Mississippi Delta Fried Green Tomatoes
Crisp cornmeal-crusted green tomato slices, a Delta garden-to-skillet classic served as a side or light lunch.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Cast-iron skillet
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 11
- carbs
- 26
- protein
- 4
- calories
- 220
Instructions
- 1
Slice the green tomatoes into 1/4-inch rounds. Sprinkle lightly with salt and let them sit for 10 minutes.
- 2
Pat the tomato slices dry.
- 3
Mix the cornmeal, flour, salt, and pepper together in a shallow dish.
- 4
Dip each tomato slice into the buttermilk. Then coat it all over in the cornmeal mixture.
- 5
Heat the oil in a cast-iron skillet over medium-high heat.
- 6
Fry the tomato slices in a single layer. Cook for about 3 minutes per side until golden.
- 7
Drain the cooked slices on paper towels.
- 8
Serve warm with dipping sauce.
Chef's tips
Pick firm, unripe green tomatoes for the best texture. Salt the slices first to draw out extra moisture, and fry in a single layer so the crust stays crisp.
Storage
Best eaten fresh; leftovers keep 1 day refrigerated but soften.
Reheating
Reheat in a hot dry skillet or oven to recrisp.
Common mistakes to avoid
- •Using ripe tomatoes, which turn mushy when fried
- •Skipping the salting step, which leaves the slices watery
Serving suggestions
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