Fried Green Tomatoes
Firm, unripe tomatoes sliced, breaded in cornmeal, and fried crisp, a practical use of end-of-season green tomatoes.
- 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
- 28
- protein
- 4
- calories
- 240
Instructions
- 1
Slice the green tomatoes into quarter-inch rounds. Season them with salt and pepper.
- 2
Dip the tomato slices into the buttermilk.
- 3
Coat the slices in the cornmeal and flour mixture. Press gently so the coating sticks evenly.
- 4
Heat the oil in a cast-iron skillet over medium-high heat.
- 5
Fry the slices in batches for 3-4 minutes per side. Cook until golden and crisp.
- 6
Drain the slices on paper towels. Sprinkle with a pinch more salt while they are still hot.
- 7
Serve immediately with a dipping sauce.
Chef's tips
Salt the tomato slices lightly before breading to pull out extra moisture. Serve them right away so they stay nice and crunchy.
Storage
Best eaten fresh; do not store well beyond a few hours.
Reheating
Reheat briefly in a hot skillet, not a microwave, to preserve crispness.
Common mistakes to avoid
- •Using ripe red tomatoes, which will become mushy when fried
- •Crowding too many slices into the skillet, which makes them steam instead of fry
Serving suggestions
Cooked Fried Green Tomatoes?
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