This fried green tomatoes recipe made with simple ingredients and brings the traditional taste of the South to your own home in a matter of minutes.
Fry time (per batch)2mins
Course: lunch, Side Dish
Keyword: 30-Minutes or less, fried green tomatoes, Southern Cooking
Servings: 14slices (depending on the size of your tomatoes)
Author: Jennifer Fishkind
Vegetable oil for fryingyou will need enough oil to come up about 1½ inches in your skillet
1cupregular bread crumbs
1tspLawry’s seasoning salt
kosher saltfor garnish after frying
In a heavy-duty skillet that is at least 3 inches deep, heat your oil to 350°F. It is best to use a thermometer so that you have an accurate reading of your oil temperature. *If you have an electric fryer, that will work great also.*
Prepare a clean plate with paper towels to place tomatoes on once fried and set aside.
Slice your tomatoes into ¼ inch thick slices and lay them on a plate lined with paper towels. Once all of your tomatoes are sliced, place another paper towel on top of them and blot away as much excess moisture as possible.
Set up your dredging station by setting out 3 shallow dishes (about 2 inches deep). Pie plates work great for this.
In the first dish, place your flour.
In the second dish, place your buttermilk, eggs and hot sauce. Whisk them together.
In the third dish, place the bread crumbs, cornmeal, seasoning salt, garlic powder and pepper. Mix them together until they are evenly combined.
You will start dredging your green tomato slices by first evenly coating them in the flour. You will want to carefully shake off any excess flour back into the dish.
Next, dip your flour-coated green tomato into the buttermilk mixture again, allowing any excess buttermilk to drip off back into the dish.
Finally, you will place your buttermilk-coated green tomato into the last dish with the breadcrumb mixture. Make sure all sides are evenly coated, and any excess mixture is gently shaken off back into the dish.
Gently place your coated green tomato slice onto a clean plate and repeat this process until all of your green tomatoes are ready to be fried.
Carefully place 3-4 tomatoes into the hot oil and allow them to fry for 2 minutes or until a beautiful golden brown. Make sure to not overcrowd your skillet and keep an eye on your oil temperature. You want to make sure your oil stays at 350°F.
Remove the fried green tomatoes and place them onto the prepared plate to absorb excess oil. Repeat this process until all the green tomatoes are fried. At this point, you can sprinkle a small pinch of kosher salt onto the hot fried tomatoes.
Storage:To Store: If you have any leftover you can store in an airtight container at room temperature for up to 2 days and heat until warm in an air fryer or skillet. To Freeze: Instead of frying your green tomatoes, lay them out on a baking tray and freeze. Once hardened, transfer the breaded green tomato slices to a Ziplock bag. When you are ready to fry the tomatoes, simply remove and fry--there's no need to thaw them first.Tips:
It's important to draw some of the juice from the tomato slices to help the breading adhere. Don't skip the step of blotting with paper towels.
Choose green, firm tomatoes for the best result.
For the perfect crispy fried green tomato it is important to slice the tomato thin and evenly.
If you buy tomatoes for this recipe, make sure you're actually buying unripe tomatoes, and not heirloom tomatoes that just happen to be green. Remember that all tomato varieties taste different, so that also goes for green tomatoes. Just try to find your favorite variety. A great place to find green tomatoes is at local farmers’ markets.
These are best served immediately, but if you have some leftovers, try placing them under the broiler for a few minutes on each side until they crisp back up. They are tasty served warm or room temperature.