Zesty Fried Green Tomatoes Recipe: Crispy Southern Magic

Summer’s bounty brings a Southern classic that tantalizes taste buds with its crispy fried green tomatoes bursting with flavor.

Unripe tomatoes get a delightful makeover when coated in a golden, crunchy breading that sings with Southern charm.

Sliced thick and seasoned just right, these green beauties turn an ordinary side dish into a memorable culinary experience.

The key is selecting firm, green tomatoes that hold their shape during frying.

Salt, pepper, and a blend of cornmeal create a irresistible coating that crisps up perfectly in hot oil.

Each bite delivers a satisfying crunch that transports you to a sun-drenched porch in the heart of the South.

Dive into this simple yet spectacular dish that promises to become a new summer favorite.

Quick Recipe Overview

Prep Time:

Cook Time: 0 minutes

Total Time:

Calories: 320 kcal

Servings: 5

Ingredient Rundown for Fried Green Tomatoes

• Mayonnaise: Creamy base that provides rich, tangy foundation for the sauce.
• Hot Sauce: Adds spicy kick and vibrant flavor dimension.
• Capers: Brings briny, sharp accent to complement the fried tomatoes.
• Dijon Mustard: Contributes sharp, zesty undertone and depth.
• Garlic: Delivers pungent, aromatic note to elevate sauce complexity.

• Green Tomatoes: Choose firm, unripe tomatoes with bright green color and no soft spots.
• Coarse Salt: Helps draw out moisture and enhances breading adherence.

• All-Purpose Flour, Garlic Powder, Onion Powder, Smoked Paprika: Creates flavorful seasoned coating with depth and complexity.
• Buttermilk: Provides tangy moisture and helps breading stick to tomatoes.
• Egg White: Binds breading and ensures crispy exterior.
• Breadcrumbs, Cornmeal: Deliver golden, crunchy texture with complementary grain profiles.

• Vegetable Oil: Neutral oil ideal for high-heat frying with consistent temperature.

What You’ll Need to Fry Green Tomatoes at Home

• Large Cast Iron Skillet: Perfect for achieving that crispy, golden-brown exterior on the tomatoes.
• Shallow Dishes (3): Essential for creating a smooth breading station with flour, buttermilk, and cornmeal mixtures.
• Wire Rack: Helps drain excess coating and keeps breaded tomatoes crisp before frying.
• Rimmed Baking Sheet: Provides a stable surface for the wire rack and catches any drips.
• Medium Bowl: Used for mixing the remoulade sauce ingredients.
• Whisk: Great for blending sauces and breading mixtures smoothly.
• Serrated Knife: Helps slice tomatoes evenly and cleanly.
• Paper Towels: Crucial for patting tomatoes dry and draining fried tomatoes.
• Instant-Read Thermometer (Optional): Helps monitor oil temperature for perfect frying.

Instructions for Perfect Fried Green Tomatoes

• Remoulade Sauce Preparation

Create a tangy sauce by mixing creamy ingredients with zesty seasonings. Blend carefully and chill until ready to use.

• Tomato Slicing

Cut green tomatoes into neat, even slices. Sprinkle with salt and let them rest to remove excess moisture. Gently dry with paper towels.

• Breading Station Setup

Arrange three shallow dishes for coating. First dish contains seasoned flour, second holds egg and buttermilk mixture, third combines crunchy breadcrumbs and cornmeal.

• Coating Process

Dip each tomato slice through the three stations. Start with flour, then buttermilk mixture, and finish with crispy coating. Press gently to ensure even coverage.

• Resting Period

Allow coated tomato slices to sit on a wire rack. This helps the breading stick and creates a crispier texture.

• Frying Technique

Heat oil in a cast iron skillet until shimmering. Carefully add tomato slices in small batches. Fry until golden and crispy, about 3-5 minutes per side.

• Serving

Drain fried tomatoes on paper towels to remove excess oil. Serve immediately with cool, tangy remoulade sauce for a delightful Southern-style appetizer.

Ideas for Seasoning or Dipping Sauces

• Sprinkle a pinch of smoked paprika into the breadcrumb mixture for an extra flavor punch that elevates the traditional recipe.
• Let tomato slices rest with salt to draw out excess water, ensuring a crispier, more adherent breading that doesn't get soggy.
• Keep a consistent 350°F oil temperature for perfectly golden-brown tomatoes without burning or undercooking the breading.
• Experiment with yellow tomatoes or even zucchini slices using the same breading technique for a delightful summer side dish variation.
• Bread the tomato slices in advance and refrigerate for up to 2 hours before frying to save time during meal preparation.

Best Ways to Serve Fried Green Tomatoes

• Delightful Dipping Companions: Serve the crispy fried green tomatoes alongside the creamy remoulade sauce for a perfect flavor explosion that will make taste buds dance.
• Southern Comfort Plate: Pair with classic sides like pulled pork, creamy coleslaw, or buttermilk biscuits to create a true southern-style meal that feels like a warm hug on a plate.
• Brunch Superstar: Transform these golden-brown beauties into a show-stopping brunch dish by topping with a poached egg and crumbled bacon for an irresistible morning treat that will impress everyone at the table.
• Quick Appetizer Magic: Arrange the fried green tomatoes on a rustic wooden board with small ramekins of remoulade sauce for a stunning appetizer that guests can grab and enjoy during casual gatherings or game day celebrations.

Storing and Reheating Fried Tomatoes

• Quick Refrigeration Strategy: Store leftover fried green tomatoes in an airtight container inside the refrigerator for maximum freshness, keeping them crispy for up to 2-3 days.
• Reheating Magic: Restore crunchiness by warming tomatoes in a preheated oven at 375°F for 8-10 minutes, which helps maintain their original texture better than microwave heating.
• Smart Sauce Handling: Keep homemade remoulade sauce sealed tightly in the refrigerator, consuming within 5-7 days for optimal flavor and food safety.
• Advance Preparation Tip: Bread tomato slices up to 2 hours before cooking and refrigerate on a wire rack, allowing the coating to set and ensuring a more consistent crispy exterior when frying.

Tangy Fried Green Tomatoes

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• Total Time: 0 hours
• Yield: 5 1x

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Description

Southern classic Southern Fried Green Tomatoes combine tangy unripe tomatoes with crispy cornmeal coating. Comforting flavors and textures bring Southern hospitality directly to your plate.

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Ingredients

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Remoulade Sauce Ingredients:

• 1 ¼ cups (296 ml) mayonnaise
• 2 ½ tbsps (37.5 ml) spicy brown mustard
• 2 tsps (10 ml) prepared horseradish
• 2 tsps (10 ml) lemon juice
• 1 tsp (5 ml) pickle juice (dill or sweet)
• 1 tsp (5 ml) hot sauce
• 1 tbsp (15 g) paprika (sweet or smoked)
• 1 tbsp (15 g) finely chopped fresh parsley
• 1 tsp (5 g) Cajun seasoning (or Creole seasoning)
• 1 clove garlic, grated
• Grind of black pepper

Fried Green Tomato Ingredients:

• 3 large firm (unripe) green tomatoes (about 1 ½ lbs or 680 g total)
• ¾ cup (90 g) all-purpose flour
• ½ cup (50 g) panko bread crumbs
• ⅓ cup (45 g) fine white cornmeal
• 1 ½ tsps (9 g) kosher salt
• ½ tsp (2.5 g) smoke

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Instructions

1. Prepare Remoulade Sauce: Whisk all sauce ingredients in a medium bowl, adjusting seasonings to taste. Refrigerate until serving time to allow flavors to meld.
2. Tomato Preparation: Using a serrated knife, slice green tomatoes into uniform 3/8-inch rounds. Season both sides with coarse salt and rest for 30 minutes to draw out moisture, improving breading adherence.
3. Breading Setup: Create three seasoning stations – first with flour, garlic powder, onion powder, and smoked paprika; second with buttermilk, egg white, and hot sauce; third with breadcrumbs and cornmeal. Methodically coat each tomato slice: first in seasoned flour, then buttermilk mixture, and finally breadcrumb-cornmeal blend, pressing gently for even coverage.
4. Preheating and Oil Preparation: Position a wire rack inside a rimmed baking sheet. Heat cast iron skillet over medium-high heat until oil reaches 350 degrees fahrenheit, verifying temperature with water droplet test.
5. Frying Process: Carefully add 3-4 breaded tomato slices to hot oil, avoiding overcrowding. Fry until achieving a rich golden-brown color, approximately 3-5 minutes per side. Maintain consistent oil temperature by adjusting heat as needed.
6. Finishing and Serving: Transfer fried tomatoes to a paper towel-lined plate to drain excess oil. Continue frying remaining slices, replenishing oil if necessary. Serve immediately with chilled remoulade sauce, presenting a classic southern-style appetizer bursting with crispy texture and tangy flavor.

Notes

• Moisture Mastery: Salt the green tomatoes for 30 minutes to draw out excess water, ensuring a crispier, more adherent breading that won’t slip off during frying.
• Breading Technique: Create three distinct stations with precise ingredients to build layers of flavor and achieve a perfectly crisp, well-seasoned coating that clings beautifully to each tomato slice.
• Temperature Control: Maintain oil at a steady 350°F for even, golden-brown frying without burning or undercooking – use water droplet test to check skillet readiness and prevent oil breakdown.
• Batch Cooking Strategy: Fry only 3-4 tomato slices at a time to prevent oil temperature drop and ensure each slice gets maximum crispiness and even golden coloration.

• Cook Time: 0 minutes
• Category: Appetizer, Snacks
• Method: Frying
• Cuisine: Southern American

Nutrition

• Serving Size: 5
• Calories: 320
• Sugar: 2 g
• Sodium: 650 mg
• Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 15 mg