Got green tomatoes? Try our Southern Fried Green Tomatoes recipe submitted by an Almanac reader. In this recipe, you dip unripened tomato slices in a little flour, dip in egg mixture, and dredge in cornmeal mixture. Then fry until crispy and golden brown!
Fried green tomatoes are great as a side dish to BBQ or grilled chicken or pork chops, topped on a burger, added to a BLT, or served as an appetizer with our Buttermilk Ranch Dressing and a glass of Southern Sweet Tea.
Recipe options:
Buttermilk: Many people don’t have buttermilk in the house, but we like using buttermilk because it allows the coating to have more sticking powder. For a buttermilk variation, substitute the “2 eggs and 2 tablespoons water” in the recipe below with “1 large egg and 1/2 cup buttermilk.”
Flour Only: If you don’t have cornmeal in the house, see this simple fried green tomato recipe made with flour only.
Ingredients
We cook this in a large cast-iron (heavy) skillet, but also turn on the oven to finish cooking. Heat oven to 425°.
To dredge the green tomatoes, we like to get out a few shallow bowls or pie plates.
- In one shallow bowl, combine the flour, salt, and pepper.
- In second bowl, beat together eggs and water.
- In a third shallow dish, pour in cornmeal.
Coat each tomato slice with flour (shake off excess), then dip in the egg mixture, then drench in cornmeal. Lay slices on a cookie sheet.
In a large (cast iron) skillet over medium-high heat, pour a thin layer of canola oil to completely cover the bottom of the skillet (1/2 to 1/4 inch depth).
Drop the coated tomato slices in the hot oil until golden brown, about 2 minutes on each side. Lay them on a baking sheet lined with parchment paper or just drain on paper towels.
Season the hot tomatoes with salt.
Place in the oven to finish cooking, about 8 minutes.
Serve tomato slices on serving plates or a large platter, then top with garnish of sour cream and red onion (or whatever you wish).
Serve immediately.
