Southern Fried Green Tomatoes Recipe

It’s funny how some of the best food memories are often the simplest. For me, it’s always been my grandmother’s Southern Fried Green Tomatoes. Growing up in the city, these weren’t something you saw on every menu, but during our summer trips down South, they were a staple. The tangy bite of the green tomato, encased in a crunchy, seasoned crust, was just pure comfort food. I remember the first time I tried to make them myself, years later in my tiny apartment kitchen. Let’s just say it wasn’t an instant success! But after a few (slightly soggy) attempts, I finally nailed it, and now, this recipe is a regular request at my own family gatherings. My kids, who are usually picky eaters, devour them, and my husband, who’s a staunch meat-and-potatoes guy, secretly sneaks extra slices when he thinks no one is looking. This isn’t just a recipe; it’s a taste of sunshine, summer evenings, and the kind of simple, honest cooking that brings people together. If you’ve never tried Southern Fried Green Tomatoes, prepare to be amazed – they’re a surprisingly addictive and wonderfully versatile dish.

Ingredients

To create the perfect batch of crispy and flavorful Southern Fried Green Tomatoes, you’ll need to gather these fresh and pantry-friendly ingredients. The quality of your tomatoes and the freshness of your seasonings truly make a difference, so aim for the best you can find. This recipe is designed to serve approximately 4-6 people as a side dish or appetizer, but feel free to adjust quantities based on your needs. Let’s dive into the specifics:

• Green Tomatoes: 4 large, firm green tomatoes. It’s crucial to use green tomatoes, not unripe red tomatoes. Green tomatoes are firm to the touch and have a tart, almost citrusy flavor that is essential for this recipe. Look for tomatoes that are uniformly green and feel heavy for their size. Avoid any that are bruised or overly soft. If you can find them, heirloom green tomato varieties like ‘Green Zebra’ or ‘Cherokee Green’ can add even more unique flavor, though standard green tomatoes from the grocery store work perfectly well. Approximately 2 pounds of green tomatoes should be sufficient.
• All-Purpose Flour: 1 cup. All-purpose flour forms the base of our dredging mixture. It provides structure and helps create that satisfyingly crispy crust. Make sure your flour is fresh and free of any clumps. If you prefer a slightly lighter crust, you can substitute half of the all-purpose flour with cake flour. For gluten-free options, a gluten-free all-purpose blend can be used, but be mindful that the texture might slightly differ.
• Yellow Cornmeal: 1 cup. Yellow cornmeal is the secret ingredient that gives Southern Fried Green Tomatoes their distinctive texture and flavor. It adds a wonderful crunch and a subtle sweetness that complements the tartness of the tomatoes. Use a medium-grind yellow cornmeal for the best results. Avoid finely ground cornmeal, which can become too dense, and coarse-ground cornmeal, which might be too gritty. If you only have white cornmeal on hand, that can be used as a substitute, though yellow cornmeal is more traditional and adds a richer flavor.
• Buttermilk: 1 cup. Buttermilk is the magic ingredient that tenderizes the tomatoes and helps the breading adhere beautifully. Its slight acidity also adds a subtle tang that enhances the overall flavor profile. If you don’t have buttermilk readily available, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes to slightly thicken and curdle. While not exactly the same, this homemade buttermilk will work in a pinch. Real buttermilk, however, will provide the best flavor and texture.
• Large Eggs: 2 large. Eggs act as a binder in our dredging process, helping the flour and cornmeal mixture stick to the tomato slices. They also contribute to the golden-brown color and richness of the crust. Use large eggs for this recipe; smaller eggs might not provide enough binding power. Make sure your eggs are fresh for the best results.
• Garlic Powder: 1 tablespoon. Garlic powder adds a savory depth of flavor to the breading. It’s a classic Southern seasoning that complements the tomatoes and other spices perfectly. Ensure your garlic powder is fresh for the most potent flavor. If you’re a big garlic fan, you can even increase the amount slightly to your liking.
• Onion Powder: 1 tablespoon. Onion powder, similar to garlic powder, adds another layer of savory flavor to the breading. It provides a subtle sweetness and aroma that enhances the overall taste. Again, fresh onion powder is key for the best flavor.
• Paprika: 1 tablespoon. Paprika contributes both color and a mild, slightly smoky flavor to the breading. It helps give the fried tomatoes that beautiful golden-red hue and adds a touch of complexity to the seasoning blend. You can use sweet paprika, but for a slightly deeper flavor, consider using smoked paprika. Avoid hot paprika unless you specifically want to add a noticeable level of heat to your fried green tomatoes.
• Cayenne Pepper (Optional): 1/2 teaspoon (or to taste). Cayenne pepper is optional, but it adds a delightful touch of heat that balances the richness of the fried tomatoes and the tanginess of the green tomatoes themselves. Start with 1/4 teaspoon if you are sensitive to spice and increase to 1/2 teaspoon or more depending on your preference. If you prefer no heat at all, simply omit the cayenne pepper.
• Salt: 2 teaspoons (or to taste). Salt is crucial for seasoning both the tomatoes and the breading. It enhances all the other flavors and prevents the fried tomatoes from tasting bland. Use kosher salt or sea salt for the best flavor. Adjust the amount of salt to your preference, but be sure to season adequately to bring out the best in the ingredients.
• Black Pepper: 1 teaspoon (or to taste). Freshly ground black pepper adds a touch of pungency and complexity to the seasoning blend. Use freshly ground black pepper if possible for the best flavor. Adjust the amount to your taste, but don’t skimp on the pepper – it plays an important role in the overall flavor profile.
• Vegetable Oil or Canola Oil: Approximately 1-2 cups, for frying. You’ll need a neutral-flavored oil with a high smoke point for frying. Vegetable oil and canola oil are both excellent choices. You’ll need enough oil to reach about 1/2 inch deep in your skillet. Avoid using olive oil or butter for frying at high temperatures as they have lower smoke points and can burn easily. Peanut oil is another good option if you are not concerned about nut allergies, and it imparts a subtle nutty flavor.

Instructions

Now that you have all your ingredients prepped and ready, let’s move on to the step-by-step instructions for creating perfectly crispy Southern Fried Green Tomatoes. Follow these directions carefully for the best results, and don’t be afraid to take your time – frying is all about patience and attention to detail.

Step 1: Prepare the Tomatoes

1. Wash and Slice: Begin by thoroughly washing your green tomatoes under cool running water to remove any dirt or residue. Pat them completely dry with paper towels. Excess moisture will prevent the breading from adhering properly.
2. Slice Evenly: Using a sharp, serrated knife, carefully slice the green tomatoes into slices that are about ¼ to ½ inch thick. Aim for even thickness so they cook uniformly. Thicker slices will be juicier and take longer to cook, while thinner slices will cook faster and be crispier. Discard the stem end and blossom end pieces if they are very small or mostly core.
3. Salt and Rest (Optional but Recommended): This step is optional but highly recommended for drawing out excess moisture and enhancing the flavor of the tomatoes. Lay the tomato slices in a single layer on a wire rack placed over a baking sheet or on several layers of paper towels. Sprinkle both sides of the tomato slices generously with salt (about 1 teaspoon of the total salt). Let them rest for about 15-20 minutes. You’ll notice moisture beading up on the surface. This process helps prevent soggy fried tomatoes and seasons them from the inside out. After resting, gently pat the tomato slices dry with paper towels to remove the drawn-out moisture and excess salt.

Step 2: Prepare the Breading Stations

1. Flour Mixture: In a shallow dish or pie plate, whisk together the all-purpose flour, garlic powder, onion powder, paprika, cayenne pepper (if using), ½ teaspoon of salt, and ½ teaspoon of black pepper. Mix thoroughly to ensure the spices are evenly distributed throughout the flour. This is your first breading station.
2. Egg Wash: In a separate shallow dish or pie plate, whisk together the buttermilk and the eggs until well combined. The mixture should be slightly frothy and homogenous. This is your second breading station.
3. Cornmeal Mixture: In a third shallow dish or pie plate, combine the yellow cornmeal and the remaining ½ teaspoon of salt and ½ teaspoon of black pepper. Mix well to ensure the salt and pepper are evenly distributed throughout the cornmeal. This is your final breading station.

Step 3: Bread the Tomato Slices

1. Dredge in Flour: Take a slice of tomato and dredge it thoroughly in the flour mixture, ensuring all sides are completely coated. Shake off any excess flour. The flour layer is crucial for helping the egg wash adhere properly.
2. Dip in Egg Wash: Next, dip the floured tomato slice into the buttermilk-egg mixture, making sure it is fully submerged and coated on all sides. Let any excess egg wash drip back into the dish.
3. Coat in Cornmeal: Finally, dredge the tomato slice in the cornmeal mixture, pressing gently to ensure the cornmeal adheres well and forms a complete coating. Again, shake off any excess cornmeal.
4. Repeat: Repeat this breading process with all remaining tomato slices. It’s best to bread the tomatoes just before you are ready to fry them to prevent the breading from becoming soggy.

Step 4: Fry the Green Tomatoes

1. Heat the Oil: Pour vegetable oil or canola oil into a large, heavy-bottomed skillet (cast iron is ideal) to a depth of about ½ inch. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C). Use a thermometer to ensure the oil is at the correct temperature. If you don’t have a thermometer, you can test the oil by dropping a small pinch of cornmeal into it. If the cornmeal sizzles gently and turns golden brown in about 15-20 seconds, the oil is ready. Be careful not to overheat the oil, as it can burn the tomatoes before they are cooked through.
2. Fry in Batches: Carefully place the breaded tomato slices in the hot oil in a single layer, being careful not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in soggy, unevenly cooked tomatoes. Fry in batches, typically 3-4 slices at a time, depending on the size of your skillet.
3. Fry to Golden Brown: Fry the tomato slices for about 2-3 minutes per side, or until they are golden brown and crispy. Use tongs or a slotted spatula to carefully flip the tomatoes halfway through cooking. Monitor the heat and adjust as needed to maintain a consistent frying temperature and prevent burning.
4. Drain Excess Oil: Once the tomatoes are golden brown and crispy, remove them from the skillet using tongs or a slotted spatula and place them on a wire rack lined with paper towels to drain excess oil. The wire rack helps to prevent the bottoms of the tomatoes from becoming soggy.
5. Repeat and Serve: Repeat the frying process with the remaining breaded tomato slices, maintaining the oil temperature and frying in batches.
6. Season Immediately (Optional): While the fried green tomatoes are still hot, you can sprinkle them with a little extra salt to enhance their flavor, if desired.
7. Serve Hot: Serve the Southern Fried Green Tomatoes immediately while they are hot and crispy. They are best enjoyed fresh out of the fryer.

Nutrition Facts

(Estimated, per serving, assuming 6 servings per recipe. Nutritional values can vary based on specific ingredients and serving sizes.)

• Serving Size: Approximately 2-3 slices of fried green tomato
• Calories: 250-350 kcal
• Total Fat: 15-20g
  • Saturated Fat: 2-3g
  • Unsaturated Fat: 12-17g
• Cholesterol: 50-70mg
• Sodium: 400-600mg (can vary based on salt added)
• Total Carbohydrates: 25-35g
  • Dietary Fiber: 2-3g
  • Sugars: 3-5g
• Protein: 5-7g

Note: These values are estimates and should be considered as a general guideline. The exact nutritional content will depend on the specific brands and types of ingredients used, as well as the portion sizes. Frying adds fat and calories to the dish. To reduce fat, consider air frying or baking methods, although the texture will be slightly different from traditional frying. Green tomatoes themselves are a good source of Vitamin C and Vitamin K, but the frying process and breading will alter the overall nutritional profile.

Preparation Time

The preparation time for Southern Fried Green Tomatoes is relatively straightforward and can be broken down into these stages:

• Prep Time: 20-25 minutes
  • Washing and slicing tomatoes: 5-7 minutes
  • Salting and resting tomatoes (optional): 15-20 minutes
  • Preparing breading stations: 5-7 minutes
  • Breading tomato slices: 10-15 minutes
• Cook Time: 15-20 minutes
  • Heating oil: 5-7 minutes
  • Frying tomatoes (in batches): 10-15 minutes (approximately 2-3 minutes per batch x 3-5 batches)
• Total Time: Approximately 35-45 minutes

Breakdown:

• Active Time: About 30-40 minutes (this is the time you are actively working on the recipe).
• Inactive Time: 15-20 minutes (tomato resting time – optional but recommended).

This recipe is relatively quick to prepare, making it a great option for a flavorful appetizer or side dish, especially when you want something with a Southern flair. The majority of the time is spent in the breading and frying process, which is crucial for achieving the desired crispy texture.

How to Serve Southern Fried Green Tomatoes

Southern Fried Green Tomatoes are incredibly versatile and can be served in a variety of ways, from appetizers to side dishes and even as part of a main course. Here are some delicious serving suggestions to inspire you:

• Classic Appetizer:
  • With Remoulade Sauce: The quintessential pairing! Serve fried green tomatoes with a creamy, tangy remoulade sauce for dipping. The sauce’s richness perfectly complements the tartness of the tomatoes and the crispy breading. You can easily find pre-made remoulade sauce or make your own from scratch.
  • With Ranch Dressing: A simple and crowd-pleasing option. Ranch dressing provides a cool and creamy contrast to the warm, crispy tomatoes.
  • With Spicy Mayo: Mix mayonnaise with sriracha or your favorite hot sauce for a spicy and flavorful dipping sauce. This adds a kick that many will love.
• Side Dish for Southern Meals:
  • Alongside BBQ: Fried green tomatoes are a perfect side dish for grilled or smoked meats like ribs, pulled pork, or brisket. The crispness and tartness cut through the richness of the barbecue beautifully.
  • With Fried Chicken: A classic Southern comfort food combination. Fried green tomatoes and fried chicken are a match made in culinary heaven.
  • With Shrimp and Grits: Add a touch of Southern flair to your shrimp and grits by serving fried green tomatoes on the side. Their texture and flavor provide a delightful contrast to the creamy grits and savory shrimp.
  • With Collard Greens and Black-Eyed Peas: Create a truly Southern plate by pairing fried green tomatoes with classic sides like collard greens and black-eyed peas.
• Main Course Component:
  • Fried Green Tomato BLT: Elevate the classic BLT sandwich by using fried green tomatoes instead of regular tomatoes. The crispy, tangy tomatoes add a fantastic layer of flavor and texture. Add crispy bacon, lettuce, and your favorite mayonnaise.
  • Fried Green Tomato Benedict: A Southern twist on Eggs Benedict. Replace the English muffin with a fried green tomato slice and top with poached eggs and hollandaise sauce. Consider adding a touch of smoked paprika to the hollandaise for extra flavor.
  • Fried Green Tomato Salad: Create a vibrant salad by topping mixed greens with sliced fried green tomatoes, crumbled goat cheese or feta cheese, pecans or walnuts, and a light vinaigrette dressing. The warm tomatoes contrast beautifully with the cool greens and cheese.
• Garnishes and Toppings:
  • Fresh Herbs: Garnish with chopped fresh parsley, chives, or basil for added freshness and visual appeal.
  • Lemon Wedges: Serve with lemon wedges for squeezing over the fried tomatoes to add a bright, citrusy touch.
  • Hot Sauce: Offer a variety of hot sauces for those who like extra heat.
  • Pimento Cheese: Top fried green tomatoes with a dollop of pimento cheese for a truly Southern and decadent appetizer.

Serving Tips:

• Serve Immediately: Fried green tomatoes are best served hot and crispy immediately after frying. They tend to lose their crispness as they cool down.
• Keep Warm (Briefly): If you need to hold them for a short time, you can keep them warm in a low oven (around 200°F or 95°C) on a wire rack, but be aware that they may still lose some crispness over time.
• Presentation: Arrange the fried green tomatoes artfully on a platter or individual plates. Garnish with fresh herbs or dipping sauces for an appealing presentation.

Additional Tips for Perfect Southern Fried Green Tomatoes

Mastering Southern Fried Green Tomatoes is all about technique and attention to detail. Here are five additional tips to help you achieve consistently delicious and crispy results every time:

1. Choose the Right Green Tomatoes: As mentioned earlier, using green tomatoes is crucial. Look for tomatoes that are firm to the touch and uniformly green. Avoid tomatoes that are starting to blush with red or are overly soft. The firmness of green tomatoes is what allows them to hold their shape during frying and provides that signature tart flavor. Smaller to medium-sized green tomatoes are often ideal as they are easier to slice and cook evenly.
2. Don’t Skip the Resting Step (Salting): While optional, salting and resting the tomato slices is a game-changer. This step draws out excess moisture, which is the enemy of crispy fried foods. By removing moisture, you prevent the tomatoes from steaming in the oil and ensure the breading adheres better and crisps up beautifully. It also seasons the tomatoes from the inside out, enhancing their flavor.
3. Maintain the Correct Oil Temperature: Oil temperature is critical for successful frying. If the oil is too cold, the tomatoes will absorb too much oil and become soggy. If the oil is too hot, the breading will brown too quickly before the tomatoes are cooked through. Aim for a consistent oil temperature of 350-375°F (175-190°C). Use a thermometer to monitor the temperature and adjust the heat as needed throughout the frying process. Frying in batches also helps maintain the oil temperature.
4. Don’t Overcrowd the Pan: Frying in batches is essential. Overcrowding the pan will lower the oil temperature significantly, leading to soggy and unevenly cooked tomatoes. Give the tomato slices enough space in the skillet so they are not touching each other. This allows the hot oil to circulate properly around each slice, ensuring even cooking and crisping. Work in batches of 3-4 slices at a time, depending on the size of your skillet.
5. Season Generously and Taste as You Go: Don’t be shy with the seasonings! Southern Fried Green Tomatoes are all about bold flavors. Season the flour mixture, the cornmeal mixture, and even the tomatoes themselves adequately with salt, pepper, garlic powder, onion powder, and paprika. Taste the breading mixtures before you start frying and adjust seasonings as needed. You can also sprinkle a little extra salt on the fried tomatoes immediately after they come out of the oil to enhance their flavor while they are still hot.

Frequently Asked Questions (FAQ)

Here are some frequently asked questions about making Southern Fried Green Tomatoes to help you troubleshoot and perfect your recipe:

Q1: Can I use red tomatoes instead of green tomatoes?

A: No, it is not recommended to use red tomatoes for this recipe. Green tomatoes are specifically used because of their firm texture and tart flavor, which hold up well during frying and provide the characteristic taste of Southern Fried Green Tomatoes. Ripe red tomatoes are too soft and juicy and will become mushy when fried. They also lack the tangy flavor that makes green tomatoes so delicious in this dish.

Q2: Can I make Southern Fried Green Tomatoes ahead of time?

A: Southern Fried Green Tomatoes are best enjoyed fresh and hot right after frying for optimal crispness. While you can technically fry them ahead of time, they will lose some of their crispness as they cool and sit. If you must prepare them in advance, you can fry them a few hours ahead and reheat them briefly in a low oven (around 300°F or 150°C) on a wire rack to try and crisp them up slightly. However, the texture will never be quite as good as freshly fried tomatoes. It is best to bread the tomatoes ahead of time and fry them just before serving.

Q3: Can I bake or air fry Southern Fried Green Tomatoes instead of deep frying?

A: Yes, you can bake or air fry Southern Fried Green Tomatoes as healthier alternatives to deep frying. Baking will result in a less crispy texture but is still a tasty option. To bake, preheat your oven to 400°F (200°C), place breaded tomato slices on a baking sheet lined with parchment paper, drizzle with olive oil or cooking spray, and bake for about 20-25 minutes, flipping halfway through, until golden brown. For air frying, preheat your air fryer to 375°F (190°C), place breaded tomato slices in a single layer in the air fryer basket, spray lightly with oil, and air fry for about 10-12 minutes, flipping halfway through, until golden brown and crispy. The texture will be slightly different from deep frying, but still enjoyable.

Q4: My fried green tomatoes are soggy, what did I do wrong?

A: Soggy fried green tomatoes are usually caused by a few common mistakes:

• Oil Temperature Too Low: If the oil is not hot enough, the tomatoes will absorb too much oil and become soggy. Ensure your oil is at 350-375°F (175-190°C) before frying.
• Overcrowding the Pan: Overcrowding lowers the oil temperature and prevents proper crisping. Fry in batches to maintain oil temperature.
• Not Drying Tomatoes Properly: Excess moisture on the tomatoes will prevent the breading from adhering and crisping. Pat the tomato slices dry after washing and salting.
• Not Using Enough Breading: Ensure the tomato slices are fully coated in each breading station (flour, egg wash, cornmeal) for a good protective crust.

Q5: Can I freeze leftover Southern Fried Green Tomatoes?

A: Freezing leftover Southern Fried Green Tomatoes is not recommended as they will lose their crispness and become soggy upon thawing. Fried foods generally do not freeze well due to changes in texture. It is best to enjoy Southern Fried Green Tomatoes fresh. If you have leftover breaded but unfried tomato slices, you can freeze them before frying. Lay the breaded slices in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag. Fry them directly from frozen, adding a few extra minutes to the cooking time. However, even freezing before frying might slightly affect the final texture compared to freshly breaded and fried tomatoes.