Fried Green Tomatoes
“Sliced unripe tomatoes breaded and fried until golden.”
green tomatoes
Flour
Buttermilk
cornmeal
OilWhere it comes from
A traditional Southern dish, fried green tomatoes are often served as a side or appetizer, popularized by Southern cuisine.
On the Palate
How it's made
4 steps · Show ↓35 min active
How it's made
4 steps · Show ↓- 15 min
Slice the green tomatoes into 1/4-inch thick rounds, revealing their firm, juicy flesh. Set up a dredging station with separate shallow dishes for flour, buttermilk, and cornmeal.
- 210 min
Heat the oil in a large skillet over medium-high heat until it shimmers. Dip each tomato slice first in flour, then in buttermilk, and finally in cornmeal, ensuring an even coating.
Watch outEnsure the oil is hot enough to sizzle when a drop of batter is added; cool oil will lead to soggy tomatoes.
- 315 min
Carefully lay the coated tomato slices in the hot oil, frying until each side is golden brown and crispy, about 3 minutes per side. Listen for a steady sizzle and watch for the edges to turn golden.
- 45 min
Transfer the fried tomatoes to a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy, perhaps with a side of remoulade or your favorite dipping sauce.
