Southern fried green tomatoes are a classic Lowcountry and Upstate South Carolina appetizer, made by slicing firm, unripe tomatoes, dredging them in a seasoned cornmeal coating, and pan-frying until golden and crisp. The tartness of the green tomatoes cuts through the savory, crunchy crust, making them a beloved Southern staple. This Greenville SC-style version uses a buttermilk soak and a cornmeal-flour blend for extra tang and crunch, and it comes together in about 30 minutes.
Ingredients
- 4 medium green tomatoes (about 1 1/2 lb / 680 g), sliced 1/4-inch thick
- 1 cup (240 ml) buttermilk
- 1 large egg
- 1 cup (120 g) all-purpose flour
- 1 cup (120 g) yellow cornmeal (fine or medium grind)
- 1 teaspoon salt, plus more for sprinkling
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Vegetable oil or canola oil, for frying (about 1/2 inch deep in skillet)
Instructions
- Slice the green tomatoes into 1/4-inch thick rounds. Discard the stem ends. Lay the slices on a paper towel-lined plate and sprinkle lightly with salt. Let sit for 5 minutes to draw out excess moisture, then pat dry with paper towels.
- In a shallow dish, whisk together the buttermilk and egg until combined.
- In another shallow dish, mix the flour, cornmeal, 1 teaspoon salt, black pepper, garlic powder, and cayenne (if using).
- Heat about 1/2 inch of oil in a large cast-iron skillet or heavy frying pan over medium-high heat until it shimmers (about 350°F / 175°C). To test, drop a pinch of flour into the oil; it should sizzle immediately.
- Working in batches, dip each tomato slice into the buttermilk mixture, letting excess drip off, then coat thoroughly in the cornmeal mixture. Press the coating onto both sides.
- Carefully place the coated slices into the hot oil in a single layer, without crowding. Fry for 2-3 minutes per side, until golden brown and crisp. Adjust heat if browning too quickly.
- Transfer fried tomatoes to a wire rack set over a baking sheet to drain. Sprinkle with a little salt while hot. Repeat with remaining slices.
- Serve immediately, while hot and crispy.
Tips
- Choose firm, unripe tomatoes that are still green and heavy for their size. Avoid any that feel soft or have started to turn red; they will become mushy when fried.
- Don’t skip the salting step—it draws out moisture and helps the coating stick better. Just be sure to pat dry thoroughly before dipping.
- Keep the oil temperature steady. If the oil is too hot, the coating will burn before the tomato cooks; if too cool, the tomatoes will absorb oil and become greasy. Use a thermometer if you have one.
- Place fried tomatoes on a wire rack, not on paper towels, to keep them crisp. Paper towels trap steam and make the coating soggy.
Serving Suggestions
Serve these fried green tomatoes hot as an appetizer or side dish. They’re classic with a dollop of remoulade sauce, ranch dressing, or pimento cheese spread. For a Southern twist, add a few slices on a BLT or top with a fried egg for brunch. They also pair well with grilled shrimp or fried chicken.
Variations
- Gluten-Free: Use gluten-free all-purpose flour blend and certified gluten-free cornmeal. The texture will be slightly more delicate, but still crispy.
- Spicy: Add 1/2 teaspoon of hot sauce to the buttermilk mixture and increase cayenne to 1/2 teaspoon in the dry mix.
- Baked Version: For a lighter option, coat as directed, place on a greased baking sheet, and bake at 425°F (220°C) for 12-15 minutes, flipping halfway, until crisp. They won’t be as crunchy as fried, but are still tasty.
- Cornmeal Crunch: Use a coarse-ground cornmeal for a heartier texture, or mix in 1/4 cup crushed cornflakes for extra crunch.
Storage and Reheating
These are best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, until hot and crisp. Avoid microwaving, as it will make them soggy. Do not freeze, as the texture will suffer significantly.
Frequently Asked Questions
Can I use red tomatoes instead of green? Yes, but the result will be different. Red tomatoes are juicier and softer, so they may become mushy. If using red, choose very firm ones and slice thicker (about 1/2-inch) to help them hold up.
Do I need to peel the tomatoes? No, the skin helps hold the tomato together during frying. Keep it on.
Can I make these ahead of time? You can bread the tomatoes a few hours ahead and refrigerate them on a baking sheet, but they are best fried just before serving. Once fried, they lose crispness quickly.
What oil is best for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. These won’t impart off-flavors and can handle the heat.
Why did my coating fall off? This usually happens if the tomatoes are too wet or the oil isn’t hot enough. Be sure to dry the slices thoroughly after salting, and let the oil come to temperature before adding the tomatoes.
Can I use self-rising cornmeal? Yes, but reduce the salt in the dry mix to 1/2 teaspoon, as self-rising cornmeal already contains salt and leavening.
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