A Crisp and Spicy Southern Delicacy: Fried Green Tomatoes

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Sometimes you’ll come across a certain food dish that truly makes your mouth water. And, try as you might, you don’t always manage to produce the exact same taste or flavor when you cook it yourself as you experienced having first tried the dish. A shining example of this is fried green tomatoes. Your efforts to make this flavorful Texas favorite at home may have fallen short in the past, but with this recipe and a few helpful tips, no more will you feel at the mercy of your frying pan!

If the words “soggy” or “bland” best describe your attempts at making fried green tomatoes up to this point, fear not. We’re about to share a practical road map to some of the crunchiest and delectably spicy versions of this beloved dish. Texas farmer’s market season will soon be in full swing, and that means you’re going to need to get down to business when shopping for your green tomatoes. (It’s not like they’re an every-day item…) A farmer’s market stand can often produce that which we cannot source at the local HEB or Whole Foods. You’ll want only the very best for this historic southern delicacy. Once you’ve purchased your fresh supply, you’re going to want to slice each tomato to the appropriate thickness (roughly three-eighths of an inch). Then proceed to cover the slices in a buttermilk and hot sauce mixture and let them soak for approximately one hour. Following that is the dredge process. The recipe below is provided by and covers everything from getting that crispy outer exterior to the tasty firm center that will make your fried green tomatoes a complete success as opposed to a clumpy, questionable mess.

Fried Green Tomatoes

A Crisp and Spicy Southern Delicacy: Fried Green Tomatoes


Key ingredients for this recipe include:

Green tomatoes


Hot sauce



Oil for frying


Shared on website, the steps for producing these mouthwatering green beauties are easy to follow. Green tomatoes are known for having a high content of water. To compensate for that in the frying process, this site gives you the tips from chef Paul Fehribach, owner of Big Jones in Chicago, Illinois. As he explains it, the secret is in the heat. He explains: “Start on medium-high heat, and once they start to sizzle, I turn it down to medium.” When the tomatoes start to brown, turn them in the oil in the very same order in which you first placed them. Likewise, don’t overcook them. And, after draining them of their excess oil on a paper towel, you can add whichever sauces you prefer. Chef Fehribach makes use of a remoulade, as an example, which resembled tartar sauce, only spicier.