|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 3g||10%|
|Total Sugars 5g|
|Vitamin C 21mg||107%|
|*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.|
Crunchy and tangy, fried green tomatoes are a true Southern classic. Frying is a fantastic way to enjoy end-of-season green tomatoes, and their tart flavor goes well with just about any meal.
The crisp coating for the unripe green tomatoes features seasoned flour, buttermilk and egg batter, and a cornmeal and breadcrumb coating. This easy recipe will make you wonder why you've never made fried green tomatoes before.
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.
What, Exactly, Are Green Tomatoes?
Green tomatoes are unripe tomatoes that boast a tangier flavor and firmer texture than their red, fully ripened counterparts. They usually come into abundance at the end of summer, when the temperatures aren't always warm enough to help remaining tomatoes fully ripen.
Wait, I've Heard That Green Tomatoes Are Poisonous
While, yes, there are toxins present in unripe tomatoes they're only present in small amounts and shouldn't cause distress when eaten in moderation.
Where to Find Green Tomatoes
If you don't live in a Southern state or grow your own tomatoes, it can be difficult to find green tomatoes. Your best bet is to look for green tomatoes at local farmers' markets or specialty markets.
A Quick, Easy Buttermilk Substitute
Buttermilk further boosts the tart flavor in this recipe, but if you forget to pick up a carton, here's an easy substitution: Add 1 tablespoon or lemon juice or white vinegar to a little less than 1 cup of milk and you'll have a buttermilk swap ready in 5 to 10 minutes.
What to Serve With Fried Green Tomatoes
Enjoy fried green tomatoes as a side dish or as an appetizer with dipping sauces. Remoulade sauce, Southern comeback sauce, and a ranch dip or dressing are excellent choices. Or transform your favorite BLT with fried green tomatoes—a BLFGT!
What Else Can You Make With Fried Green Tomatoes?
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 the classic. 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.
"The fresh, zingy tang against that deep fried crunch from is really what makes this special. For such simple and minimal ingredients, this recipe really packs a crunch. I served mine with an extra pinch of flakey salt, a crack of black pepper, and dipped in ranch dressing. They were perfect." —Cara Cormack
4 large green tomatoes, about 2 pounds
1/2 teaspoon kosher salt, more as needed
1 cup all-purpose flour
1 tablespoon Creole seasoning
2 large eggs, beaten
1/2 cup well-shaken whole buttermilk
3/4 cup plain fine dry bread crumbs
2/3 cup fine cornmeal
1/4 cup bacon grease or vegetable oil, for frying
Freshly ground black pepper, to taste
Steps to Make It
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 a medium bowl. Whisk the eggs and buttermilk in another medium bowl. Combine the breadcrumbs and cornmeal in a third medium bowl.
Blot the tomatoes dry with paper towels.
Coat a tomato slice with the seasoned flour.
Then dip it into the buttermilk-egg batter.
Finally, coat with the breadcrumb-cornmeal mixture and place it on a tray or plate.
Repeat with the remaining slices.
Heat the oil in a deep skillet to 370 F.
Working in batches, fry the tomato slices until golden, 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 salt and freshly ground black pepper to taste.
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.