Description
Enjoy a Southern classic with this Fried Green Tomatoes recipe featuring golden, crispy exteriors and juicy, tender interiors. Perfect as a comforting appetizer or snack, these fried slices bring a delightful crunch and a touch of Cajun spice to your table. Serve with your favorite dipping sauce or use in sandwiches for a flavorful twist.
Ingredients
Scale
Tomatoes
- 4 medium 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 Serving
- Peanut oil (or any high smoke-point oil), enough for 2 inches deep frying
- Flaky salt, for garnishing (optional)
Instructions
- Prep the tomatoes: Slice the tomatoes into 1/2-inch thick slices, discarding or eating the top and bottom ends. Pat the slices dry with paper towels to remove excess moisture.
- Set up the dredging station: In one shallow dish, combine the flour, cornmeal, and Creole Cajun seasoning, whisking well to mix thoroughly. In a second shallow dish, whisk together the eggs, buttermilk, and hot sauce until fully combined. Set a baking sheet or large platter aside for the dredged tomatoes.
- Dredge the tomatoes: Working in batches, dip each tomato slice into the egg mixture, coating all surfaces. Then press each slice firmly into the flour and cornmeal mixture to coat well, shaking off excess. Place the dredged slices onto the prepared baking sheet.
- Rest the tomatoes: Allow the dredged slices to sit while heating the oil, which helps the coating adhere better during frying.
- Fry the tomatoes: Heat peanut oil in a large cast iron skillet over medium heat until it reaches 350-375°F (about 2 inches deep). Fry tomato slices in batches, cooking until golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to transfer fried tomatoes to a paper towel-lined plate to drain excess oil. Reheat oil to 350°F between batches as needed.
- Serve: Optionally sprinkle flaky salt over the fried green tomatoes. Serve immediately with your favorite dipping sauces such as remoulade, tartar, or comeback sauce, or use in sandwiches as desired.
Notes
- For best results, read the full blog post and watch the tutorial video before starting.
- To make this gluten-free, substitute the flour with your favorite gluten-free baking flour at a 1:1 ratio, such as Bob's Red Mill gluten-free flour.
- Use a thermometer to accurately maintain the oil temperature between 350-375°F to ensure optimal crispiness and prevent soggy coating.
- Patting tomatoes dry is essential to reduce splattering and ensure the breading sticks well.
- Adjust hot sauce quantity in the wet mixture according to your preferred spice level.
Nutrition
- Serving Size: 1 serving (about 4 slices)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 110 mg
