Classic Fried Green Tomatoes are so delicious but it can be hard to find ones made just right. No more need to search out the perfect restaurant. We have the perfect recipe right here.
The first time I tried fried green tomatoes, my mind was blown. An Italian by blood, I’m no stranger to tomatoes—red ones, that is. Green tomatoes, however, are like a whole new world. They’re tart and deliciously tangy, and when fried, they get nice and juicy on the inside. Coupled with a thick, savory cornmeal coating on the outside that is crisp and golden brown, they are like little slices of Southern heaven.
I’m not the only one to think so. Following the release of the novel Fried Green Tomatoes at the Whistle Stop Café and, later, a movie based on the book, readers and viewers from around the world started visiting the associated Irondale Café in Birmingham, Alabama to try the famous delicacy. According to one article that ran in The Birmingham News, the café serves about 600 to 800 slices of fried green tomatoes each day. That’s a lot of fried green tomatoes.
Lucky for you, you don’t need to make the trek all the way to the South to get a taste of this classic dish. It’s easy to make right at home with a few key ingredients (green tomatoes, buttermilk and cornmeal) and a few pantry staples (regular flour, salt, pepper and oil). That’s it! Like many classic fried green tomato recipes, this one involves two layers of breading, which really helps to thicken the coating and maximize the flavor. You won’t be able to believe just how good the simple combination of ingredients can be—until you take a bite.Print
- 4 medium green tomatoes
- 1/2 cup buttermilk
- 1 egg
- 1/2 cup flour, divided
- 1/2 cup cornmeal
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 cup vegetable oil
- Cut the tomatoes into 1/4-inch wide slices. Discard both ends.
- In a medium bowl, whisk together the buttermilk and egg. Set aside.
- Add 1/4 cup flour to a plate. On a second plate, add the remaining 1/4 cup flour, cornmeal, salt and pepper, using a fork or whisk to combine.
- Heat the vegetable oil in a medium-large cast iron or nonstick skillet over medium heat. Dredge each tomato slice in the plain flour, then in the buttermilk/egg mixture, then in the flour/cornmeal mixture.
- Fry each tomato slice for about 3 to 5 minutes on each side, or until golden brown, in two batches. Place each tomato slice on a paper towel lined plate to absorb the extra oil, in a single layer to avoid sogginess. Serve immediately.