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Fried Green Tomatoes with Buttermilk Dipping Sauce

Fried Green Tomatoes

4 green tomatoes, sliced ¼-inch thick

salt & pepper

½ C flour

2 eggs

½ C milk (or buttermilk)

¾ C Italian bread crumbs

2 t cayenne (optional)

Canola oil for frying


In one bowl, blend flour, salt and pepper. In a second bowl, beat eggs and milk. In a third bowl, blend bread crumbs and cayenne. In an assembly-line fashion, dredge tomatoes through flour mix, egg mix, then bread crumbs. Using a large skillet, pour enough oil to cover the bottom of pan and heat. When oil is hot, place as many prepared tomatoes in pan that will fit without crowding. When tomatoes are browned and crispy, flip and fry the other side. Continue to cook tomatoes in several batches. Lay cooked tomatoes on paper towels to drain excess oil. Serve warm.

NOTE: For a more authentic southern style preparation, try using corn meal instead of breadcrumbs and bacon lard instead of oil. Or try these alternatives – panko breadcrumbs, garlic powder, or paprika.


Buttermilk Dipping Sauce

1 C apple cider

1 T brown sugar

¾ C buttermilk

¾ C mayonnaise

2 T BBQ sauce

1 lime, juiced

4 thin green onions, thinly sliced

Salt and pepper to taste

In a small saucepan over medium heat, combine apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool. In a medium bowl, whisk together buttermilk, mayonnaise, BBQ sauce, and lime juice until well combined. Add green onions and the apple cider mixture. Stir, then cover and refrigerate until ready to serve.