I recently experimented with How To Fry Green Tomatoes using thick slices of green tomatoes dipped in buttermilk and coated with a blend of all-purpose flour, yellow cornmeal, salt, garlic powder, and paprika. The resulting crispy, golden bites offer a delightful twist on a classic Southern treat.
I’m excited to share my take on Fried Green Tomatoes. I first experimented with slicing 4 large green tomatoes about 1/4 inch thick and couldn’t wait to see how they would transform when coated in a mixture of buttermilk, all-purpose flour and yellow cornmeal.
I add in a teaspoon of salt, 1/2 teaspoon of black pepper, garlic powder, and paprika along with that optional 1/4 teaspoon of cayenne pepper to give it that extra kick. It took me a couple of tries to perfect the deep frying part using vegetable oil, but wow, they turned out tangy, golden and crispy.
I love how this recipe offers a fresh twist to traditional Southern fried sides and it’s also a great answer to the question, “What can I do with tomatoes?” Trust me, once you try these green fried tomatoes, you won’t easily forget why they’re such a delicious, crave-worthy treat. Enjoy the experiment!
Why I Like this Recipe
I really love this recipe because it gives me that awesome tangy flavor and crunch that just makes my taste buds dance every time I eat it. I enjoy how the tomatoes get all coated in that simple but flavorful mix of flour, cornmeal, and spices, it reminds me of home-cooked southern food that’s full of character without being too fancy. I also like that it’s super easy to whip up – dipping the tomato slices in buttermilk and then coating them is straightforward, so I don’t have to stress out about complicated steps. Plus, I like that the slight kick from the cayenne pepper makes it interesting without overpowering the taste, giving each bite a little surprise.
Ingredients
- Green tomatoes: Tangy and firm, loaded with fiber and offering a fresh, tart flavor.
- Buttermilk: Creamy with a slight tang, rich in protein and calcium to add moisture.
- All-purpose flour: Provides carbohydrates and structure so the batter sticks real well.
- Yellow cornmeal: Adds crunch and a bit of natural sweetness while giving extra fiber in every bite.
- Vegetable oil: Used to deep fry the tomatoes, which makes them crispy even though its high in fat.
- Spices: A mix of salt, garlic, paprika and cayenne brings flavor and a warming kick.
- Overall blend: Combines tang, crunch and spice for a memorable fried tomatoes treat.
- Nutritional note: Tomatoes and spices are healthy, but frying ups fat so enjoy moderately.
Ingredient Quantities
- 4 large green tomatoes, sliced about 1/4 inch thick
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optinal for a little kick)
- Vegetable oil for deep frying (enough to fill your pan about 2 cups)
How to Make this
1. First, slice the tomatoes into 1/4 inch thick rounds and set ’em aside on a plate.
2. In a shallow bowl, pour the buttermilk. In another bowl, mix together the all-purpose flour, yellow cornmeal, salt, black pepper, garlic powder, paprika, and that 1/4 teaspoon of cayenne pepper if you want a little kick.
3. Heat up enough vegetable oil in a deep pan to cover your tomatoes – about 2 cups should do it – to roughly 350°F if you can.
4. Now dip each tomato slice into the buttermilk first so it gets all wet.
5. Then dunk the slice into the flour and cornmeal mixture, making sure it’s well coated on both sides.
6. Shake off any extra coating and let the tomato rest on a plate for a minute so the mix sticks better.
7. Carefully slide the coated tomatoes into the hot oil – don’t overcrowd the pan; work in batches if you need.
8. Fry each slice for about 2-3 minutes on each side until they turn a tangy, golden color and get that crispy crunch.
9. Once they’re done, use a slotted spoon to take them out and place them on paper towels to drain the excess oil.
10. Serve ’em hot and enjoy these classic Southern delights as a side or a bite-sized snack!
Equipment Needed
1. Sharp knife for slicing the tomatoes
2. Cutting board
3. 2 measuring cups for the buttermilk and dry ingredients
4. 2 mixing bowls – one shallow bowl for the buttermilk and one for the flour/cornmeal mixture
5. Deep frying pan or pot (big enough to hold about 2 cups of oil)
6. Food thermometer (to check that the oil is about 350°F, if you have one)
7. Slotted spoon
8. Plates for resting and draining the fried tomatoes
9. Paper towels for draining the excess oil
FAQ
Fried Green Tomatoes Recipe Substitutions and Variations
- For the buttermilk, you can use 1 cup whole milk mixed with 1 tablespoon of lemon juice or vinegar and let it sit for 5-10 minutes.
- If you don’t have all-purpose flour, try a gluten-free flour blend but note it might change the texture a bit.
- If you’re out of yellow cornmeal, you can use polenta though its texture may be a bit coarser than cornmeal.
- Instead of vegetable oil, you can substitute with canola or peanut oil for deep frying, both work pretty well.
Pro Tips
1. Make sure your oil is at the right temp – around 350°F – becuz if its too cool, the coating will absorb too much oil and turn soggy, and if its too hot, you risk burning the outside before the inside cooks.
2. Let the tomato slices sit for a minute after coating so the mixture can stick properly, this helps to keep the crunch and stops the batter from falling off when you flip them.
3. Avoid overcrowding the pan; fry in small batches even if it takes a bit longer – too many slices in the oil will drop the temp, and you’ll end up with uneven crunch.
4. If you like a bit of extra spice, experiment with a slightly higher pinch of cayenne pepper in your flour mix – but be careful not to overdo it, cause you still wanna taste the natural tartness of the green tomatoes.
Fried Green Tomatoes Recipe
I recently experimented with How To Fry Green Tomatoes using thick slices of green tomatoes dipped in buttermilk and coated with a blend of all-purpose flour, yellow cornmeal, salt, garlic powder, and paprika. The resulting crispy, golden bites offer a delightful twist on a classic Southern treat.
4
servings
250
kcal
Equipment: 1. Sharp knife for slicing the tomatoes
2. Cutting board
3. 2 measuring cups for the buttermilk and dry ingredients
4. 2 mixing bowls – one shallow bowl for the buttermilk and one for the flour/cornmeal mixture
5. Deep frying pan or pot (big enough to hold about 2 cups of oil)
6. Food thermometer (to check that the oil is about 350°F, if you have one)
7. Slotted spoon
8. Plates for resting and draining the fried tomatoes
9. Paper towels for draining the excess oil
Ingredients
-
4 large green tomatoes, sliced about 1/4 inch thick
-
1 cup buttermilk
-
1 cup all-purpose flour
-
1 cup yellow cornmeal
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
1/2 teaspoon garlic powder
-
1/2 teaspoon paprika
-
1/4 teaspoon cayenne pepper (optinal for a little kick)
-
Vegetable oil for deep frying (enough to fill your pan about 2 cups)
Directions
- First, slice the tomatoes into 1/4 inch thick rounds and set 'em aside on a plate.
- In a shallow bowl, pour the buttermilk. In another bowl, mix together the all-purpose flour, yellow cornmeal, salt, black pepper, garlic powder, paprika, and that 1/4 teaspoon of cayenne pepper if you want a little kick.
- Heat up enough vegetable oil in a deep pan to cover your tomatoes – about 2 cups should do it – to roughly 350°F if you can.
- Now dip each tomato slice into the buttermilk first so it gets all wet.
- Then dunk the slice into the flour and cornmeal mixture, making sure it's well coated on both sides.
- Shake off any extra coating and let the tomato rest on a plate for a minute so the mix sticks better.
- Carefully slide the coated tomatoes into the hot oil – don’t overcrowd the pan; work in batches if you need.
- Fry each slice for about 2-3 minutes on each side until they turn a tangy, golden color and get that crispy crunch.
- Once they’re done, use a slotted spoon to take them out and place them on paper towels to drain the excess oil.
- Serve 'em hot and enjoy these classic Southern delights as a side or a bite-sized snack!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 200g
- Total number of serves: 4
- Calories: 250kcal
- Fat: 8g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Polyunsaturated: 1.5g
- Monounsaturated: 3g
- Cholesterol: 15mg
- Sodium: 300mg
- Potassium: 250mg
- Carbohydrates: 35g
- Fiber: 4g
- Sugar: 5g
- Protein: 8g
- Vitamin A: 500IU
- Vitamin C: 10mg
- Calcium: 150mg
- Iron: 1.5mg
