|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 66g||24%|
|Dietary Fiber 5g||19%|
|Total Sugars 10g|
|Vitamin C 43mg||214%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy fried green tomato recipe will make you wonder why you've never made fried green tomatoes before. The crisp coating for the unripe green tomatoes features seasoned flour, buttermilk and egg batter, and a cornmeal and breadcrumb coating.
Frying is a fantastic way to enjoy those end-of-season green tomatoes, and their tangy flavor goes well with just about any meal. Serve fried green tomatoes as a side dish, or serve them as an appetizer with dipping sauces. Remoulade sauce, Southern comeback sauce, and ranch dip or dressing are excellent choices. Or transform your favorite BLT with fried green tomatoes—a BLFGT!
If it's early in the season and you can't wait for green tomatoes, go ahead and make them with firm, ripe tomatoes or green heirloom tomatoes. Ripe tomatoes are less acidic and tangy, but they're still delicious when battered and fried.
If you have an abundance of green tomatoes, there are many other great ways to enjoy them. This green tomato soup puts a Southern spin on classic tomato soup, made with country ham and a combination of green and red tomatoes. Or make a batch of sweet, tangy green tomato pickles or a spicy green tomato chow chow to preserve your harvest. You can even turn your green tomatoes into a tasty dessert! Make a unique sweet green tomato pie or this moist green tomato cake.
4 large green tomatoes, about 2 pounds
1/2 teaspoon kosher salt
1 cup all purpose flour
1 tablespoon creole seasoning
2 large eggs, beaten
1/2 cup well-shaken whole buttermilk
3/4 cup fine dry bread crumbs, plain
2/3 cup fine cornmeal
1/4 cup bacon grease or vegetable oil, for frying
salt, to taste
freshly ground black pepper to taste
Gather the ingredients.
Use a sharp knife to slice the tomatoes crosswise into 1/2-inch rounds.
Arrange them in a single layer on a tray and sprinkle them with kosher salt. Let stand for about 10 minutes.
Meanwhile, set up your breading station. Combine the flour and Creole seasoning in the first bowl; whisk the eggs and buttermilk in the second bowl; and combine the breadcrumbs and cornmeal in the third bowl.
Blot the tomatoes with paper towels to dry.
Coat a tomato slice with the seasoned flour.
Then dip it into the buttermilk and egg batter.
Finally, coat with the breadcrumb-cornmeal mixture and place it on a tray or plate.
Repeat with the remaining slices.
In a deep skillet, heat about 1/4-inch of vegetable oil to 370 F.
Working in batches, fry the tomato slices for about 1 1/2 to 2 minutes on each side.
Remove the fried green tomatoes to paper towels or a rack to drain and sprinkle them lightly with fine salt and freshly ground black pepper to taste.
- You can easily ripen green tomatoes indoors. Put the green tomatoes in a paper bag or cardboard box, store them in a dark place at room temperature, and check on them every few days. To hasten their ripening, put a barely ripe banana—ideally, one with a bit of green on the stem end—in the bag with the tomatoes.
- If you don't live in a Southern state, it can be difficult to find green tomatoes. Look for green tomatoes at local farmers' markets or specialty markets.
How to Store Fried Green Tomatoes
- Fried green tomatoes are best eaten while still hot and crisp. If you do have leftovers, refrigerate them in an airtight container for 2 to 3 days.
- To reheat leftover fried green tomato slices, arrange them on a parchment paper-lined sheet pan in a preheated 350 F oven for about 5 to 10 minutes, until crisp.
Are raw green tomatoes poisonous?
While there are toxins in unripe tomatoes—cooked or raw—they are present in small amounts and shouldn't cause distress when eaten in moderation.