Appetizer: United States – Tennessee (Southern United States) – Fried Green Tomatoes

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 medium firm green tomatoes, about 1.5 lb (680 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 1 cup (120 g) all-purpose flour
- 1 cup (160 g) yellow cornmeal (medium grind)
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 2 large eggs (approx. 100 g), beaten
- 1/2 cup (120 ml) buttermilk
- 1 to 1 1/2 cups (240–360 ml) vegetable oil (peanut or canola), for shallow frying
- 1/2 cup (120 ml) mayonnaise (for dipping sauce)
- 2 tbsp (30 ml) Creole or Dijon mustard
- 1 tbsp (15 ml) sweet pickle relish
- 1 tsp (5 ml) hot sauce (adjust to taste)
- 1 tsp (5 ml) lemon juice
- 1 tbsp (4 g) chopped fresh parsley (optional, for garnish)

Instructions

Short Description:
Crisp-fried slices of firm, unripe tomatoes dredged in a cornmeal-forward batter and pan-fried until golden, served hot with a tangy sauce for dipping. A classic Southern starter with the crunchy cornmeal texture Tennessee cooks favor.

Regional Notes:
This Tennessee variation uses firm green tomatoes and a dry cornmeal coating (rather than a pure flour or breadcrumb crust) to achieve the characteristic coarse, corn-forward crunch found across the Southern United States. The recipe emphasizes a simple cornmeal batter and shallow frying in neutral oil, reflecting typical home-cook methods in the region.

1. Prepare tomatoes: Wash and dry the green tomatoes. Slice into 1/3-inch (8 mm) thick rounds and arrange on a tray. Lightly sprinkle both sides with 1 tsp (5 g) kosher salt and 1/2 tsp (1 g) black pepper; let sit 10 minutes, then pat dry with paper towels.
2. Make dredges and batter: In a shallow bowl, place the flour. In a second shallow bowl, whisk the eggs with the buttermilk until combined. In a third shallow bowl, combine the cornmeal, cayenne (if using), and a pinch of salt and pepper.
3. Heat oil: In a large skillet (cast iron preferred) heat 1 to 1 1/2 cups (240–360 ml) vegetable oil over medium heat until it registers 350°F (175°C) on a thermometer or a small pinch of cornmeal sizzles and browns in about 10–15 seconds.
4. Dredge tomatoes: Working in batches to avoid crowding, dredge each tomato slice first in the flour (shake off excess), then dip into the egg-buttermilk mixture, and finally press into the cornmeal mixture to coat both sides well. Place coated slices on a wire rack while you finish the rest.
5. Fry: Carefully add a few coated tomato slices to the hot oil (do not overcrowd). Fry 2–3 minutes per side, turning once, until a deep golden-brown crust forms. Adjust heat as needed to maintain roughly 350°F (175°C) so they brown without burning.
6. Drain and keep warm: Transfer fried tomatoes to a wire rack set over a baking sheet (or paper towel if needed) and season lightly with a pinch of salt. Keep in a warm oven (200°F / 95°C) on the rack while frying remaining batches so they stay crisp.
7. Make dipping sauce: While tomatoes fry, whisk together mayonnaise, Creole or Dijon mustard, sweet pickle relish, hot sauce, and lemon juice; season with salt and pepper to taste.
8. Serve: Arrange fried green tomatoes on a platter, garnish with chopped parsley if desired, and serve immediately with the dipping sauce on the side.