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Fried Green Tomatoes

Just about every Southern cook has their way of preparing a recipe.  It's hard to believe there are as many recipes for fried green tomatoes as there are.  We all like to think that our recipe is the best, but it's all a matter of taste or really what tastes good to you.

  

I love cornbread,  but I don't like to use cornmeal as a coating*,

 

 

especially in this recipe.  I am not fond of the texture, especially after

 

 

it's fried.  So I will process the cornmeal until it's a little finer. 

 

 

 

I have, on occasion, omitted the cornmeal altogether and use just the

 

 

self-rising flour.  It gives a lighter coating on my fried green tomatoes

 

 

and that is more appealing to me.  

 

It is best to assemble the ingredients as I did in the first 3 steps of the

 

 

instructions.  If you like a sauce to dip your tomatoes in, try our ranch

 

 

dressing, remoulade sauce, or even bleu cheese.

 

 

 

If you prefer a little "bite", put 1/8 tsp cayenne pepper in the final

 

 

dredging mixture.

 

 

 

 

Fried Green Tomatoes 

 

Ingredients

•  1 egg

 

•  ½ cup buttermilk

 

•  ¾ cup self-rising flour** plus ¼ cup for dredging

 

•  1 tsp salt

 

•  ½ tsp black pepper

 

•  3 green tomatoes, cut into 1/3-inch slices

 

•  Vegetable oil for frying, the amount depends on the size of the pan.

 

Instructions

 

1.   In a small baking pan, place the ¼ cup flour.    

 

2. Thoroughly mix egg and buttermilk; set aside. 

 

3.  Whisk together the ¾ cup flour, salt and pepper.

 

4.  Following the order above, dredge the slices in the flour, the egg

 

     mixture, and the flour, salt and pepper. 

 

5.  Heat ¼ to ½-inch of oil to 375°F in a large skillet.  Gently drop the

 

     tomato slices into the hot oil in batches and cook until golden         

 

     brown on each side, about 2 minutes; watch carefully so they don't

 

     burn.  Drain on several layers of paper towels.

Options

•  You can use ¼ c flour and ½ cup cornmeal (ground more in the food

 

    processor if you choose) in the last dredging mixture. 

 

  * I have processed the cornmeal a little finer and it worked better.

** Self-rising flour tends to give a lighter coating.

KEYWORDS

best fried green tomatoes, fried green tomatoes

A colander full of green and ripe tomatoes.
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