Southern Fried Green Tomatoes
These crispy Southern fried green tomatoes have tangy centers and a golden Cajun cornmeal crust. Ready in 30 minutes and perfect for dipping!
Equipment
Ingredients
- 3 large Green Tomatoes
- 1 tsp Cajun Seasoning
- 1/2 cup All Purpose Flour
- 2 large Eggs
- 1/2 cup Buttermilk
Cornmeal Coating
- 3/4 cup Yellow Cornmeal
- 3/4 cup Panko Breadcrumbs
- 1 tsp Cajun Seasoning
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
Instructions
- Cut the green tomatoes into ¼- to ⅓-inch-thick slices. Place them in a single layer on a paper towel-lined baking sheet and season both sides with 1/2 teaspoon of kosher salt. Let them sit for 10–15 minutes, then thoroughly pat them dry. This helps prevent a soggy coating. 3 large Green Tomatoes
- Prepare the breading station. Add the flour to one shallow bowl. In a second bowl, whisk together the eggs and buttermilk. In a third bowl, combine the cornmeal, panko, Cajun seasoning, garlic powder, onion powder, remaining ½ teaspoon salt, and black pepper. 1/2 cup All Purpose Flour 2 large Eggs 1/2 cup Buttermilk 3/4 cup Yellow Cornmeal 3/4 cup Panko Breadcrumbs 1 tsp Cajun Seasoning 1/2 tsp Garlic Powder 1/2 tsp Onion Powder
- Sprinkle the tomatoes with Cajun seasoning, then coat each tomato slice lightly in flour, shaking off the excess. Dip it into the buttermilk mixture, then press it firmly into the cornmeal coating until completely covered. 1 tsp Cajun Seasoning
- Pour about ½ inch of oil into a large, heavy-bottomed skillet. Heat over medium to medium-high heat until the oil reaches 350°F. If you don’t have a thermometer, sprinkle in a pinch of breading, it should immediately sizzle without burning.
- Working in batches, fry the tomatoes for 2–3 minutes per side, or until deeply golden brown and crisp. Avoid overcrowding the skillet, which can lower the oil temperature and make the coating greasy.
- Transfer the fried green tomatoes to a wire rack or paper towel-lined plate. Season lightly with salt while hot and serve immediately.
Notes
- Choose truly unripe tomatoes. Look for tomatoes that are evenly green and very firm. Any yellow or pink coloring means they’ve started ripening and may be too soft and juicy for frying.
- Shake off excess flour. You only need a thin, even coating. Too much flour can absorb the buttermilk mixture and create a gummy layer beneath the crust.
- Press on the cornmeal coating. Gently press the cornmeal and panko onto both sides and around the edges. Let the breaded tomatoes rest for about 5 minutes so the coating has time to adhere.
- Use a heavy-bottomed skillet. Cast iron holds heat well and helps the oil temperature remain steady as each batch is added.
- Monitor the oil between batches. Keep it near 350-365°F throughout frying, not just at the beginning. Oil that’s too cool makes the coating greasy, while overheated oil browns it before the tomato becomes tender.
- Remove loose crumbs from the oil. Use a fine-mesh skimmer between batches to remove breading that has fallen off. Otherwise, those crumbs can burn and give later batches a bitter flavor.
Nutrition
Calories: 197kcal, Carbohydrates: 33g, Protein: 8g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 64mg, Sodium: 109mg, Potassium: 314mg, Fiber: 4g, Sugar: 4g, Vitamin A: 547IU, Vitamin C: 8mg, Calcium: 77mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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