Fried Green Tomato Recipe

Fall is officially here and that means that tomato season is coming to an end. If you’re left with copious amounts of unripe tomatoes, or green tomatoes, put them to good use by making my Fried Green Tomato recipe! This easy recipe transforms green tomatoes into crispy, crunchy, tangy bites! It’s the snack or appetizer that you’ll be making on repeat! These little nuggets are so addictive and couldn’t be more delicious!

If you’ve never tried green tomatoes, then this is your sign to do so! Unlike their ripe counterpart, green tomatoes are slightly acidic, firm, tangy and tart. The tomatoes are cut into slices and are taken through a 3-step dredging process to give them the crunchiest, crispiest and most flavourful coating. We kick off the process with a dip in some cornstarch. This light starch binds with the juice of the tomato, creating a thin crust. Next, the tomatoes are tossed into an egg wash, flavoured with buttermilk for tenderness and hot sauce for a little spice. The finale – a breadcrumb mixture packed with big flavour, courtesy of garlic powder, onion powder and smoked paprika.

The dredged tomato slices are fried in hot oil until golden-brown and delicious! Set them aside for 5 minutes and then transfer them to a serving platter. Serve them alongside some Ranch dressing and dip away! Or transform these Fried Green Tomatoes into a tasty and tangy BLT sandwich.

My Fried Green Tomato recipe comes together in 30 minutes, uses a handful of simple ingredients and couldn’t be easier to make! Enjoy them as a weeknight meal or serve them as an appetizer or snack at your next party or game day. Get ready to impress all your guests and watch the Fried Green Tomatoes disappear with the blink of an eye!  So, let me show you how it’s done. Grab a spoon and come and cook with me!

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serves: 6 - 8

Ingredients:

• 4 medium green tomatoes, cut into ½ inch slices (approx. 425g)

• ½ cup cornstarch

• ¾ tsp kosher salt, divided

• 2 large eggs

• 1 Tbsp buttermilk

• 1 Tbsp buffalo hot sauce

• 1 cup breadcrumbs, gluten-free or regular

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp smoked paprika

• ¼ tsp freshly ground pepper

• ½ cup avocado oil (See Notes below)

• Store-bought or homemade Ranch dressing, for dipping

Equipment You’ll Need:

• Three medium, shallow bowls

• Two 11” x 17” baking sheet

• Paper towel

• Large stainless steel or cast iron skillet

• Large plate or platter

Instructions:

1. Set aside three shallow bowls and two baking sheets, lining one with paper towel.

2. To the first bowl, add the cornstarch and ½ tsp salt and whisk until combined.

3. To the second bowl, crack in 2 eggs. Toss in the buttermilk, hot sauce and the remaining ¼ tsp of salt and whisk until fully incorporated.

4. To the third bowl, add the breadcrumbs, garlic powder, onion powder, smoked paprika and ground pepper and whisk until combined.

5. Dredge or coat both sides of the sliced green tomatoes in the cornstarch mixture, followed by the beaten eggs and, finally, the breadcrumb coating.

6. Place the breaded green tomatoes onto one of the baking sheets and let the tomatoes rest for 10 minutes. This will enable the layers of coating to adhere to the tomatoes.

7. Heat the avocado oil over medium-high heat in a large stainless steel or cast iron skillet. Once the oil is hot, carefully add ½ of the breaded green tomatoes, being mindful not to overcrowd the skillet.

8. Fry the tomatoes for a total of 7 minutes or until golden-brown in colour, flipping them over halfway through the cook time. Then, transfer the Fried Green Tomatoes onto the paper towel-lined baking sheet to absorb any excess oil. Repeat the process for the remaining tomatoes.

9. Once cooked, let the Fried Green Tomatoes stand for 5 minutes, allowing them to cool ever so slightly.

10. Transfer the Fried Green Tomatoes onto a large serving platter or plate. Enjoy them on their own or serve them alongside some Ranch Dressing.

Notes:

1. How Do I Know if the Oil is Hot Enough?: To test the temperature of the oil and ensure that it's hot enough, simply tilt the skillet slightly and watch the oil move. If the oil glistens, ripples and shimmers when moved, you're good to go!

2. Cooking in Two Batches: Frying the green tomatoes in instalments prevents the tomatoes from steaming, leaving you with crispy and crunchy morsels. If the skillet is overcrowded, steam will form, leaving you with soggy tomatoes.

3. Got Leftovers?!: Leftovers often get a bad reputation! But leftover Fried Green Tomatoes taste just as good as the day you made them! Store leftover Fried Green Tomatoes in an airtight container in the refrigerator and reheat them the following day! Simply preheat your oven to 375F and line a rimmed baking sheet with parchment paper. Place the Fried Green Tomatoes onto the baking sheet in a single layer and cook them for 8 – 10 minutes. This prescribed temperature and cook time restores the crispy and crunchy coating while also warming the tomatoes through.