Southern Fried Green Tomatoes


▢3 to 4 firm green tomatoes
▢1 cup buttermilk
▢1 large egg
▢½ cup cornmeal
▢1 cup all-purpose flour
▢1 teaspoon garlic powder
▢1 teaspoon black pepper
▢1 teaspoon sea salt (divided)
▢¼ teaspoon ground cayenne pepper
▢vegetable oil


Slice tomatoes into 1/4 inch round slices.
Place tomatoes on paper towels and sprinkle with half of sea salt. Let sit 10 minutes so excess water will drain away.
Whisk buttermilk and egg together in a bowl.
Prepare dry batter mix by combining cornmeal, flour, garlic powder, pepper, other half of salt and ground cayenne pepper in a large bowl. Mix well.
Scoop out 1/4 of dry batter mix and place in a smaller bowl.
Dredge a slice of tomato into the smaller dry batter bowl, then dip into buttermilk bowl, then dredge in the larger dry batter bowl.
Place tomato on a large sheet pan, then repeat the process until all tomatoes are dredged.
Pour oil in a cast iron skillet until it is about 1/4 inch thick. Heat to medium high.
Place tomatoes in hot oil in skillet. Only put a few in at a time so they can be turned easily.
Fry tomatoes for about 3 minutes on one side, then flip over and fry on the other side until golden brown.
Transfer tomatoes to a wire rack to drain.
Sprinkle tomatoes with extra sea salt.
Serve with homemade blue cheese dip.


Serve fried green tomatoes plain, or add toppings and sauces to make them your own.
Make sure oil is shallow in the skillet and hot enough to cook tomatoes to a golden brown hue.
If the oil isn’t hot enough, the tomatoes may turn out soggy. If it’s too hot, they may burn. Heat oil to a temperature of 350 degrees for best results.
Fry slices in a single layer.
Drain slices on a wire rack instead of paper towels to avoid sogginess.
Reheat slices in the oven or air fryer for a few minutes at 350 degrees.

Enjoy !

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