Dish of the Week: Fried Green Tomatoes

Serve these crispy fried tomatoes with a spicy remoulade.
Serve these crispy fried tomatoes with a spicy remoulade.
Photo by Star5112

From classic comfort foods to regional standouts and desserts, we'll be sharing a new recipe with you each week. See the complete list of recipes at the end of this post.

This week, we're exploring the down home Southern classic, fried green tomatoes.

But the "classically Southern" dish may not be so Southern after all. Some historians say the dish was first introduced by Jewish immigrants in other parts of the United States, mainly the Northeast and Midwest. Recipes for fried green tomatoes have been found in Jewish cookbooks as far back as 1889. The dish gained popularity in Northern states where the unripened (green) fruit was harvested before the first frosts.

Today the fried delight are served as a snack or side dish all over the country, particularly in the South. While some versions call for a flour batter, the typical preparation is a cornmeal-crust that gets shallow fried in fat until golden brown and crisp.

This recipe, slightly adapted from Southern Living, uses a buttermilk egg wash and seasoned-cornmeal mixture to create an incredibly crisp crust that coats each bite. Sprinkle them with salt and serve them with hot sauce and a horseradish remoulade.

Fried Green Tomatoes makes 4 to 6 servings

Ingredients 1 large egg, lightly beaten 1/2 cup buttermilk 1/2 cup all-purpose flour, divided 1/2 cup cornmeal 1 tsp salt, plus more for sprinkling 1/2 tsp pepper Pinch cayenne Pinch paprika 3 medium-size green tomatoes, cut into 1/3-inch slices Vegetable oil For serving: hot sauce, spicy remoulade


In a medium bowl, combine the egg and buttermilk. Set aside.

In a shallow bowl or pan, mix 1/4 cup all-purpose flour, cornmeal, and seasonings.

Dredge tomato slices in the remaining 1/4 cup flour, then dip into the egg mixture and press lightly into cornmeal mixture to coat.

In a large cast-iron skillet, pour about 1/4 to 1/2 inch of oil. Heat to 375°. Gently drop tomatoes, in batches, into hot oil, and cook until golden brown, about 2 minutes per side. Drain on paper towels or a rack and sprinkle immediately with salt.

Serve hot with spicy remoulade and/or hot sauce.

See more Dishes of the Week: Dish of the Week: Coq Au Vin Dish of the Week: Argentine Chimichurri Dish of the Week: Flourless Chocolate Cake Dish of the Week: New England Clam Chowder Dish of the Week: Beef Stroganoff Dish of the Week: Hushpuppies Dish of the Week: Irish Soda Bread Dish of the Week: Pastitsio Dish of the Week: Chicken Tikka Masala Dish of the Week: The Cuban Sandwich Dish of the Week: Chicken and Chorizo Empanadas Dish of the Week: Potato Kugel Dish of the Week: Korean Fried Chicken Dish of the Week: Wiener Schnitzel Dish of the Week: Mexican Chilaquiles Dish of the Week: Falafel Dish of the Week: Fish and Chips Dish of the Week: Jucy Lucy Dish of the Week: Gazpacho Dish of the Week: Baklava Dish of the Week: Steak au Poivre

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