Buttermilk Fried Green Tomatoes

This classic Southern dish is a good way to use up garden tomatoes just before the first frost.

Serves: 8Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 4 large green tomatoes
  • 1 large egg
  • ¼ cup buttermilk
  • ½ cup cornmeal
  • ½ cup all-purpose flour
  • 1 tsp. baking powder
  • ⅛ tsp. ground white pepper
  • ¼ cup canola oil

Directions

  • Slice tomatoes into ⅓" rounds and pat dry with paper towels. In shallow bowl, combine egg and buttermilk and whisk until blended. On plate, combine cornmeal, flour, baking powder, and pepper and mix well.
  • Heat oil in a heavy skillet over medium heat until temperature reaches 375°F. Dip tomato slices into egg mixture, then into cornmeal mixture. Fry tomatoes in hot oil, four at a time, turning once, until golden brown, about 3–6 minutes per side. Drain on paper towels and serve immediately.

Recipe Information

Serves: 8

Ingredients

  • 4 large green tomatoes
  • 1 large egg
  • ¼ cup buttermilk
  • ½ cup cornmeal
  • ½ cup all-purpose flour
  • 1 tsp. baking powder
  • ⅛ tsp. ground white pepper
  • ¼ cup canola oil

Directions

  • Slice tomatoes into ⅓" rounds and pat dry with paper towels. In shallow bowl, combine egg and buttermilk and whisk until blended. On plate, combine cornmeal, flour, baking powder, and pepper and mix well.
  • Heat oil in a heavy skillet over medium heat until temperature reaches 375°F. Dip tomato slices into egg mixture, then into cornmeal mixture. Fry tomatoes in hot oil, four at a time, turning once, until golden brown, about 3–6 minutes per side. Drain on paper towels and serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories100
Total Fat2g
Saturated Fat0g
Cholesterol25mg
Sodium60mg
Total Carbohydrate18g
Dietary Fiber2g
Sugars4g
Protein4g