Southern Fried Green Tomatoes: Easy and Crazy Delicious
Fried green tomatoes are a delicacy in our home – and something that my husband begins craving, like clockwork, each May. Last year, he started craving them way too early and I had to tell him to slow his roll… I can’t make fried green tomatoes happen until the tomato plants make green tomatoes happen!
Fried green tomatoes are delicious, on their own, alongside just about any meal you can think of (breakfast meals that include fried eggs pair magically with them). We’ve discovered that they’re also outstanding on burgers and BLTs.
One of the main things you want to remember is not to crowd the pan. They like their space! To keep your fried green tomatoes from getting mushy or soggy while you cook them in batches, place them into a moderately warm oven (200 degrees or so) while frying the rest. Don’t cover them with aluminum foil (or anything for that matter) and don’t stack them on top of one another, until they’re ready to serve.
Southern Fried Green Tomatoes
Ingredients
- 2 eggs, lightly beaten
- 1/4 cup all-purpose or gluten-free four + 4 Tablespoons for dredging
- 1/2 cup buttermilk
- 1/2 cup yellow cornmeal
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon paprika
- 3 green tomatoes, cut into 1/3-inch slices
- Vegetable or Sunflower Oil
Instructions
- Mix together the slightly beaten eggs and buttermilk. Set aside.
- Combine 1/4 cup all-purpose flour, cornmeal, salt, pepper, and paprika in a shallow dish - a pie pan works like a charm.
- Dredge each tomato slice in 4 Tablespoons flour, dip into the egg mixture, and then dredge in the cornmeal/flour mixture.
- Heat 1/4 to 1/2 inch oil in a large skillet (iron skillet if you have one!) to 375°.
- Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. You don't want to crowd them!
- Drain on paper towels or an appropriate rack. Sprinkle hot tomatoes with salt a bit more salt if desired. Sea salt works beautifully for this task - just don't get them too salty!
