Crisp, golden-crusted and hot-off-the-skillet… Could it get any better than classic fried green tomatoes? A classic with a twist, I’d say. Dipped in parmesan, this tangy and delicious seasonal favorite will delight everyone. Growing up, fried green tomatoes were a seasonal treat, and the tomatoes had to be picked at just the right time and used quickly to prevent ripening. Although, this is a good way to surplus those tomatoes that didn’t ripen on the vine, too.
These fried green tomatoes make a great appetizer as well as a side dish. I highly suggest using a cast-iron skillet because it really adds a special flavor, but any heavy-bottom skillet will do. I garnished the tomatoes with parmesan, arugula, and roasted red peppers to serve as an appetizer, but these tomatoes are so versatile. Have you ever had a fried green tomato sandwich? Add the tomatoes to bread with lettuce, cheese, and a spicy chipotle spread. Oh, my gosh, you’ll be in heaven. How about with Tasso and country gravy served with stone ground cheese grits? Is there anything better? I think not!
Fried green tomatoes are a classic in Southern culture, and the added Parmesan lends a sharp, salty flavor that’s hard to beat. This recipe can also be used to fry pickles and cucumbers. Oh, the yumminess will have you drooling. If you try this recipe, let me know! Leave a comment, rate it to help others, and don’t forget to share your dish on social media and tag #southerncooked. Cheers, my friends!
Fried Green Tomatoes with Parmesan
Yield 6 servings
Crisp, golden-crusted and hot-off-the-skillet… Could it get any better than classic fried green tomatoes?
- 3 medium firm green tomatoes, cut into 1/2 inch discs
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 1/2 cup buttermilk
- 2 eggs, slightly beaten
- 2 Tbsp cornmeal
- cooking oil
- 1/4 cup shredded parmesan cheese
- Combine egg and buttermilk; set aside.
- Combine half of the all-purpose flour with the cornmeal and Parmesan in a shallow bowl or pan.
- Dredge the tomato slices in the remaining ¼ cup of flour, then dip them in the egg mixture and dredge them in the Parmesan, flour, cornmeal mix.
- Pour vegetable oil to the depth of a ½ inch into a large cast-iron skillet and heat on high heat.
- When the oil is hot, drop the tomatoes in batches into the hot oil and cook 2 minutes on each side or until golden brown.
- Top with shredded Parmesan cheese while hot.
Variation: Serve over a bed of tasso and country gravy with cheese grits or topped with fresh arugula and roasted red peppers.
Substitutions: Use fine, seasoned bread crumbs instead of cornmeal, if preferred.
Cuisine Southern Classic
Serving Size 1 slice
Amount Per Serving
% Daily Value
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 62 mg
Sodium 134 mg
Total Carbohydrates 15.7 g
Dietary Fiber 1.4 g
Sugars 2.8 g
Protein 7.6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.