Southern-Style Fried Green Tomatoes

Firm green tomato rounds take a quick buttermilk dip, a seasoned flour-cornmeal coat, and a shallow skillet fry for a crisp outside and tender center.

45 min

4 servings

Golden fried green tomato rounds sit beside a small bowl of tangy dip on a ceramic platter.

Ingredients

3 medium firm unripe green tomatoes (about 1 1/2 lb)

1 tsp kosher salt, divided

1 cup all-purpose flour

3/4 cup fine yellow cornmeal

1 tsp garlic powder

1/2 tsp black pepper

1/4 tsp cayenne pepper

1 cup buttermilk

2 cups canola oil, or enough for 1/4-inch depth

1/2 cup sour cream

1 tbsp lemon juice

1 tsp hot sauce

1 tbsp finely chopped dill pickle

Equipment

Heavy 12-inch skillet · Instant-read thermometer · Wire rack · Rimmed sheet pan · Two shallow dishes

Keep the crust crisp

A rack lets air move beneath each round; paper towels can trap steam against the coating.

Bring them out hot

Serve the rounds as soon as they drain, with the tangy dip at the side.

Prepare tomatoes and dip

01. Cut firm tomatoes into 1/2-inch rounds, salt both sides, and rest 15 minutes; blot dry so they remain intact in the pan.

02. Stir sour cream, lemon juice, hot sauce, and dill pickle for the optional dip, then chill it while frying.

Mix and coat

03. Whisk flour, cornmeal, garlic powder, pepper, cayenne, and remaining salt in one shallow dish; pour buttermilk into another.

04. Dip rounds in buttermilk, press into the dry coating on both sides, then rest 5 minutes so the crust adheres.

Shallow-fry in batches

05. Heat a 1/4-inch layer of oil to 350 F over medium heat; hold near that temperature without letting the oil smoke.

06. Fry 3 to 4 rounds at a time for 3 minutes, turn once, then cook 2 to 3 minutes more until golden and crisp.

Drain and serve hot

07. Drain each batch on a wire rack and let the oil return to about 350 F before adding more rounds.

08. Serve promptly in a single layer with the optional tangy dip so steam does not soften the crust.