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Fried Green Tomatoes

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Fried Green Tomatoes
  • Prep 30 min
  • Total 60 min
  • Servings 4
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Channel your Southern charm while making our easy-to-make fried green tomatoes that are ready to eat in one hour.
By Paula Jones
Created May 2, 2012

Ingredients

  • 2 large firm green tomatoes
  • Salt and pepper
  • 1 cup buttermilk
  • 1 cup Gold Medal™ all-purpose flour
  • 1 cup vegetable oil
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Cut tomatoes into thick (at least 1/4 inch) slices. Place tomatoes in colander; sprinkle with salt. Let stand about 30 minutes to pull out water. Pat tomatoes dry with paper towels.
  • 2
    Pour buttermilk into shallow bowl. In separate shallow bowl, place flour; season with salt and pepper. Dip tomatoes into buttermilk, coating both sides; gently shake off excess. Dip tomatoes into flour, coating both sides; gently shake off excess.
  • 3
    In deep fryer or heavy saucepan, heat oil over medium-high heat (375°F). Fry 2 tomatoes at a time in hot oil 3 to 5 minutes, turning once, until golden brown. Drain on paper towels. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve fried green tomatoes with mixed greens and a remoulade sauce.
  • tip 2
    If you don’t have buttermilk, use 1 tablespoon of vinegar or lemon juice plus enough whole milk to make 1 cup; let stand 5 to 10 minutes before using.
  • tip 3
    To tell if the oil is ready for frying, hold a wooden spoon in the oil so the base is touching the bottom of the pan; if the oil bubbles around the spoon, it’s ready. For best results, don’t crowd the pan when frying.

Nutrition

Nutrition Facts are not available for this recipe
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