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Fried Green Tomatoes Recipe

Fried green tomatoes with a cornmeal coating that turns shatteringly crisp, then yields a tangy, firm bite. The quick buttermilk soak and 350F frying create golden crunch that pairs perfectly with creamy remoulade.
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Prep Time 25 minutes
Cook Time 5 minutes
Soak 10 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Side Dish
Cuisine: Southern
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Tomatoes and coating
  • 4 green tomatoes, sliced 1/4-inch thick Use firm green tomatoes; ripe ones can fall apart during frying.
  • 1 cup buttermilk For soaking the tomato slices to help the coating adhere.
  • 1 cup cornmeal Provides the nutty crunch for the crust.
  • 0.5 cup all-purpose flour Helps thicken the coating and improve browning.
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 0.25 salt and pepper Season the coating to taste.
Frying and serving
  • vegetable oil for frying Enough to fry to a consistent 350F temperature.
  • 1 remoulade sauce for serving Serve alongside for a creamy, tangy finish.

Equipment

  • 1 cast iron skillet

Method
 

Soak and coat
  1. Soak the tomato slices in buttermilk for 10 minutes to help them stay firm and crisp up as they fry.
  2. Mix cornmeal, flour, garlic powder, paprika, salt, and pepper until evenly combined.
  3. Dredge each tomato slice in the cornmeal mixture to form a full, even coating.
Fry and serve
  1. Heat vegetable oil to 350F in a cast iron skillet.
  2. Fry the coated tomato slices at 350F for 2-3 minutes per side, until golden, flipping once with careful timing.
  3. Drain on paper towels right after frying to keep the crust shatteringly crisp.
  4. Serve the fried green tomatoes immediately with remoulade sauce.

Notes

Pro tip: keep the oil at a steady 350F—if it runs cooler the crust turns greasy, and if it’s too hot the outside browns before the tomato warms through. Refrigerate leftovers in a sealed container up to 3 days, and re-crisp in a hot oven rather than microwaving; freezing is not recommended because the coating loses crunch. Dietary swap: for a gluten-free option, replace the all-purpose flour with a 1:1 gluten-free flour blend.