👩‍🍳 Method Overview

1. Slice & Prep
   • Cut tomatoes into ¼-inch slices
   • Pat dry with paper towels
2. Optional Soak
   • Soak slices in buttermilk for 10 minutes for extra tenderness
3. Dredge
   • Coat in seasoned flour and cornmeal mixture
4. Fry
   • Heat oil to 350–375°F
   • Fry in batches until golden, about 2–3 minutes per side
   • Drain on wire rack and season immediately

🍽️ Serving Ideas

• With remoulade, ranch, or garlic aioli
• Inside a BLT or breakfast sandwich
• Alongside grilled meats or brunch plates

🌟 Why You’ll Love It

• Perfect texture: Crunchy outside, juicy inside
• Quick & easy: Ready in under 30 minutes
• Versatile: Appetizer, side, or sandwich star
• Crowd-pleasing: Loved by kids and adults alike
• Authentic flavor: A true taste of the South

🧊 Storage Tips

• Refrigerate: Up to 2 days with paper towels between layers
• Reheat: In oven at 350°F for 8–10 minutes
• Freeze: Not recommended — texture suffers

🧠 Tips for Success

• Use truly unripe green tomatoes for firmness
• Don’t overcrowd the pan — fry in batches
• Maintain oil temp for even crisping
• Drain on a rack, not paper towels, to stay crispy
• Season while hot for best flavor

🔄 Variations

• Add cayenne or hot sauce for heat
• Mix herbs like thyme or basil into dredge
• Sprinkle Parmesan after frying
• Use gluten-free flour or all cornmeal for GF option

❤️ Southern Soul in Every Bite

Fried green tomatoes are proof that simple ingredients can become something extraordinary. This recipe honors tradition while offering foolproof tips for perfect results. Whether you’re cooking for family, brunching with friends, or just craving a crispy snack, these golden rounds bring Southern hospitality straight to your plate.