Appetizer: United States – Southern United States (South Carolina) – Fried Green Tomatoes

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 5 min

Total 40 min

Ingredients

- 4 medium green tomatoes, about 1.5 lb (680 g), sliced 1/4–1/3 inch (6–8 mm) thick
- 1 cup (120 g) yellow cornmeal (stone-ground preferred)
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (5 g) fine salt, plus extra to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (1.5 g) smoked paprika
- 1/4 tsp (0.5 g) cayenne pepper (optional, for a touch of heat)
- 2 large eggs, approx. 100 g (in shell), beaten
- 1/2 cup (120 ml) buttermilk
- 1–1 1/2 cups (240–360 ml) vegetable oil or peanut oil for frying (enough for shallow frying, about 1/4–1/2 inch / 6–12 mm depth)
- Vegetable oil spray or 1 tbsp (15 ml) butter for finishing (optional)

Remoulade (South Carolina-style dipping sauce)
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 g) yellow or Creole mustard
- 1 tbsp (15 g) prepared horseradish (or 1 tsp / 5 g dry horseradish, adjusted to taste)
- 1 tbsp (15 ml) lemon juice
- 2 tsp (10 g) sweet pickle relish
- 1 small green onion, thinly sliced (about 10 g)
- 1/2 tsp (2.5 g) smoked paprika
- 1/8–1/4 tsp (0.5–1 g) cayenne or hot sauce, to taste
- Salt and black pepper to taste

Instructions

Short Description:
Crispy cornmeal-breaded slices of unripe tomatoes, pan-fried until golden and served warm as a classic Southern starter. In South Carolina this version uses a coarse cornmeal crust and is commonly accompanied by a tangy remoulade or ranch-style dip.

Regional Notes:
This South Carolina variation uses yellow cornmeal (often stone-ground) for the breading, which gives a pronounced crunchy texture compared with all-flour batters elsewhere. Fried green tomatoes here are traditionally served with a tangy remoulade or ranch-style dipping sauce rather than as a plated entree.

1. Prepare tomatoes: Pat tomato slices dry with paper towels and season both sides lightly with 1/2 tsp (2.5 g) salt and a pinch of black pepper. Let sit on a wire rack for 5 minutes to release excess moisture, then blot again if soggy.
2. Set up breading station: In one shallow dish whisk together eggs and buttermilk. In a second shallow dish combine cornmeal, flour, 1/2 tsp (5 g) salt, 1/2 tsp (2.5 g) black pepper, smoked paprika, and cayenne (if using). Place the egg mixture between the tomato and cornmeal dishes for a three-step dredge.
3. Bread the tomatoes: Dredge each tomato slice first in the flour-cornmeal mixture to coat lightly, shake off excess, dip into the egg-buttermilk mixture, then press into the cornmeal mixture again, coating thoroughly. Transfer to a baking sheet in a single layer and let rest 5 minutes so the coating adheres.
4. Heat oil: In a large skillet (10–12 inch / 25–30 cm) add oil to a depth of about 1/4–1/2 inch (6–12 mm). Heat over medium to medium-high heat until shimmering and a pinch of cornmeal sizzles and browns in about 30–35 seconds; oil temperature should be roughly 350–365°F (175–185°C).
5. Fry tomatoes: Fry tomato slices in batches without crowding, 2–3 minutes per side, turning once, until deep golden brown and crisp. Adjust heat as needed to maintain steady frying temperature; reduce if coating browns too quickly. Transfer fried slices to a wire rack set over a baking sheet or to paper towels to drain briefly.
6. Keep warm and finish: If desired, briefly brush or spray with a little butter or oil and keep warm in a 200°F (95°C) oven while finishing remaining batches.
7. Make remoulade: Whisk together mayonnaise, mustard, horseradish, lemon juice, pickle relish, sliced green onion, smoked paprika, and cayenne (or hot sauce). Season to taste with salt and black pepper. Chill at least 10 minutes to let flavors meld.
8. Serve: Arrange fried green tomatoes on a platter and serve immediately with remoulade (or ranch) on the side for dipping. Garnish with extra sliced green onion or a sprinkle of paprika if desired.