Southern Fried Green Tomatoes

Garden Fresh Green Tomatoes, dipped in a mixture of buttermilk and hot sauce, dredged in flour, corn meal, Panko bread crumbs and fried to perfection. 🍅 

Just when I thought my tomato plants were finished producing, I woke up this morning to a few surprise tomatoes popping up in the garden again. I had used the last of my green tomatoes to make Green Tomato Relish as summer came to an end, so this was a nice fall surprise. 

I keep forgetting Texas has a longer growing season, so we're lucky enough to enjoy garden goodies a bit longer than other areas.  After seeing all those green beauties, I immediately thought of making Fried Green Tomatoes! 

I absolutely adore fried green tomatoes and I'm the only one in my house that likes them, so I get them all to MYSELF!!!! Anytime I mention fried green tomatoes most folks say ew! Oh goodness how could you not like fried green tomatoes. I guess it must be an acquired taste and more popular here in the South. 

Just look at that pretty green tomato just waiting to be breaded and fried. There are several fried green tomato recipes online. Some good and some not so good. A few recipes call for just flour and others call for a mixture of flour and cornmeal. For me the perfect friend green tomato recipe uses flour, cornmeal and Panko bread crumbs. 

The addition of the bread crumbs ensure a crisp tomato and I won't use any other recipe. I found this recipe awhile back in the Neelys new cookbook "A Southern Family Cookbook". This recipe is so awesome and the tomatoes turn out perfect every time. Everyone has a Fried Green Tomato recipe that they treasure and this recipe happens to be mine. Let's get started on the step-by-step instructions. 

Start by adding salt and pepper your green tomatoes and set aside on a plate.

You will need three bowls. One for flour, one for the wet batter and one for the cornmeal and bread crumbs. Whisk together the buttermilk and the hot sauce in one bowl. Mix together the corn meal and the panko bread crumbs in a separate bowl.

Working with one slice of tomato at time coat the tomato first in flour (shaking off  any excess flour), dip the tomato in the buttermilk mixture and then in the cornmeal-bred crumb mixture. 

Transfer the breaded slices to a baking sheet and repeat with the remaining slices. Preheat the oven to 200 degrees line a second baking sheet with paper towels. (I lined my baking sheet with a cooking rack so the grease could drip down).

Using a slotted spoon transfer the cooked tomatoes to the prepared baking sheet in the oven and sprinkle with salt and pepper. Keep the cooked tomatoes in the warm oven as you fry the remainder of the tomatoes. Serve the tomatoes with ranch dressing or your favorite dipping sauce

Yum fried green tomatoes oh how I love thee!! I served mine with ranch dressing my favorite. Or serve with a dipping sauce or hot sauce. 

Adapted from: Down Home with the Neely’s "A Southern Family Cookbook"

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