Fried Green Tomatoes
Ingredients
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- 1 1/2 pounds green tomatoes – firm, unripe; sliced 0.5-inch thick (~5 medium green tomatos)
- 2 teaspoons kosher salt
- 3/4 cups all-purpose flour
- 1 cups buttermilk
- 1 large egg – beaten
- 1 cups cornmeal
- 1 teaspoons black pepper – freshly ground
- 1/4 teaspoons cayenne pepper
- 2 cups peanut oil
- lemon wedges – for serving
Instructions
1. Trim the stem ends, then slice the green tomatoes into 0.5-inch rounds.
2. Lay the slices on a wire rack or paper towels and sprinkle with 1 teaspoon kosher salt; let stand 15 minutes to draw out moisture, then pat dry well and reserve the remaining 1 teaspoon salt for finishing.
3. Set up three shallow dishes: put the all-purpose flour in the first; whisk the buttermilk and beaten egg in the second; mix the cornmeal, black pepper, and cayenne pepper in the third.
4. Pour the peanut oil into a large skillet to about 0.5 inch depth and heat over medium-high to 350°F (175°C).
5. Working in batches, dredge tomato slices in flour, shake off excess, dip in the buttermilk-egg, then press into the cornmeal mixture to coat all sides.
6. Fry coated slices in hot oil without crowding until deep golden and crisp, 2–3 minutes per side; adjust heat to maintain 325–350°F. They’re done when the crust is well browned and the tomatoes are just tender when pierced.
7. Transfer to a rack to drain and sprinkle lightly with the reserved salt. Serve hot with lemon wedges.
Fried Green Tomatoes are a Southern American staple that turn firm, unripe tomatoes into something irresistible. The tart, still-sturdy slices are cloaked in a crunchy cornmeal crust that shatters at first bite, giving way to a juicy, slightly tangy center. They’re often served as a starter or side, with a squeeze of lemon or a creamy dip to balance the brightness and crunch.
The dish is widely associated with the American South, though historical mentions also trace to late 19th- and early 20th-century American cookbooks beyond the region. Its modern fame surged after the 1991 film “Fried Green Tomatoes,” cementing its place in popular food culture. Today, it remains a seasonal favorite, especially at the end of summer when tomatoes are plentiful but not yet ripe, and it embodies thrifty, resourceful cooking with big flavor.