Fried Green Tomatoes

Fried Green Tomatoes can be a snack, lunch, or a side for family dinner. Dip in remoulade sauce or buttermilk ranch dressing, and use up green tomatoes from your Summer garden.

You can buy green tomatoes in the store, I found beautiful firm unripe heirloom tomatoes in my local grocery produce section. There are a few secrets to this recipe, and you will get a golden crisp crust and the dipping sauces take these over the top...

Why This Recipe Works

• Use up green tomatoes so they don't go to waste in your kitchen.
• The crunchy and crisp coating on these tomatoes is just right. The combination of cornmeal and Panko bread crumbs adds a nice thick coating with crunchy edges.
• The trick is in the oil temperature, get your oil temperature to 350 degrees for the best results, otherwise, your tomatoes will fry soggy. I recommend peanut oil, as it has a high smoke point and is flavorless.
• The method of triple dipping and post-frying rest also helps get and keep that gorgeous golden exterior crust. I'll give you all the tips and tricks to get them right in the recipe below.
• This is a cost-effective recipe, especially if you have green tomatoes from your garden, or a friend gives them to you! I grew the little ones, and also got a couple from my grocery store.
• All I can say, is these are even better dipped or drizzled. Try a hot sauce you love like Tabasco or sauces like remoulade or buttermilk ranch dressing.
• Enjoy your fried green tomatoes as a lunch, or side dish at family dinner. I have heard people even love to eat them for breakfast!

How To Make Fried Green Tomatoes

1. Clean and slice the tomatoes ½" thick.
2. Sprinkle with sea salt.
3. While the salted tomato slices are resting, set out three shallow bowls with coating ingredients: 1rst dip-flour and Cajun seasoning 2nd dip-buttermilk and egg 3rd dip-breadcrumbs and cornmeal.
4. Dip each green tomato slice in 1) flour/cajun seasoning 2) buttermilk/egg, then 3) breadcrumbs/cornmeal. Set on a platter or plate.
5. In a large cast-iron pan or heavy skillet, heat the peanut oil on medium heat to 350-375 degrees. The OIL MUST BE HOT OR IT MAKES THEM SOGGY, this takes about 5 minutes. Fry for about 2-3 minutes on each side or until golden brown. Flip using tongs and a spatula to work safely. Let the oil come back up to temp between batches.
6. Set the cooked tomatoes on the wire rack over a baking sheet. Sprinkle with sea salt or a flake salt like Maldon. Serve warm with hot sauce like Tabasco, remoulade, or buttermilk dressing.

Top Tips

• Tomatoes: You want firm (not ripe) green tomatoes. I found that I could fry both small and large tomatoes, but the big slices are easier to get the coating to stick and prettier in my opinion than the small ones, but both are delicious!
• Sea salt: When you salt the green tomato slices, it is doing two things. One it pulls extra moisture from the tomato prior to frying, and it also flavors the tomatoes.
• Flour: AP flour is fine, it helps to coat and bind the other coatings and seasoning onto the tomato slices.
• Cajun seasoning: You can buy or make your own Cajun seasoning. Take a look at my recipe for Cajun seasoning, it is a great way to use up your spices.
• Buttermilk: I use buttermilk (and also use this when making fried chicken) but you can substitute milk.
• Egg: The egg acts as a binder for the wet dip.
• Cornmeal: Add a smoother coating texture to the fried green tomatoes.
• Panko dry bread crumbs: Add a crunchy exterior coating to the fried green tomatoes. I love to mix Panko and cornmeal for the best-fried food results.
• Peanut oil: I think peanut oil is the best to fry in, it really does the job and gets a crisp golden coating. Peanut oil has a high smoke point, and a neutral flavor, which is important. You can use vegetable oil, canola, or sunflower oil as well.
• Dipping sauces: You can serve either remoulade or buttermilk ranch dressing drizzled or in little bowls to enjoy your fried green tomatoes.
• Garnish: Drizzle sauces and sprinkle with chives.

What You Will Need...

Yummy Dipping Sauces...

Remoulade

Remoulade sauce is a popular condiment or dipping sauce, usually paired with seafood, cold meats, and fried foods like French fries.

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A classic dipping sauce for Fried Green Tomatoes is Ranch Dressing, it is SO easy and ready in minutes when you make it at home.

Ranch Dressing (Buttermilk Ranch Dressing)

Ranch Dressing including 20+ creative recipe ideas, plus my best tips on how to make ranch dressing at home in a Mason jar.

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Fried Green Tomatoes

Fried Green Tomatoes can be lunch or a family dinner side. Dip in remoulade sauce or buttermilk ranch dressing, and use up green tomatoes!

Course Appetizers, Dips, & Snacks

Cuisine American

Keyword cajun seasoning, fried green tomatoes, tomato recipes

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings 4

Calories 434kcal

Author Lisa Hatfield

Equipment

Large Cast Iron Skillet

Melon Baller

Large Stainless Spatula

OXO Good Grips 12" Tongs

Ingredients

green tomatoes

• 3 firm green tomatoes
• 2 tablespoons sea salt

dry dip mix

• 1 cup AP flour
• 1 tablespoon Cajun seasoning

wet dip mix

• ½ cup buttermilk or milk
• 1 egg

crispy coating mix

• ⅓ cup cornmeal
• ½ cup panko bread crumbs
• ¼ cup peanut oil

optional dips and garnish

• remolaude sauce
• buttermilk ranch dressing
• Maldon salt for finishing
• chives finely diced

Instructions

prep the green tomatoes

• Wash, and remove the tomato stems using a melon baller or small knife.
• Slice unpeeled tomatoes into ½ inch thick slices. Lay on a tray, and sprinkle both sides of tomato slices with sea salt. Let tomato slices stand for 5 minutes. This adds flavor and removes some of their liquid.

dip the tomatoes

• While the salted tomato slices are resting, set out three shallow bowls with coating ingredients: 1rst dip bowl-flour and Cajun seasoning (if using) 2nd dip bowl-buttermilk and egg - whisk together well 3rd dip bowl-breadcrumbs and cornmeal.
• Dip each green tomato slice in 1) flour/cajun seasoning 2) buttermilk/egg, then 3) breadcrumbs/cornmeal. Set on a platter or plate to rest.

fry the tomatoes

• In a large cast iron pan or heavy skillet, heat the peanut oil on medium heat to 350-375 degrees. The OIL MUST BE HOT OR IT MAKES THEM SOGGY, this takes about 5 minutes. Use a thermometer or stick the end of a wood spoon and if it bubbles, the temperature is high enough.
• Place a wire rack over a sheet pan. Fry half of the coated tomato slices at a time, for about 2-3 minutes on each side or until golden brown. Flip using tongs and a spatula to work safely. Let the oil come back up to temp between batches. Set the cooked tomatoes on the wire rack while frying to keep them crisp.
• Sprinkle with sea salt or a flake salt like Maldon. Serve warm with hot sauce like Tabasco, remoulade, or buttermilk dressing. Best to eat while they are hot.

Notes

Use up green tomatoes so they don't go to waste in your kitchen.

The crunchy and crisp coating on these tomatoes is just right. The combination of cornmeal and Panko bread crumbs adds a nice thick coating with crunchy edges.

The trick is in the oil temperature, get your oil temperature to 350 degrees for the best results, otherwise, your tomatoes will fry soggy. I recommend peanut oil, as it has a high smoke point and is flavorless.

The method of triple dipping and post-frying rest also helps get and keep that gorgeous golden exterior crust. I'll give you all the tips and tricks to get them right in the recipe below.

This is a cost-effective recipe, especially if you have green tomatoes from your garden, or a friend gives them to you! I grew the little ones, and also got a couple from my grocery store.

All I can say, is these are even better dipped or drizzled. Try a hot sauce you love like Tabasco or sauces like remoulade or buttermilk ranch dressing.

Enjoy your fried green tomatoes as a lunch, or side dish at family dinner. I have heard people even love to eat them for breakfast!

• Tomatoes: You want firm (not ripe) green tomatoes. I found that I could fry both small and large tomatoes, but the big slices are easier to get the coating to stick and prettier in my opinion than the small ones, but both are delicious!
• Sea salt: When you salt the green tomato slices, it is doing two things. One it pulls extra moisture from the tomato prior to frying, and it also flavors the tomatoes.
• Flour: AP flour is fine, it helps to coat and bind the other coatings and seasoning onto the tomato slices.
• Cajun seasoning: You can buy or make your own Cajun seasoning. Take a look at my recipe for Cajun seasoning, it is a great way to use up your spices.
• Buttermilk: I use buttermilk (and also use this when making fried chicken) but you can substitute milk.
• Egg: The egg acts as a binder for the wet dip.
• Cornmeal: Add a smoother coating texture to the fried green tomatoes.
• Panko dry bread crumbs: Add a crunchy exterior coating to the fried green tomatoes. I love to mix Panko and cornmeal for the best-fried food results.
• Peanut oil: I think peanut oil is the best to fry in, it really does the job and gets a crisp golden coating. Peanut oil has a high smoke point, and a neutral flavor, which is important. You can use vegetable oil, canola, or sunflower oil as well.
• Dipping sauces: You can serve either remoulade or buttermilk ranch dressing drizzled or in little bowls to enjoy your fried green tomatoes.
• Garnish Drizzle sauces and sprinkle with chives.

Nutrition

Calories: 434kcal | Carbohydrates: 51g | Protein: 10g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 4002mg | Potassium: 462mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1739IU | Vitamin C: 13mg | Calcium: 130mg | Iron: 4mg

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