World's Best Recipe for Fried Green Tomatoes
By Buster Bucks
A Platter of Mouth-Watering Fried Green Tomatoes
A Classic Southern Dish
Yes, there really is a trick to making gorgeous fried green tomatoes.
Maybe I should write "tricks" because there are several things you need to do.
Fried Green Tomatoes are about the "how" -- that is, the technique.
I'm from the South and have fried hundreds of them.
Read All Of These Instructions Before You Start
Don't let the length of this article scare you off. I've included the reasons for the techniques I suggest.
Too often, I read recipes that don't explain the *why* of making genuinely beautiful fried green tomatoes. If you'll read all the way through these instructions, you'll be able to make them.
When they're done right, they're incredibly delicious. But... when done wrong, you'll end up with something tasteless -- and downright unattractive.
Read on for the details.
The Ingredients
Green tomatoes (they should be firm, and feel heavy in your hand)
Salt
Black pepper
Sugar
1 egg
1 1/2 cups buttermilk
1 1/3 cup all purpose flour
2/3 cup yellow cornmeal (you can use white cornmeal -- I prefer yellow)
canola (or peanut) oil
The Technique for Frying Green Tomatoes
I haven't mentioned the amount of salt, pepper and sugar, nor the amount of green tomatoes -- this recipe can be used to fry 2 or 3, or to make enough for a crowd.
1. Slice your green tomatoes 1/3 of an inch thick. Some people slice them too thickly -- which means that your batter will get soggy and they won't have a crisp exterior. Slice them too thinly and they're tasteless.
Lay the sliced tomatoes on a foil-covered baking sheet (or simply lay foil on your counter) and generously add salt, pepper and a pinch of sugar to each one.
LET THEM SIT for at least 15 minutes. You'll notice that the tomatoes will start to sweat liquid -- this is what's supposed to happen.
2. Pour the canola (or peanut) oil into your skillet to a depth of one inch, and turn your heat to high. Use a cooking thermometer to make sure you bring your oil up to 360 degrees.
Having a high temperature before you put in your battered green tomatoes is really important -- it's what makes them crisp, and helps them to color really beautifully.
3. Meanwhile, in a paper sack or gallon freezer bag, mix the flour and cornmeal.
4. In a bowl, mix the egg with a fork, then pour in the buttermilk and mix.
5. Put the slices of green tomato into your flour/cornmeal mixture and turn to coat. I usually do all of my tomato slices before moving on to the next step.
See how the flour/cornmeal sticks to the tomatoes? This is because of the liquid that comes to the surface because of the salt and sugar.
6. Now place the green tomato slices into the egg/buttermilk mixture, and then BACK into the sack to coat them with your flour/cornmeal mixture. Shake off the excess.
This Is What They Look Like Just Before You Fry Them
How to Fry Them
Once your oil has reached the right temperature (did I mention how important it is to get your oil heated to 360 degrees? It's important -- really. The tomatoes need to fry quickly so the oil won't penetrate the tomatoes and make the batter soggy from the inside.)
Slowly lower the battered tomatoes into the oil -- I usually put in about 7 or 8 at a time.
Let them fry for several minutes (you'll see that the bottom has turned a golden brown) then carefully turn the slices over and let them continue to fry until they're golden on all sides.
This Is What They Look Like While Frying
And Once They Start Turning Golden Brown on the Bottom
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Vintage Large ROUND SERVING TRAY Black Gold TEAL & PiNk ROSES Platter
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The Final Details
Using a slotted spoon,
remove the fried green tomatoes to a plate that has been lined with
paper towels. DO NOT COVER THE TOMATOES. Covering them will cause your
batter to soften and become soggy. DO NOT STACK the tomatoes on top of
each other until they have been on the plate for at least 10 minutes.
Stacking them will cause the ones on the bottom to become soggy.
Wait a minute or two for the oil to return to 360 degrees, then put in another batch of battered green tomatoes.
Before you serve them, salt the fried green tomatoes again. Believe me, they really do need a second salting for flavor.
You'll get raves!
Some
people like to eat them with ranch dressing. I like to eat them with sour cream -- or just as they are!
Fried Green Tomatoes!
Answers to Frequently Asked Questions
Frying green tomatoes is an art. Don't become discouraged if your first batch doesn't look like the photo.
You'll have the best chance of success if you follow my directions to the letter.
Do you really need to add sugar to the tomatoes?
Yes. Green tomatoes are very acidic, and the sugar will balance that tartness and give them a wonderful depth of flavor.
Why do you need to "double dip" the tomatoes? Most recipes for Fried Green Tomatoes say to dip them only once.
Green tomatoes will extrude juices when frying. I've discovered that double dipping them in a batter (specifically, a batter with egg/buttermilk) creates a crisp exterior, and a perfectly-textured interior.
Why is the temperature of the oil so important?
Frying is an art. Really. Ask any chef. Of all the cooking techniques, I really believe that frying is one of the most difficult. If your oil is not hot enough, you end up with odd-looking tomatoes. If the oil is too hot, the outside will brown too quickly and your tomatoes won't be cooked all the way through.
Isn't frying bad for you?
Well, I believe "everything in moderation." I fry foods every two weeks or so. I know some people who fry more often, and others who simply will *not* fry anything. *Balance* is important. Every once in a while, fried foods are delicious!
Enjoy this fantastic Southern dish!
Comments
YUM! Sure beats my soggy (or burnt) past efforts. Thanks for sharing the why's!
Hi Wendy,
I've never tried freezing the battered (unfried) green tomatoes before, so I'm unable to answer your question.
If you try it, then you'll want to put them *immediately* onto a baking sheet, and into the freezer. Wait about 2 hours, then you'll be able to drop them into a gallon freezer bag, for easy removal later when you fry them.
If you try it, would you let me know how they turned out?
Thanks,
Buster
Hi Buster,
I was wondering if you could go through all the steps except frying, and freeze the slices to fry another day?
Thanks,
Wendy
My Dear Buster,
this recipe is awesome! I fudged on the oil temp. m'bad? yes I am . a bit greasy. I loved them and so did my family. When is the cookbook coming?
Jennifer
I have a TON of green tomatoes still in my garden and remembered seeing the link for this recipe in your instructions for canning tomatoes.
I've never had fried green tomatoes before, but hear they're wonderful if cooked properly. Hope to try this in the next few days.
Thanks for sharing, Buster!
Hi Michelle,
Thanks for taking the time to write to me! I hope you enjoy your fried green tomatoes.
Best regards,
Buster
Thank YOU!
I have never tried fried green tomatoes, but they look so yummy and crisp in the movie; I HAD to try them. Your recipe and directions are perfect. Thank you for providing such precise instructions. What luck to find you.
Happy cooking!
Hi Jennifer,
I would pull off the stem, but leave them whole.
Since you won't have the moisture from a sliced tomato, I would put them into egg white, then into seasoned flour. Make sure your oil is really hot (360 degrees) so that your grape tomatoes will fry quickly.
I bet they're going to taste delicious!
Best regards,
Buster
I have a TON of grape tomatoes. I was wondering if I could just fry them whole or if i should cut them in half or cut off a bit of their top and bottom....any recommendations?
Hi Victoria Lynn,
I love fried green tomatoes -- and plan to make some in the next few days.
Thanks for taking the time to write.
Best regards,
Buster
Awesome, useful, voted up! I love fried green tomatoes and make them from time to time. This recipe, however, will surely beat mine. Hope I can still get green tomatoes this late in the year, but, if not, I'll hang onto this recipe for later. Thanks!
Hi Joanne,
It really is a great recipe, and I hope you enjoy it.
Thanks for taking the time to write to me.
Warmest regards,
Buster
Thank you for posting this I have a batch of green tomatoes and I will try this recipe to the letter. they look delicious!
Blessings, Joanne
Hi Camille,
Thanks for taking the time to let me know how your fried green tomatoes turned out!
Best regards,
Buster
I used your recipe last night and it was just perfect. I liked all the explanations also ;). Thank you
Hi Leslie,
Yes, you can use regular milk -- I have when I didn't have buttermilk handy. However, the tanginess of buttermilk really does improve the flavor of this dish.
Thanks for taking the time to write!
Best regards,
Buster
Your tips will come in handy. I haven't tried it yet but it all makes sense. i got my recipe from my mother in law and it is almost the same other than the sugar. And can you use regular milk instead of butter milk? Thank you for the recipe!!
Hi Summer,
Like you, I really love fried green tomatoes. Thanks so much for taking the time to write. I'm delighted they turned out so well for you.
Best regards,
Buster
All I can say is "AWESOME"! These were simply amazing. The best I've EVER had. We do fried green tomatoes every year for my birthday/4th of July dinner. I decided to find a new recipe because the ones we made were only so-so. I'm a believer and a lover of your technique and recipe. Thank you so much for sharing with us!
Hi Bill,
I've never met a green tomato I didn't like fried...
:-)
So, to answer your question, I think all green tomatoes work wonderfully for this recipe.
Good luck with your fried green tomatoes -- and thanks for taking the time to write.
Best regards,
Buster
I have three new tomato plants that are full of large green tomatos, any particular type of tomato you suggest? Also, I am a huge potato pancake lover and can tell by your frying smarts this will be great.
Hi Frank,
Yes, they can be fried in the deep fryer. Make sure your oil is at 360 degrees before dropping in the battered green tomato slices.
I hope they turn out great for you!
Best regards,
Buster
Can't wait to make these! Can they fry in a deep fryer the same way?
Hi Craig,
I've never made my own saurkraut, but when I was a child I remember neighbors who did.
Thanks for letting me know how your friend green tomatoes turn out.
Buster
I can't wait to try this recipe. I usually just dip them in flour and fry them, then salt and pepper to taste. I recently started making my own saurkraut and have seen what adding salt to cabbage does to bring out the liquid, sounds like the same with tomatoes. Will let you know how the tomatoes turn out.
Hi Jennifer,
I love the idea of serving fried green tomatoes at a Southern Ball. Unfortunately, I don't think they're going to work if prepared ahead. Because of the liquid in green tomatoes, they don't hold up... even if you tried to crisp them in an oven later. Fried foods really don't freeze well.
Yes, green tomatoes are simply regular "red" tomatoes that haven't ripened yet.
My only suggestion (and I admit it isn't a good one) is to hire someone to specifically fry green tomatoes so they can be served hot. This is an expense (and bother to set up) so... about 10 years ago I attended an event in Texas where they had a "fried green tomato bar" and it was a huge hit.
Good luck with your big event! Thanks so much for writing.
Buster
Hi, thanks for your recipe, I can't wait to try it. I have a question or two though.. I am throwing a 'southern ball' fancy dress party for my 40th, and want to cook fried green tomatoes, of course! However, a few challenges.. A) I'm currently living in New Zealand (transplanted southern girl!) and am not sure how to get hold of green tomatoes. Are they simply unripe red tomatoes?! B) if I am cooking for a crowd (about 60 people) is there any way to prepare any of this ahead and freeze it? Even make them all up ahead of time and then thaw, and crisp them in the oven or will this just ruin them? If you have a chance to answer I'd be so pleased as you seem to have the expertise that I need!! Thanks.
Hi GGG,
Allright! Thanks for telling me your success story.
Best regards,
Buster
These are fabulous! At first my hubby did not want any tomatoes then after he saw how good they looked he changed his mind and he loved them! Thanks for sharing!
Just made the recipe for fried green maters...
Never had them before, got a pile of green mater left over in garden.
Very good!!
Thanks
Hey fallenstar,
Thanks for taking the time to write, and I'm glad they turned out for you. I've ordered fried green tomatoes (they occur occasionally on California menus in the fall) and... well... they were fine but not as good as they could've been.
All the best,
Buster
I'm a "Nahtherner" and I tried fried green tomatoes for the first time a month ago at a highly rated restaurant in Charleston. Your recipe was as good or better than the ones I had, and I didn't think that was possible. Thanks for taking the extra time to give explanations for the various steps. Thank you.
Hi Angelica,
I love that you figured out how to "pinch hit" with the cornflake crumbs when you ran out of cornmeal. You're a genuine cook!
Thanks for letting me know you made your husband a fried green tomato fan.
:-)
All the best,
Buster
Great recipe! I love that you included the techniques and the photos. I made these tonight, but ran out of corn meal, so I used corn flake crumbs and they turned out amazing. My husband usually wants nothing to do with tomatoes, let alone green ones and he is now a lover of this southern classic because of you! Thanks!
Hi Jaimie,
Thanks for taking the time to write. You've made my day!
All the best,
Buster
These were BY FAR THEE best fried green tomatoes I have ever had! Everyone raved about them! My dad used to make them for me, he was from the South, and I sure wish he was still alive so I could make this recipe for him! I made a mayo/garlic dipping sauce for them, scrumptious~
Hey Capt. Don,
Glad you enjoyed the recipe. Thanks so much for taking the time to write!
Buster
Wow! I really enjoyed your recipe. I thought I knew how to cook green tomatoes. Yours are the best.
Hi Barbie,
I love serving these at a dinner party. Thanks for letting me know how they turned out for you!
Warmest regards,
Buster
I used your recipe for fried green tomatoes last night for a dinner party, awesome! Thanks so much.
Hi Debbi,
Thank you for taking the time to let me know they turned out for you. I think aioli is an excellent dip for fried green tomatoes.
You've made my day!
Buster
eating these right now. Thank you, thank you, thank you. So perfect. Topped 'em off with a garlic herb aioli. First perfectly fried anything I've ever made thank you
Hey Reddog,
If you get a chance, drop me a line and let me know how they turned out for you!
Thanks so much for taking the time to write. It means a lot.
Buster
From your how to can tomatoes hub, I zipped over here quick. I love fried green tomatoes but MY recipe is only so so. I can't wait to try my hand at these!!! This and your canning hub are now BOOKMARKED.
I will have to try this.
Hi Pasadena,
For those of us on the West Coast, we're lucky we can have green tomatoes in the off-season (i.e. not in the middle of summer.)
Thanks so much for taking the time to write. Best of luck with your fried green tomatoes.
Buster
awesome instructions!! i haven't tried the recipe, yet, but your procedures make perfect sense. Thank you for saving me from making tasteless and soggy fried green tomatoes (hopefully) for my first time trying to make them. I have some tomatoes in my garden that aren't turning red (probably because it's February) and I didn't know what to do with them. Now I do. Thank you!
cooljoebay 6 months ago
Thanks for posting this recipe. I've never had fried green tomatoes cooked this way. For many years, my family simply dipped sliced green tomatoes in cornmeal and fried them in grease. We always had to fix a bunch because they never last very long.