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Fried Green Tomatoes Recipe

Fried green tomatoes with a crisp cornmeal crust and tender, tart centers, fried in cast iron until deep golden. Served with a quick honey hot sauce dip (stirred in about 30 seconds) for sweet-heat balance.
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Prep Time 20 minutes
Cook Time 20 minutes
draining time 15 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Southern
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

green tomatoes
  • 4 green tomatoes sliced 1/4-inch thick
  • 1 tsp salt for salting the tomato slices
breading
  • 0.5 cup all-purpose flour
  • 2 eggs large, beaten
  • 2 tbsp buttermilk
  • 1 cup cornmeal
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 salt and pepper to taste
frying
  • 1 vegetable oil for frying
honey hot sauce
  • 3 tbsp hot sauce for the honey hot sauce dip
  • 2 tbsp honey stirred with hot sauce

Equipment

  • 1 cast iron skillet

Method
 

Prep and drain
  1. Slice green tomatoes to 1/4-inch thickness, then sprinkle with salt. Drain for 15 min on a towel and pat dry so the crust adheres.
Make the breading
  1. Set up a dredging station in this order: flour, then egg mixed with buttermilk, then cornmeal with garlic powder and smoked paprika. Season with salt and pepper in the final cornmeal mixture for even flavor.
  2. Dredge each tomato slice in flour, then egg-and-butttermilk, then the cornmeal-spice mixture. Press firmly so the coating sticks and forms a thick, crunchy crust.
Fry
  1. Heat vegetable oil in a cast iron skillet to 350°F. Fry the tomatoes for 2-3 min per side until deep golden, then drain on a rack to keep them crisp.
Mix sauce and serve
  1. Stir honey and hot sauce together until fully combined. Serve the fried green tomatoes hot immediately with the honey hot sauce for dipping.

Notes

Pro tip: Keep the oil at a steady 350°F—if it’s too cool the crust absorbs oil, and if it’s too hot the outside browns before the inside cooks. Refrigerate leftovers in an airtight container up to 3 days; re-crisp in a hot oven rather than microwaving. Freezing is not recommended for best texture. For a dairy-free option, use dairy-free buttermilk (or thin plain plant yogurt) in the egg wash if you still want the same coating behavior.