The Best Fried Green Tomatoes
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Fried green tomatoes coated in a cornmeal and panko mixture then fried to a golden brown and served with spicy remoulade sauce.
I am not a fan of tomatoes. I don’t eat them on sandwiches and I won’t eat them in salads because I don’t like the way they taste. Now if you put them in salsa or marinara sauce I’m all about them but otherwise I don’t want them.
However, years ago I had my first experience with Fried Green Tomatoes in South Carolina. We were out to eat with several other couples and when they came to the table I tried them because I like food. They were just ok. I was able to eat one but it didn’t make me want to have another.
Fast forward several years and we were visiting Charleston, South Carolina. My husband ordered fried green tomatoes at a restaurant and while I was hesitant to try them I gave them another go. I’m so glad I did!
The different in the earlier tomatoes and the ones I had in Charleston was huge. The ones in Charleston were firm, perfectly fried, and served with an awesome sauce. I had several of them and enjoyed every bite!
So last week when my husband came home and said he bought fried green tomatoes I was a little leery. Turns out he really bought green tomatoes at a farm stand and was hoping that I would turn them into Fried Green Tomatoes. To say I was skeptical was an understatement.
Still, I did my research, read a bunch of recipes and techniques, and I came up with my own recipe. I wasn’t sure what they were going to taste like but I did my best.
The first step is to dredge the tomatoes in a seasoned flour mixture. I chose to add salt, pepper, garlic, onion powder, and cayenne to mine. Then I dipped the tomatoes into buttermilk. Don’t use regular milk, make sure to use buttermilk. Trust me here; it makes a difference.
Lastly I breaded my tomatoes in a cornmeal and panko mixture. The cornmeal helps to coat the entire tomato while the panko adds a lot of texture. The combination of the two along with some seasonings was perfection.
I fried those babies up golden brown and drained them on a paper towel then served them with spicy remoulade sauce. I’ll tell you what! These were truly The Best Fried Green Tomatoes I’ve ever had. My husband and I gobbled them up like we’d never had food before.
I think the firmness of the tomatoes is important. I also think the flour, buttermilk, cornmeal/panko mixture works too. All of these things come together to make a really tasty tomato that I think any restaurant would be proud to serve!
So what are you waiting for? Get to your nearest farm stand, buy a few green tomatoes, and get frying!
Pro Tips and Substitutions:
- Make sure the tomatoes you are buying are firm. Use them within 2 or 3 days so they do not begin to soften otherwise they won’t work.
- Don’t skip using the cornmeal. It helps with the texture and the browning process and is so important.
- Make sure to drain the tomatoes on paper towels before serving otherwise they may because greasy and soft.
- Serve with remoulade, spicy mayonnaise, or even a spicy Ranch sauce.
The Best Fried Green Tomatoes
Equipment
Ingredients
- 2 firm green tomatoes
- 1 c. flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 c. buttermilk room temperature
- 1/2 c. cornmeal
- 3/4 c. panko breadcrumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- vegetable oil for frying
Instructions
- Slice each tomato horizontally into 1/2 inch thick slices. You should get about 8 pieces per tomato. Set aside.
- In one shallow dish combine the flour, salt, pepper, garlic, onion powder, paprika, and cayenne pepper.
- In another shallow dish add the buttermilk.
- In a third dish combine the cornmeal, panko, salt, pepper, garlic, cayenne, and onion powder.
- Pour vegetable oil into a large skillet so that it is about a quarter of an inch deep. Heat over medium high heat.
- Once the oil is hot dredge a tomato slice through the flour mixture and shake off the excess. Dunk the tomato into the buttermilk until coated and then press into the cornmeal mixture until covered.
- Place the tomato in the hot oil along with 4 or 5 other tomato slices. Cook for about 2 minutes per side or until golden brown. Remove to a paper towel lined plate.
- Repeat this process with the remaining tomato slices.
- Serve warm with remoulade sauce.
Notes
Nutrition
