“Southern fried green tomatoes! Made with buttermilk, cornmeal, seasonings, and fried to perfection!”
Watch me make these Southern fried green tomatoes from start to finish!
Me: Mmm, I wish I had some fried green tomatoes right about now.
Husband: I’ve never had them before.
Me: *clutching my pearls in disbelief, confusion, and sadness*
Wait, how has this southern man not experienced such a classic Southern comfort? Whose fault is this? Dear God, someone has failed this poor soul!
There was only one remedy. MAKE FRIED GREEN TOMATOES!!
What are green tomatoes? Read all about them here!
We headed to the farmers market and the rest was tasty fried green tomato history! He is now a believer!
Certain Southern foods just make you say “mmmm that’s some good eating!” and fried green tomatoes are one of them. I try to limit my fried food intake but sometimes you just need that crunchy, delicious fix that only hot oil can provide!
It had been so long since I’d made fried green tomatoes though. I called Grandma Barb (like always) to see if she had a favorite recipe. She always has several recipes for one dish and her response usually starts with “Why sure I do! ” Then she proceeds to tell me to add a dash of this and a pinch of that. What a blessing grandmas are right?
I decided to make mine a tad bit different because I’m such a coatings girl. My grandma Barb only uses cornmeal and a bit of flour for her coating, which I’m sure is the authentic Southern way, but I like to add a bit of panko for a thicker and “prettier” coating. I mean how pretty are these fried green tomatoes!
If you’ve never had fried green tomatoes before let me try to describe the taste. hmm…ok…they are a bit like Italy meets the South! Those fresh green tomatoes become all “creamy” (for lack of a better word because it’s not really creamy) and that bold tomato taste just shines through.
It’s like the taste of a fresh, homemade tomato pasta sauce. And when you pair it with that crunchy, hot fried coating that’s lightly seasoned it becomes….simply amazing!
What to serve with Southern Fried Green Tomatoes
I usually eat my fried green tomatoes as a snack, served with any kind of mayo-based dipping sauce like tartar sauce or shrimp sauce. Some people serve it as appetizers but it’s really the best when it’s piping hot. Growing up we had it as an occasional side dish with fish and grits.
Southern Fried Green Tomato Tips!
- Use medium-size tomatoes. They are just easier to eat as opposed to eating huge slices.
- Cut tomato slices about 1/4 inch thick. This will allow them to cook beautifully and you’ll have the perfect crust-tomato ratio
- Make sure your oil is hot BEFORE frying each batch (about 360 degrees) I always do a test with a bread crumb. Nothing worse than an oil-logged fried green tomato. We don’t want oil getting inside the coating and onto the tomato (hello sogginess) so it’s really important that it begins to cook as soon as it touches that oil.
- Do not stack the fried tomatoes when they come out of the oil or they will become soggy!
Southern Fried Green Tomatoes
- 2 medium-sized green tomatoes
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil
- 1 cup all-purpose flour I sometimes add a bit of dried basil, salt & garlic powder to this
- 1 cup buttermilk
- 1 egg
- 1 cup seasoned bread crumbs I love using panko or crushed croutons
- 1 ¼ cup yellow cornmeal
- Slice tomatoes into 1/4- 1/2 inch slices.
- Place tomatoes on several layers of paper towels.
- Mix together salt, sugar, black pepper & basil in a small bowl.
- Sprinkle tomatoes generously with spice mixture ( may not need all of it) and let sit for about 10-15 minutes to allow the extra tomato juices to drain out.
- Meanwhile, prepare your dipping station! In one bowl, add the flour.
- In another bowl mix together the buttermilk and egg.
- In the last bowl, mix together the bread crumbs and yellow cornmeal.
- Start by dipping the tomato slices into the flour on both sides and shaking off the excess flour. (be sure to get the sides as well)
- Lay the slices into the egg mixture until both sides are coated with the mixture and flour no longer shows.
- Place the tomato slices into the breadcrumb mixture and press to coat both sides evenly.
- Let tomatoes sit for about 5 minutes to allow the coating to set.
- Heat oil in a skillet until hot. (Do a test with a bread crumb first to make sure the oil is at the right temperature. The breadcrumb should begin to fry evenly immediately when placed in the oil.)
- Place tomatoes into the skillet, without crowding the pan.
- Fry each side for about 4-5 minutes until golden brown.
- Place on a cooling rack with paper towels below to absorb the excess oil that drips off.
- Serve hot.
Adapted from Grandma Barb’s fried zucchini