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Fried Green Tomatoes
Classic southern side dish that's so good with almost everything! Make sure the tomatoes haven't become fully ripe.
Course
Side Dish
Cuisine
American - Southern
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
Calories
129
kcal
Author
Marye Audet-White
Ingredients
3
or 4 medium green tomatoes
sliced ¼-inch thick
2
eggs
½
cup
buttermilk
½
cup
all purpose flour
¼
cup
self rising cornmeal mix
1
teaspoon
Creole Seasoning (Tony Chachere’s)
½
cup
breadcrumbs
Peanut oil
or favorite light oil for frying
Remoulade Sauce
Instructions
Put the flour and seasoning in bowl.
Add the buttermilk and eggs to another bowl.
Add the breadcrumbs and cornmeal to a third bowl and mix well.
Dip the tomatoes in the flour mixture, then the buttermilk mixture, then the breadcrumbs to coat.
Add ¼-inch of oil to a heavy skillet and heat until the oil sizzles, about 360F.
Carefully add the tomato slices and fry until golden on one side.
Flip and fry on the other side.
Remove from the oil and drain on absorbent paper towel.
Add oil to pan as needed and let it return to 360F.
Serve immediately with the remoulade.
Notes
Nutrition information does not include remoulade.
Expert Tip:
Be sure to heat the oil to 360F between each batch.
Use firm, unripe tomatoes.
Cut them about ¼ -inch thick with a sharp knife.
Use a light, high smoke point oil like peanut oil (unless there are allergies).
Make sure the oil is at about 360 degrees before you add the tomato slices.
Gently slip the fried green tomato slices onto a thick layer of paper towel to drain.
Don't stack them or they'll get soggy.
Serve them while they're hot.
Nutrition
Calories:
129
kcal
|
Carbohydrates:
23
g
|
Protein:
5
g
|
Fat:
1
g
|
Saturated Fat:
0
g
|
Cholesterol:
2
mg
|
Sodium:
205
mg
|
Potassium:
212
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
450
IU
|
Vitamin C:
14.4
mg
|
Calcium:
69
mg
|
Iron:
1.6
mg