Description
You’ll love this Fried Green Tomatoes recipe that’s golden and crispy on the outside yet juicy and tender on the inside. These tomatoes can be served up as a comforting appetizer, snack, or swapped in a classic BLT sandwich. A cozy staple of the South.
Ingredients
Scale
Tomatoes
- 4 medium unripe green tomatoes, sliced 1/2-inch thick
Dredging Mixture
- 1 cup self-rising flour (or all-purpose flour)
- 1 cup yellow cornmeal
- 1 teaspoon Creole Cajun Seasoning (homemade or store-bought)
Wet Mixture
- 2 large eggs
- 1/2 cup whole buttermilk
- hot sauce, to taste (Louisiana-style recommended)
For Frying and Garnishing
- peanut oil or any high smoke-point oil, enough for 2-inch deep frying
- flaky salt, optional for garnishing
Instructions
- Prep the tomatoes: Cut the tomatoes into 1/2-inch thick slices, discarding or eating the end pieces as they are less full. Pat the slices dry with a paper towel.
- Set up the dredging station: In one shallow dish, whisk together the flour, cornmeal, and Creole Cajun seasoning. In a second dish, whisk the eggs, buttermilk, and hot sauce until combined. Prepare a baking sheet or platter for holding dredged tomatoes.
- Dredge the tomatoes: Dip tomato slices first in the egg mixture, coating thoroughly, then press firmly into the flour and cornmeal mixture to adhere well. Shake off excess coating and place on the prepared baking sheet. Repeat with all slices.
- Rest the tomatoes: Allow the coated tomato slices to sit while heating the oil.
- Fry the tomatoes: Heat peanut oil in a large cast iron skillet over medium heat to about 350-375°F, enough to reach 2 inches deep. Fry the tomato slices in batches for 3-4 minutes until golden brown and crispy. Transfer fried slices with a slotted utensil to a paper towel-lined platter. Reheat oil to temperature between batches.
- Serve: Sprinkle flaky salt over the fried green tomatoes if desired. Serve immediately with your favorite dipping sauces or in sandwiches or burgers. Enjoy!
Notes
- For best results, read the full blog post with video tutorial before starting.
- To make gluten-free, substitute the flour with any gluten-free baking flour using a 1:1 ratio, such as Bob’s Red Mill gluten-free flour.
