How to Make Fried Green Tomatoes
These golden fried green tomatoes are dredged in flour, buttermilk, and a cornmeal and bread crumb combination then fried in canola oil for a perfectly crispy bite with a sweet and tender tomato inside. 100% addicting.
Servings 6
Calories 505kcal
Ingredients
For the Fried Green Tomatoes
- ¾ cup all-purpose flour
- 1 cup buttermilk
- ½ cup cornmeal
- ½ cup bread crumbs
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne
- 4 green tomatoes sliced into ⅜ inch slices, discard the bottoms and tops
- 2-3 cups canola or grape seed oil
For the Garlic Aioli
- 1 cup mayonnaise
- 1-2 cloves garlic pressed
- 1 teaspoon lemon juice
- pinch kosher salt
Instructions
For the Fried Green Tomatoes
- Scoop the flour onto a plate or in large bowl. Pour the buttermilk into another bowl. Mix the cornmeal, bread crumbs, kosher salt, black pepper and cayenne on another plate or in a bowl.
- Dip one tomato slice into the flour, tossing so both sides and all of the edges are coated. Dip in the buttermilk then dredge in the cornmeal breadcrumb mixture, gently patting both sides so the coating adheres. Place on a wire rack and continue with the rest of the tomatoes.
- Pour enough oil into a cast iron pan to fill it about ½ inch from the bottom. Heat the oil to 350°F. I test my oil's temperature with a candy thermometer.
- Fry the tomatoes in batches, about 4 to 6 at a time, flipping once so both sides are lightly browned.
- Drain the tomatoes on another wire rack that's set over paper towels. Repeat with the rest of the tomatoes.
- Serve the tomatoes hot with the garlic aioli sauce and a squeeze of lemon if you like.
For the Garlic Aioli
- Mix the mayonnaise with the other ingredients until blended. Refrigerate up to 2 weeks.