Fried Green Tomatoes Recipe
Crunchy, zesty Fried Green Tomatoes make a Southern appetizer superstar, with a golden cornmeal coating that’s pure comfort food magic.
Ingredients
- 4 medium firm green tomatoes, sliced ½-inch thick look for blemish-free, crisp tomatoes
- 1 cup buttermilk substitute with plain yogurt thinned with milk
- 1 cup yellow cornmeal stone-ground for extra texture
- 1/2 cup all-purpose flour gluten-free flour mix works too
- 1 tsp smoked paprika for a mild smoky note
- 1/2 tsp cayenne pepper adjust for heat
- 1 tsp garlic powder
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 1/2 cup neutral oil canola or vegetable oil
- Fresh parsley or chives, chopped optional garnish
Instructions
- In one shallow bowl, whisk buttermilk with ½ tsp salt and ¼ tsp pepper. In a second bowl, combine cornmeal, flour, paprika, cayenne, garlic powder, ½ tsp salt, and ¼ tsp pepper.
- Gently press each green tomato into the buttermilk, coating both sides. Let any excess drip off.
- Transfer each slice to the cornmeal bowl. Press lightly, then flip and press again so each piece is evenly breaded.
- In a large cast-iron skillet or heavy-bottomed pan, warm oil over medium heat until it reaches 350°F (or until a pinch of cornmeal sizzles on contact).
- Add tomato slices without crowding; fry 2–3 minutes per side, until golden brown and crisp. Use tongs to flip gently.
- Transfer cooked slices to a paper-towel-lined plate. Sprinkle immediately with a pinch of salt.
- Arrange on a platter, garnish with parsley or chives, and offer dipping sauces—maybe a garlic aioli or classic buttermilk ranch.
Notes
Thicker tomato slices hold up better. Pat dry tomatoes before buttermilk. Add lemon zest for extra tang. Use a cast-iron skillet for better temperature control.
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