Fried Green Tomatoes
Classic Southern fried green tomatoes, dipped in delicious remoulade, are the best way to use unripe summer tomatoes.
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- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 3 medium-sized, firm green tomatoes
- Salt
- 1 cup all-purpose flour
- 1 tbsp Cajun seasoning (optional)
- 1/2 cup milk or buttermilk
- 1 egg
- 1/3 cup fine white cornmeal (or regular cornmeal, if you can't find it)
- 1/2 cup fine dry bread crumbs
- 1/4 cup peanut oil, canola oil, or olive oil for frying
Instructions
- 1
Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.
- 2
While the salted green tomato slices are resting, place in three separate, shallow bowls: 1) the flour and Cajun seasoning (if using), 2) buttermilk and egg, and 3) breadcrumbs and cornmeal. Whisk together the egg and buttermilk.
- 3
Heat the oil in a skillet on medium heat. Dip the green tomato slices in the flour-seasoning, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.
- 4
In the skillet, fry half of the coated tomato slices at a time, for 3 to 5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain. These fried green tomatoes are fantastic with a little hot sauce or remoulade . Did you enjoy this recipe? Let us know with a rating and review!