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How to fry green tomatoes

Fried green tomatoes are totally southern, tangy and the perfect addition to your dinner table. Try this basic recipe and then spice it up if you want to. 
Course Side Dish
Cuisine American
Prep Time 6 minutes
Cook Time 10 minutes
Total Time 16 minutes
Servings 5 people
Calories 158kcal
Author Rachel Ballard

Ingredients

  • 3 to 5 medium green tomatoes cores removed and sliced thin
  • 1 cup buttermilk
  • 1/4 cup all purpose flour
  • 3/4 cup self rising cornmeal mix see Note 1
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • oil for frying refined coconut oil, good lard, avocado oil or other flavorless oil
  • hot sauce optional

Instructions

  • In a small bowl, add the buttermilk and a couple dashes of hot sauce if you want it, then stir to combine. 
  • In a separate shallow dish add the flour, salt, pepper, and cornmeal mix. 
  • Batter your tomatoes in this order: first into the flour/cornmeal, then into the milk and back into the flour.
  • Add about four tablespoons of oil to a regular skillet and warm over medium-high until the oil sizzles as soon as a tomato touches it. As they cook, some of the oil will absorb, so you may need to add a tablespoon more between each batch. 
  • Fry the tomatoes in batches, being careful not to crowd them. Fry about 5 minutes per side and the breading should be golden brown. Drain on paper towels and sprinkle with a little extra salt if needed. Serve immediately.

Notes

Note 1: Self rising cornmeal mix is found near the flour in the baking aisle. It's not straight cornmeal. More finely ground, it's blended with a little flour and I like it best in this dish. If you only  have cornmeal and flour, you can use that to.

Nutrition

Serving: 4slices | Calories: 158kcal | Carbohydrates: 30g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 513mg | Potassium: 276mg | Fiber: 3g | Sugar: 5g | Vitamin A: 626IU | Vitamin C: 17mg | Calcium: 142mg | Iron: 2mg