Fried Green Tomatoes

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 to 8 servings
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Ingredients

1 cup stone-ground cornmeal

1 cup all-purpose flour

1 tablespoon garlic powder

Pinch cayenne

1 1/2 cups buttermilk

Kosher salt and freshly ground black pepper

4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed

1/2 cup vegetable oil

1 tablespoon unsalted butter

Hot pepper sauce, for serving

Lemon wedges, for serving

Directions

In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.

Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.

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