetizer, snack, or swapped in a classic BLT sandwich. A cozy staple of Southern cuisine perfect for an easy, flavorful snack or appetizer.
Ingredients
Scale
Main Ingredients
- 4 medium green tomatoes, sliced 1/2-inch thick
- 1 cup self-rising flour (or all-purpose flour)
- 1 cup yellow cornmeal
- 1 teaspoon Creole Cajun Seasoning (homemade or store-bought)
- 2 large eggs
- 1/2 cup whole buttermilk
- Hot sauce, to taste (Louisiana-style recommended)
- Peanut oil, for frying (or any high smoke-point oil, enough for 2 inches depth in skillet)
- Flaky salt, for garnishing (optional)
Instructions
- Prep the tomatoes: Cut the tomatoes into 1/2-inch thick slices, discarding or eating the top and bottom ends. Pat the slices dry with a paper towel to remove excess moisture.
- Set up the dredging station: In one shallow dish, combine the flour, cornmeal, and Creole Cajun seasoning, whisking well. In a second shallow dish, whisk together the eggs, buttermilk, and hot sauce to your preferred spice level. Set a baking sheet or large plate aside to place dredged tomatoes.
- Dredge the tomatoes: Working in batches, dip each tomato slice first into the egg mixture, coating well, then firmly press into the flour and cornmeal mixture to coat thoroughly. Shake off any excess coating and place the slices on the prepared baking sheet.
- Rest the tomatoes: Allow the coated tomato slices to sit while you heat the oil. This resting helps the coating adhere better during frying.
- Fry the tomatoes: Pour peanut oil into a large cast iron skillet to about 2 inches deep and heat over medium heat until it reaches 350-375°F. Fry the tomato slices in batches for 3-4 minutes until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil. Ensure oil returns to the correct temperature before frying the next batch.
- Serve: Sprinkle flaky salt over the fried tomatoes if desired. Serve immediately, either as a snack with your favorite dipping sauces such as remoulade, tartar, or comeback sauce, or use them in sandwiches or burgers.
Notes
- For best results, read all instructions and watch any accompanying video tutorials before beginning the recipe.
- To make this recipe gluten-free, substitute gluten-free baking flour such as Bob’s Red Mill gluten-free flour 1:1 for the all-purpose/self-rising flour.
- Use a thermometer to maintain oil temperature at 350-375°F for perfect frying crispiness and to avoid soggy tomatoes.
- If buttermilk is unavailable, you can substitute with milk mixed with a teaspoon of lemon juice or vinegar to sour it.
- Adjust hot sauce amount according to spice preference or omit if you prefer a milder flavor.
Nutrition
- Serving Size: 1 serving (about 4 slices)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 85 mg
