Fried Green Tomatoes

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Fried green tomatoes have been a favorite Southern classic for generations.  Green tomatoes are sliced, coated in tangy buttermilk, dredged in flour and cornmeal, and then fried until they’re beautifully golden brown and crispy.  This Fried Green Tomatoes recipe yields a perfectly crispy-crunchy outcome that you’ll love eating with your favorite dipping sauces!

As a relatively recent Southern transplant, I’ve been busy exploring and enjoying a wide variety of traditional Southern foods from Virginia to Louisiana and everywhere in between.  Everything from shrimp and grits to boiled peanuts, the South has some of the very best food in the country.  Fried Green Tomatoes is another example of a classic Southern dish that has stood the test of time.

What Are Fried Green Tomatoes?

If your only familiarity with fried green tomatoes is the Johnny Depp movie it’s time to roll up your sleeves, get out your frying pan, and enjoy some traditional Southern cuisine.  This classic dish is made from unripe, green tomatoes that are sliced, coated in a buttermilk, flour and cornmeal mixture, and fried until they’re golden brown and crispy.  Unripe tomatoes are firm in texture, enabling them to retain their shape and firmness when frying, and their tangy flavor contrasts nicely with the crunchy fried coating.  They are commonly served with savory dipping sauces.

Fried green tomatoes are believed to have originated in the Southern region of the United States and are associated in particular with Alabama and Georgia.  They are deeply rooted in Southern culinary tradition where the region boasts an abundant tomato harvest.  Their popularity has since spread beyond the South, becoming a staple in many American restaurants and even gaining recognition worldwide.

What to Serve With Fried Green Tomatoes

Fried green tomatoes can be served as an appetizer, a side dish, or even as a main course. Here are some ideas for tasty accompaniments:

• Creamy Coleslaw or Freezer Slaw.  Either of these complement the crispy texture of the fried tomatoes and provide a refreshing contrast.
• Skillet Cornbread, Cornbread Muffins, or Quinoa Cornbread.  After all, it makes perfect sense to pair one Southern classic with another.
• Corn Pudding.  The creaminess of this corn pudding pairs beautifully with the crispy, tangy fried tomatoes.
• Shrimp or Seafood.  Some simple sautéed shrimp or pan-fried/baked fish make a great pairing with these fried tomatoes.
• Cheese Grits.  Or how about Shrimp and Grits?  The smooth and savory grits complement the tangy tomatoes, creating a comforting and satisfying meal.
• Pimento Cheese: Spread a dollop of pimento cheese on top of each fried green tomato slice.
• Sandwich: Layer the fried green tomatoes with bacon and lettuce along with some mayonnaise or aioli on toasted bread or a soft roll for an unforgettable sandwich!
• Salad:  Round out your meal with some mixed leafy greens and a vinaigrette dressing.

Dipping Sauces for Fried Green Tomatoes

There are many tasty sauce options to complement their tangy flavor and crispy texture.  Here are several:

• Remoulade
• Tartar Sauce
• Thousand Island Dressing
• Cilantro Sauce
• Creamy Cilantro Dressing
• Tzatziki Sauce
• Fry Sauce
• Big Mac Sauce
• Yum Yum Sauce
• Russian Dressing
• Spicy Ranch Sauce
• Chipotle Mayo
• Basil Pesto
• Sriracha or Garlic Aioli
• Lemon Dill Sauce

Whether you’re going for something classic or something more fusion, there are lots of options – choose your favorites!

Fried Green Tomatoes Recipe

Traditionally only cornmeal is used along with the flour and egg for the coating, giving the fried green tomatoes their characteristic gritty, crunchy texture.  I prefer a combination of cornmeal and breadcrumbs (panko breadcrumbs in particular) to add a lighter, crispier element to the otherwise heavy texture of cornmeal.  You can use a combination of both or use all cornmeal if you prefer, or even all panko breadcrumbs for a much lighter texture.  Experiment and see which you prefer.  Also, while I recommend using buttermilk for its tangy flavor, you can substitute regular milk if needed.

Let’s get started!

1. Choose large, firm, relatively uniform unripe green tomatoes.
2. Slice them into 1/4 to 1/2 inch thick rounds. If you like you can discard the ends.
3. Add the oil to a large skillet to a depth of about 1/2 inch and heat over medium-high to 375 degrees F (190 degrees C).
4. While the oil is heating, set up the coating station by putting out three shallow bowls.  In the first bowl, stir together the flour, garlic powder, onion powder, salt, and pepper.  In the second bowl whisk together the buttermilk and egg.  In the third bowl combine the bread crumbs and cornmeal.
5. To coat the sliced tomatoes, dredge each slice all over in the flour mixture (shake off any excess flour), then dip it in the buttermilk/egg mixture (letting the excess drip off), and then evenly coat it in the cornmeal mixture.  Place the breaded slices in a single layer on a baking rack.
6. Use an instant read thermometer to confirm the oil is at 375 degrees F.  Fry the tomatoes in batches leaving ample space between them to ensure they do not touch.  Fry until crisp and golden brown on one side, 3-5 minutes, then flip and fry on other side.  Transfer the fried tomatoes to a plate or rack lined with paper towels to drain while you fry the remaining tomato slices.  Add more oil as needed, bringing the oil back up to temp.

Serve immediately while hot with your favorite dipping sauces (see blog post above for ideas).

These will serve 4-6 depending on whether you’re serving them as a main dish or side.

Enjoy!

For more favorite Southern dishes be sure to try our:

• Shrimp and Grits
• Corn Pudding
• Sausage Gravy and Biscuits
• Fried Okra
• Boiled Peanuts
• Andouille and Greens with Cheese Grits
• Jambalaya
• Skillet Cornbread
• Southern Black Eyed Pea Salad
• Grillades and Grits
• Fried Catfish
• Chicken Fried Steak Burgers