Description
This Fried Green Tomatoes Recipe with Buttermilk Coating offers crispy edges and a creamy, tangy center, perfect for a special yet simple family meal. It’s a simplified tradition drawing on Southern kitchen wisdom, proving how simple ingredients can make a healthy and family-friendly dish.
Ingredients
- 4–5 medium green tomatoes (approx. 700g), sliced 0.25-inch thick
- 1 cup (240ml) buttermilk, or substitute (see notes)
- 1 cup (120g) all-purpose flour
- 0.5 cup (75g) cornmeal, fine or medium grind
- 1 teaspoon (5g) salt, plus more for seasoning
- 0.5 teaspoon (2g) black pepper
- 0.5 teaspoon (2g) garlic powder
- 3–4 cups (700-950ml) cooking oil (vegetable, canola, grapeseed, or avocado oil)
Instructions
- Prepare Tomatoes: Slice your green tomatoes 0.25-inch (0.6 cm) thick. Lay them in a single layer on a wire rack or paper towels, sprinkle generously with salt, and let them sit for 10 minutes. Gently pat them completely dry before proceeding.
- Setup Dredging Station: In one shallow bowl, pour the buttermilk. In another, whisk together the flour, cornmeal, remaining salt, pepper, and garlic powder (add a pinch of cayenne for a spicier kick).
- Coat Tomato Slices: Dip each tomato slice into the buttermilk, letting any excess drip off. Then, dredge thoroughly in the flour-cornmeal mixture, pressing gently to ensure a full, even coating. Place coated slices on a clean plate or baking sheet.
- Heat Frying Oil: Pour cooking oil into a large 10-inch cast-iron skillet or heavy-bottomed pan to a depth of about 1 inch (2.5 cm). Heat over medium-high heat until it shimmers and reaches 350-375F (175-190C).
- Fry Tomato Batches: Carefully place a few coated tomato slices into the hot oil, ensuring you do not overcrowd the pan. Fry for 2-4 minutes per side, until deeply golden brown and beautifully crispy.
- Drain and Serve: Transfer the golden-brown slices to a wire rack over paper towels to drain excess oil, sprinkling with salt immediately. Serve straight from the pan.
Notes
For a gluten-free option, use a 1:1 gluten-free flour blend. If buttermilk is unavailable, use regular milk with 1 tablespoon of lemon juice or white vinegar stirred in, letting it sit for 5 minutes. Ensure oil is hot enough (350-375F) to prevent soggy tomatoes; it should shimmer well. Overcrowding the pan cools the oil, leading to less crispy results, so fry in batches. Serve immediately for peak crispiness. Air frying coated tomatoes at 375F (190C) for 12-15 minutes using an oil spray is an alternative.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 3-4 slices (approx. 100 g)
- Calories: 280 calories
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: fried green tomatoes, Southern recipe, crispy, easy dinner, family-friendly, buttermilk, weeknight meal, side dish, appetizer, comfort food, quick meal