Appetizers & Snacksbellyfull5.0
Fried Green Tomatoes
These Fried Green Tomatoes are unripened tangy tomatoes, coated in perfectly seasoned breading, dipped in buttermilk, and fried until golden and crispy. They are a classic Southern snack that are impossible to resist!
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- knife
- baking sheet
- skillet
📝 Preparation Steps
1
Make the remoulade sauce: In a medium bowl, whisk together all the ingredients. Taste, and adjust seasonings if needed. Refrigerate until ready to use.
hot sauce1 teaspoonteaspoon hot sauce (such as Tabasco)1/2
2
Using a serrated knife, cut 3 large firm (unripe) green tomatoes into 3/8" thick slices (that's between 1/4 and 1/2-inch thick.) Sprinkle both sides with coarse salt. Let stand for ⏱️ 30 minutes to draw out the moisture (this helps the breading stick better.) Gently pat dry with paper towels.
large firm (unripe) green tomatoes ( (about 1 & 1/2 pounds total))3coarse salt& 1/2 teaspoons coarse salt1
3
Set up the breading station with 3 separate shallow dishes (pie plates are great!): 1st dish: whisk together 3/4 cup flour, 1 & 1/2 teaspoons coarse salt, 1/2 teaspoon smoked paprika, and a 1/4 teaspoon each garlic powder, onion powder, and black pepper. 2nd dish: whisk together 1/2 cup buttermilk, 1 large egg white, and 1/2 teaspoon hot sauce.3rd dish: combine 1/2 cup panko breadcrumbs and 1/3 cup fine white cornmeal.
coarse salt& 1/2 teaspoons coarse salt1paprika (sweet or smoked)1 tablespoonteaspoon smoked paprika1/2garlic ( , grated)1 cloveteaspoon garlic powder1/4cup buttermilk1/2large egg white1hot sauce1 teaspoonteaspoon hot sauce (such as Tabasco)1/2cup fine white cornmeal1/3
4
Fit a wire rack inside a rimmed baking sheet. Dip each tomato slice in the flour mixture (shake off excess), followed by the buttermilk mixture, and finally the cornmeal mixture (press gently to adhere.)
5
Place the breaded tomato slices on the rack in a single layer. Let sit while you heat up the oil - this allows time for the coating to set.
6
In a large cast iron skillet, warm 1 & 1/2 cups vegetable oil over medium-high heat until it reaches 350 degrees F and shimmering. (The oil should sizzle immediately if you sprinkle water into it.)
7
Starting with the tomatoes that were breaded first, carefully add 3 to 4 to the hot skillet, taking care not to over-crowd them. Fry until golden-brown, 3 to ⏱️ 5 minutes per side, regulating the heat if the oil gets too hot.
8
Transfer the fried tomatoes to a paper towel-lined plate to drain. Fry the remaining tomato slices, replacing the oil if necessary.
9
Serve immediately with the remoulade sauce.{NOTE: For helpful tips and directions for cooking in an air fryer, please refer to the full article.)
hot sauce1 teaspoonteaspoon hot sauce (such as Tabasco)1/2
Nutrition Facts
calories
547 kcal
fat Content
49 g
serving Size
2 tomatoes
fiber Content
3 g
sugar Content
6 g
sodium Content
875 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
22 mg
carbohydrate Content
23 g
saturated Fat Content
16 g
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