This delightful summer recipe is the perfect way to celebrate summer. Southern style Buttermilk Fried Green Tomatoes are perfect as an appetizer, side dish, or added to a sandwich for fantastic texture and flavor!
Every year without fail, I inevitably end up with way too many tomato plants, which leads to more tomatoes than I can keep up with. My neighbors, family, and friends encourage this behavior (for obvious reasons), but that still leaves me with dozens of tomatoes that ripen quicker than I can use them.
This is one problem that, I’ll admit, I enjoy immensely. Coming up with creative ways to use ingredients is what puts fire in my belly, and tomatoes – ripe or not – are one of my favorites. At the very end of summer, however, there always comes a day when the weather is about to turn brutally cold and I realize those gorgeous, green tomatoes in my garden will never have the chance to ripen. Not wanting to lose them to the elements, they all get plucked from the vine and turned into either Pickled Green Tomatoes or these delightful Buttermilk Fried Green Tomatoes.
The larger, fully-grown but not-yet-ripe ones are used for frying, and the others get pickled. I’ll usually make a few jars of Spicy Green Tomato Salsa as well. The same friends and neighbors who enjoy my ripe tomato surplus get invited over for an end-of-summer gathering, with Fried Green Tomatoes being the guest of honor.
Fried Green Tomatoes Ingredients
- Green tomatoes – These should be fully grown but not yet starting to ripen.
- An egg – For dredging and helping the coating to adhere.
- All-purpose flour– Also for dredging.
- Buttermilk – This will add a slight tanginess that works so well in this dish. Don’t have buttermilk? Regular milk will work just fine.
- Cornmeal – This is what will give that wonderfully crunchy texture once fried.
- Cooking oil – Use a neutral-flavored oil for frying, such as vegetable or canola oil.
- Cajun seasoning – Optional but recommended as it adds a subtle heat and flavor.
(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)
How To Make Fried Green Tomatoes
If you’ve ever fried anything breaded, then making these Fried Green Tomatoes will be a breeze.
- Prepare the tomatoes: Slice green tomatoes into slices about ⅓-½ inch thick, taking care to get them all about the same size. Place them on a wire rack or paper towels and sprinkle a little salt over them. Let them sit for 5-10 minutes to draw out a little moisture, then pat them dry.
- Get your dredging station ready: Flour in one shallow bowl, an egg and buttermilk in another, and finally more flour, Cajun seasoning, salt, pepper, and cornmeal in the last one.
- Prep the oil: Heat the oil in a large skillet (cast iron works best) until it reaches 375F.
- Dip and drop: Dredge your tomatoes first in flour, then in the egg mixture, and finally the cornmeal mixture. Carefully drop them into the skillet and fry them for about 2-3 minutes per side, until they’re perfectly golden brown and crispy. You’ll likely need to do this in batches so the pan doesn’t become too crowded; overcrowding a pan will “steam” your food and prevent it from browning properly.
- Rest: Carefully remove tomatoes from the hot oil and allow them to drain on a wire rack.
Now it’s time to serve and enjoy! These are delicious on their own but even better with a sauce for dipping. See below for some ideas.
Fried Green Tomatoes Dipping Sauces & Toppings
My Fried Green Tomatoes recipe calls for Cajun seasoning in the breading, so I’ll typically opt for a homemade ranch dressing to balance the flavor and slight heat. You could omit the Cajun seasoning and offer a spicier dipping sauce if you like. Here are a few ideas:
Buttermilk or Ranch Dressing – Use a bottle of good ol’ Hidden Valley or make your own.
Pimento Cheese – Add a bit more southern flair and top with pimento cheese spread. It’s delicious! Goat cheese is another tasty cheese to try too.
Remoulade – This one is a classic for good reason: it’s incredibly flavorful and pairs perfectly with the tart green tomatoes.
Creamy Chipotle Sauce – The smokiness of this sauce is pure heaven!
Horseradish Sauce – Another creamy dipping sauce that pairs perfectly with these fried tomatoes.
Sriracha Mayo – I’m a sucker for mayo-based sauces when they’re served with anything deep-fried. Take the easy route and mix together Sriracha and mayonnaise, or add a clove or two of freshly minced garlic and a squeeze of fresh lemon juice.
Raspberry Jalapeño Jam – Green tomato and jalapeño jam exists because it’s spicy, sweet and savory rolled all into one and now just spread this jam on your fried tomatoes. Bacon jam is another jam worthy of trying too.
Honey Mustard – Sweet and tangy, a perfect way to complement this snack.
Pickled Red Onions – The tanginess of these red onions really elevates the flavor while adding burst of contrasting color.
Tomato Relish – Tomato relish adds a mild, tangy flavor, with a hint of sweetness, perfect as a topping!
Buttermilk Fried Green Tomatoes
This delightful summer recipe is the perfect way to celebrate summer. Fried Green Tomatoes are perfect as an appetizer, side dish, or added to a sandwich for fantastic texture and flavor!
Ingredients
- 3 large green tomatoes, cut into thick slices (about ⅓-½ inch)
- 1 ½ tsp kosher salt, divided
- 1 large egg, beaten
- ½ cup buttermilk (or regular milk)
- ½ tsp black pepper
- ¾ cup all-purpose flour, divided
- 1 tbsp Cajun seasoning
- ½ cup cornmeal
- Canola or vegetable oil
Instructions
- Salt the tomato slices with ½ tsp of salt. Allow to stand for 5-10 minutes to draw out some moisture. Pat dry with a paper towel.
- Set out three shallow bowls. Whisk the beaten egg and buttermilk together in one bowl. In the second bowl, whisk together the remaining salt, black pepper, ¼ cup flour, Cajun seasoning, and cornmeal. Place the remaining ½ cup flour in the third bowl.
- Pour the oil to about ¼-inch deep or so in a large skillet. Heat until it reaches 375F. While the oil is heating, dredge each tomato in the flour, then the egg mixture, and finally the cornmeal mixture, ensuring they’re well-coated.
- Fry the tomatoes in the hot oil (in batches if necessary so as not to overcrowd the pan), until they’re golden brown on both sides, about 2-3 minutes per side. Place on a wire rack placed over a sheet pan to drain. Serve immediately on their own or with a dipping sauce (see post for recommendations).
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 157Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 925mgCarbohydrates: 26gFiber: 2gSugar: 5gProtein: 5g
This data was provided and calculated by Nutritionix.
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