Introduction
Fried Green Tomatoes is a classic Southern appetizer or side dish, perfect for gatherings, family meals, or Southern-inspired dinners. These crispy, tangy tomato slices, coated in a golden cornmeal crust, deliver a delightful contrast of textures and flavors in every bite. Presented on a white ceramic platter, garnished with fresh parsley or a drizzle of remoulade sauce, these Fried Green Tomatoes offer a vibrant, appetizing aesthetic that elevates any spread. This recipe provides a traditional version, adaptable for dietary preferences, ideal for home cooks seeking a tangy, crowd-pleasing dish that brings Southern charm to any occasion.
Ingredients
For the Fried Green Tomatoes:
- 3–4 medium green tomatoes (firm, unripe), sliced into 1/4-inch rounds
- 1/2 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- 2 large eggs
- 1/4 cup buttermilk
- 3/4 cup cornmeal
- 1/4 cup breadcrumbs (or additional cornmeal)
- Vegetable oil for frying
For the Remoulade Sauce (optional):
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp pickle relish
- 1 tsp hot sauce
- 1 tsp lemon juice
- 1/2 tsp Cajun seasoning
Serving:
- Optional: Fresh parsley, chopped
- Suggested Accompaniments: Collard greens, cornbread
- Suggested Pairings: Iced tea, lemonade
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: Large skillet, shallow bowls, whisk, tongs, paper towels, knife, cutting board, measuring cups/spoons
Step-by-Step Process
- Prepare Tomatoes: Slice green tomatoes into 1/4-inch rounds. Pat dry with paper towels to remove excess moisture.
- Set Up Dredging Station: In a shallow bowl, mix flour, salt, black pepper, paprika, and cayenne (if using). Taste the flour mixture and adjust with additional salt or cayenne to ensure a balanced flavor. In a second bowl, whisk eggs and buttermilk. In a third bowl, combine cornmeal and breadcrumbs.
- Dredge Tomatoes: Dip each tomato slice in the flour mixture, shaking off excess. Then dip in the egg mixture, letting excess drip off. Finally, coat in the cornmeal mixture, pressing gently to adhere.
- Fry Tomatoes: Heat 1/2 inch of vegetable oil in a large skillet over medium heat until shimmering (about 350°F). Fry tomato slices in batches, 2–3 minutes per side, until golden and crispy. Avoid overcrowding. Drain on paper towels.
- Make Remoulade Sauce (optional): In a small bowl, whisk together mayonnaise, Dijon mustard, pickle relish, hot sauce, lemon juice, and Cajun seasoning. Adjust seasoning to taste.
- Serve: Arrange fried tomatoes on a white ceramic platter. Garnish with chopped parsley or a drizzle of remoulade sauce. Serve hot with collard greens, cornbread, iced tea, or lemonade.
Tips for Better Fried Green Tomatoes
- Choose firm, unripe green tomatoes for the best tangy flavor and texture.
- Taste the flour mixture before dredging to balance savory and spicy flavors; adjust with salt or cayenne.
- Pat the tomato slices dry to ensure the coating sticks and fries crisply.
- Maintain oil temperature around 350°F to avoid greasy or soggy tomatoes.
- Use a white ceramic platter for a vibrant presentation, highlighting the golden crust and green garnish.
- Make ahead: Slice tomatoes and prepare dredging mixtures up to 4 hours in advance; refrigerate and fry fresh.
- For extra crunch, double-dip in egg and cornmeal for a thicker coating.
- Enhance aesthetic: Present on a white ceramic platter with remoulade sauce in a small bowl for a Southern, inviting look.
Variations and Customization
- Gluten-Free Fried Green Tomatoes: Use gluten-free flour and breadcrumbs; ensure cornmeal is gluten-free.
- Vegan Fried Green Tomatoes: Replace eggs and buttermilk with 1/2 cup plant-based milk mixed with 1 tbsp cornstarch; use vegan mayonnaise for remoulade.
- Low-Sodium Fried Green Tomatoes: Reduce salt to 1/2 tsp and use low-sodium Cajun seasoning in remoulade.
- Spicy Fried Green Tomatoes: Increase cayenne to 1/2 tsp or add 1 tsp hot sauce to the egg mixture.
- Herb-Forward Fried Green Tomatoes: Add 1 tsp dried thyme or oregano to the cornmeal mixture.
- Baked Fried Green Tomatoes: Spray coated slices with oil and bake at 425°F for 20–25 minutes, flipping halfway, for a lighter option.
- Panko Fried Green Tomatoes: Replace cornmeal with panko breadcrumbs for extra crispiness.
- Spicy Remoulade: Add 1/2 tsp sriracha or extra hot sauce to the remoulade.
Storage and Serving Tips
- Store fried tomatoes in an airtight container in the fridge for up to 2 days; reheat in a 350°F oven or air fryer for 5–7 minutes to restore crispiness.
- Freeze unfried, coated slices in a freezer-safe container for up to 2 months; thaw in the fridge before frying.
- Serve hot for the best crispy texture and tangy flavor.
- Use as an appetizer for Southern meals or a side for fried chicken or catfish.
- Pair with iced tea or lemonade to complement the tangy, savory flavor.
- Present on a white ceramic platter with vibrant parsley or sauce drizzle for a tangy, appetizing charm.
Nutritional Information
Based on 4 servings (3–4 slices each, without remoulade):
- Calories: 280 kcal
- Total Fat: 14g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 95mg
- Sodium: 620mg
- Total Carbohydrates: 32g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 7g
- Vitamin A: 10% Daily Value
- Vitamin C: 20% Daily Value
- Calcium: 6% Daily Value
- Iron: 10% Daily Value
Note: Values vary by ingredient brands and substitutions (low-sodium options reduce sodium to ~350mg). Moderate in fat and sodium; enjoy in moderation. Pair with vegetables for balance.
Conclusion
This Fried Green Tomatoes recipe offers a crispy, tangy appetizer or side dish, perfect for any occasion, transforming simple ingredients into a Southern classic. Its straightforward preparation and vibrant presentation make it a favorite. The golden crust and tart interior delight every bite. It’s sure to be a cherished recipe, loved for its tangy, crowd-pleasing appeal.
Fried Green Tomatoes Recipe: Crispy and Tangy
Classic Southern Fried Green Tomatoes with crispy, tangy flavor.
Ingredients
Fried Green Tomatoes:
- 4 medium green tomatoes sliced 1/4-inch thick
- ½ cup all-purpose flour
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp cayenne pepper optional
- 2 large eggs
- ¼ cup buttermilk
- ¾ cup cornmeal
- ¼ cup breadcrumbs
- Vegetable oil for frying
Remoulade Sauce (optional):
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp pickle relish
- 1 tsp hot sauce
- 1 tsp lemon juice
- ½ tsp Cajun seasoning
- Optional: Fresh parsley
- Suggested Pairings: Cornbread iced tea
Instructions
- Slice tomatoes; pat dry.
- Mix flour, salt, pepper, paprika, and cayenne; taste and adjust seasoning. Whisk eggs and buttermilk. Combine cornmeal and breadcrumbs.
- Dredge slices in flour, egg, then cornmeal mixture.
- Fry in hot oil (350°F) 2–3 min per side. Drain.
- Mix remoulade ingredients.
- Serve on a white ceramic platter with parsley, sauce, cornbread, and tea.
Notes
- Use firm green tomatoes.
- Store fried in fridge for 2 days or freeze unfried for 2 months.
- Try a vegan or baked variation.
- Pair with collard greens.
