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Southern Fried Green Tomatoes

August 5, 2014

Southern fried green tomatoes are a summertime classic! They’re perfect served with Alabama white barbecue sauce for dipping.
Southern fried green tomatoes are a summertime classic! They're perfect served with Alabama white barbecue sauce for dipping. | recipe from Chattavore.com
Summer means a few things for me: summer break (now a thing of the past, since I went back to work last Friday), peaches that are so juicy you can hardly peel or eat them without getting covered in syrupy juice (recipe using those coming Saturday!), and tomatoes so perfectly soft and drippy that I’m happy to eat them off a plate, no seasoning required. Tomato sandwiches (white bread, tomato, and mayonnaise) are a throwback to my childhood and BLTs, for a short time, become so much more about the tomatoes than about the bacon…and that’s saying something.

Southern fried green tomatoes are a summertime classic! They're perfect served with Alabama white barbecue sauce for dipping. | recipe from Chattavore.com

This year we planted a square foot garden. It takes out a lot of the work of traditional gardening, what with all the digging and the tilling, and it’s pretty simple. Four different kinds of tomatoes are growing in our front yard (the grape tomatoes have by far been the most prolific) and we apparently have mostly late-blooming tomato plants. We’ve only collected four or five ripe (or ready to ripen on the counter) tomatoes from the full-sized tomato plants, though many green tomatoes are waiting their turn.

Southern fried green tomatoes are a summertime classic! They're perfect served with Alabama white barbecue sauce for dipping. | recipe from Chattavore.com

A few years ago, I would have lamented my lot in life. Why all the green tomatoes? A few years ago I didn’t even like green tomatoes. Something changed, though I don’t remember what, and now Southern fried green tomatoes are as much of a treat for me as the caprese salad I ate for lunch on Friday with my grape tomatoes, cubes of soft mozzarella, and basil julienne drenched in olive oil and red wine vinegar.

Southern fried green tomatoes are a summertime classic! They're perfect served with Alabama white barbecue sauce for dipping. | recipe from Chattavore.com
Southern fried green tomatoes are a summertime classic! They're perfect served with Alabama white barbecue sauce for dipping. | recipe from Chattavore.com
Now, traditional Southern fried green tomatoes are usually dredged in a little cornmeal and fried up (similar to homestyle Southern fried okra) and I love them that way. However, my addiction to my homemade fried pickles made me think about how good that batter would be on green tomatoes. For some reason, it didn’t stick as well to the tomatoes as to the pickles…nothing a dredge in cornstarch couldn’t fix. A dipping sauce of white barbecue sauce-an Alabama tradition that I hadn’t tried until I made it recently to go with chicken-is a perfect foil to the crispy battered tart tomatoes.

Southern fried green tomatoes are a summertime classic! They're perfect served with Alabama white barbecue sauce for dipping. | recipe from Chattavore.com

 

How do you like your Southern fried green tomatoes?

Southern fried green tomatoes are a summertime classic! They're perfect served with Alabama white barbecue sauce for dipping. | recipe from Chattavore.com

Mary

Yield: about 4 servings

Batter-Dipped Southern Fried Green Tomatoes with Alabama White Sauce

The recipe for Alabama white barbecue sauce is adapted (barely) from My Recipes .

5 minPrep Time:

15 minCook Time:

20 minTotal Time:

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Ingredients

    For the Fried Green Tomatoes
  • canola or vegetable oil
  • 2 medium green tomatoes, sliced into ÂĽ-inch slices
  • ½ cup flour
  • ½ cup yellow or white cornmeal (not self-rising)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ÂĽ-½ teaspoon cayenne pepper
  • 1 cup buttermilk
  • ÂĽ-½ cup cornstarch
  • For the Alabama White Sauce (makes about 3/4 cup)
  • ½ cup mayonnaise
  • 1 ½ tablespoons water
  • 1 ½ tablespoons white wine vinegar
  • Âľ teaspoon black pepper
  • 1 teaspoon Dijon mustard (the original recipe calls for Creole mustard, which I did not have)
  • ÂĽ teaspoon salt
  • ÂĽ teaspoon sugar
  • 1 small clove garlic, minced
  • 1 teaspoon prepared horseradish

Instructions

  1. Make the white sauce: Whisk all ingredients together in a bowl. Cover and refrigerate for up to a week.
  2. Preheat about an inch of the oil over medium heat in a 9 or 10-inch skillet (I like cast iron).
  3. Whisk the flour, cornmeal, salt, pepper, and cayenne together in a medium bowl. Add the buttermilk and whisk until smooth.
  4. Place the cornstarch in a separate bowl. Working in 2-3 batches, dredge the tomato slices in cornstarch on both sides then dip into the batter. Fry, flipping as needed, until golden on both sides. Drain on paper towels. Serve while hot.

Notes

You may not need all of the cornstarch, so you can start with the smaller amount and add more if you need to. You will not need all of the batter, but I like to have extra to make sure I have plenty for dipping.

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Southern fried green tomatoes are a summertime classic! They're perfect served with Alabama white barbecue sauce for dipping. | recipe from Chattavore.com

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Filed Under: Appetizers, By Course, By Main Ingredients, Recipes, Sauces & Dressings, Sides, Snacks, Vegetables or Vegetarian Tagged With: appetizers, side dishes, vegetables, vegetarian By Mary // Chattavore 10 Comments

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Comments

  1. Jessie Weaver says

    August 5, 2014 at 2:24 pm

    I don't usually even eat raw tomatoes (even cooked, unless they are very small chunks) but I LOVE some fried green tomatoes. I like the Green Zebra heirloom variety especially. I soak mine in rice wine vinegar and then dredge in cornmeal/flour, but these look awesome too. Especially with that white sauce! YUM. (Also, we went to Alleia last week. Mr. V ordered caprese salad and I tried it. Those tomatoes were SO good and ripe and seasoned even I could eat them. Someday, maybe I will like tomatoes!)
    Reply
    • Chattavore says

      August 5, 2014 at 7:44 pm

      I'll have to try your method! And I hope that you do come around to liking tomatoes. Philip is not much of a fan and it is heartbreaking for me (okay, that's a little dramatic I guess). I ordered the caprese salad when we went to Alleia a couple of years ago and luuuurrrrrved it!
      Reply
  2. Chrissy says

    August 6, 2014 at 10:41 pm

    I've never heard of white BBQ sauce and I'm intrigued. Looks like the perfect complement to the FGTs. Yum!
    Reply
    • Chattavore says

      August 7, 2014 at 6:27 am

      I heard of it years ago and am just getting around to trying it. I made it to go with chicken (that's how people in Alabama use it!) And thought it would be great with fried green tomatoes. I was right!
      Reply
  3. Thalia @ butter and brioche says

    August 7, 2014 at 12:27 am

    i have never tried fried green tomatoes before! definitely missing out something seriously delicious..
    Reply
    • Chattavore says

      August 7, 2014 at 6:24 am

      Yes, yes you are!
      Reply
    • mayberrygirl20 says

      September 30, 2021 at 10:18 am

      If you dip the tomatoes in buttermilk before putting the in the flour they keep their coating on better and are so good
      Reply
  4. Crista says

    June 4, 2015 at 7:40 pm

    Fried green tomatoes are THE BEST and they are not readily available up "here" (in Denver) like they are down south. Gah.
    Reply
    • Chattavore says

      June 4, 2015 at 9:12 pm

      I haven't seen green tomatoes yet since ripe tomatoes won't be around till mid-July, and I can't wait!
      Reply

Trackbacks

  1. Fried Green Tomato Sandwich with Bacon - Chattavore says:
    July 18, 2016 at 6:01 am
    […] green tomato po’boy, what with the crusty sub roll and the spicy remoulade. I’ve done fried green tomatoes here before, but they were batter-dipped and fried, whereas these are breaded with cornmeal and […]
    Reply

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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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Want recipes from scratch & restaurant reviews in your inbox weekly?
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