Alabama Fried Green Tomatoes
Crisp cornmeal-crusted green tomato slices, a Black Belt garden tradition served as a side or appetizer across Alabama.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •Cast-iron skillet
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 13
- carbs
- 26
- protein
- 5
- calories
- 240
Instructions
- 1
Soak the tomato slices in buttermilk for 10 minutes.
- 2
Mix the cornmeal, flour, salt, and pepper in a shallow dish.
- 3
Coat each tomato slice in the cornmeal mixture. Press gently so the coating sticks.
- 4
Heat oil in a cast-iron skillet over medium-high heat.
- 5
Fry the tomato slices in batches for 2 to 3 minutes per side until golden and crisp.
- 6
Drain on paper towels. Season with a pinch more salt.
- 7
Serve hot.
Chef's tips
Pick firm, unripe green tomatoes so they hold their shape during frying. Fry in batches so the oil stays hot and the crust turns crisp.
Storage
Best eaten immediately; leftovers keep 1 day but lose crispness.
Reheating
Reheat in a hot oven or air fryer to re-crisp; avoid microwaving.
Common mistakes to avoid
- •Using ripe red tomatoes, which turn mushy
- •Putting too many slices in the skillet at once, which steams them instead of frying
Serving suggestions
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