With a crispy flour and cornmeal crust, this easy-to-make, golden-fried green tomatoes taste sweet and tender and totally addicting when paired with my simple, creamy garlic aioli dipping sauce.
With a short growing season here in Utah, it feels like we just barely get our tomato harvest in full swing when it suddenly stops short. Before you know it, those plump and juicy red tomatoes we’ve been carefully cultivating for summertime BLT’s and the best balsamic-drizzled caprese salads, are facing the frost of fall. Not to go to waste, you’re left wondering what to do with the bounty of green tomatoes from the garden. Don’t delay, fry those tomatoes up! Or, if you’re like me, this classic southern fried tomato recipe just might have you plucking your green tomatoes well before the late summer harvest, too. This simple Southern fried green tomatoes recipe makes for the perfect summer appetizer or side, but these ‘maters are also perfect between two slices of buttery, toasted white bread for an epic fried green tomato grilled sandwich. For fried green tomatoes, use firm, unripened tomatoes. Look for green tomatoes that are lighter in weight than red tomatoes, since they haven’t developed their juice. They’ll likely be very light green in color.
Green tomatoes are more firm and crisp than ripe red tomatoes. They will hold up better while being fried, and they won’t turn into a mushy mess. A ripe tomato is very soft and will likely fall apart during the breading or frying.
How to Make Fried Green Tomatoes
Fried green tomatoes don’t take much effort, just a little coordination. Before you get started, make sure you choose the right green tomatoes. Beefsteak, celebrity, or early girl tomato varieties work best for frying. Heirloom green tomatoes will be juicier if used and may not hold up to the cooking process.
Here’s how to make these fried green tomatoes:
A mix of cornmeal and breadcrumbs provides the perfect crunch. A pinch of cayenne gives just the right bite. Whisk your dry ingredients together.
Dip the tomatoes into dry, then wet, then dry. Dip in the flour mixture, then the buttermilk, then the cornmeal/breadcrumbs. It’s repetitive and oddly therapeutic.
TIP: Use one hand to do the dip and dredge or you’ll have two gummed-up hands instead of just one.
How to Freeze Fried Green Tomatoes
Like many fried foods, green tomatoes are a good candidate for prepping ahead, freezing, and cooking later.
- Slice the green tomatoes, then layer on a cutting board or cookie sheet that will fit into your freezer, lined with wax paper.
- Freeze the slices individually, then store the frozen tomato slices in a freezer bag.
- When ready to cook, DO NOT THAW.
- Prep the still-frozen tomato slices by dredging in the flour, buttermilk, and cornmeal, and cook as instructed.
Southern Fried Green Tomatoes
FAQ
Why do they fry green tomatoes and not red tomatoes?
What is so special about fried green tomatoes?
Do fried green tomatoes taste like regular tomatoes?
Are green tomatoes healthier than red?
Why should you fry up green tomatoes?
There are many reasons why you should fry up green tomatoes. For one, they are a healthy source of nutrients. Tomatoes are high in antioxidants and vitamin C, which helps protect your body from diseases. Additionally, frying up green tomatoes will increase their nutritional value.
Which type of tomato is beneficial for skin, red or yellow?
Both red and yellow types of tomatoes are beneficial for the skin. The antioxidant action of tomatoes promotes the protection of skin cells against the action of free radicals, preventing skin aging. In addition, as it contains vitamin C, tomatoes can stimulate collagen production, preventing the appearance of wrinkles and improving skin regeneration and healing.
Do green tomatoes turn yellow before frying?
It’s ok if your green tomatoes start to turn yellow or orange before you get a chance to fry them. They will just be less tangy and slightly softer. Simple fried green tomatoes can be made with really green or slightly yellowish-green tomatoes.
Can you fry red tomatoes?
You can fry red tomatoes but be prepared for a lot more tomato juice that will potentially make the crunchy coating soggy. Red tomatoes are also sweeter, rather than tangy and will fry up slightly mushy in the middle. The short answer to keeping unripe tomatoes green is to store them in the refrigerator.