Fried Green Tomatoes with Aioli

Name: Fried Green Tomatoes with Aioli
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 medium green tomatoes, sliced; 1 cup buttermilk; 1 cup cornmeal; 1/2 cup all-purpose flour; 1 tsp salt; 1/2 tsp black pepper; Vegetable oil, for frying; 1/2 cup mayonnaise; 2 cloves garlic, minced; 1 tsp lemon juice; Salt and pepper, to taste

Highlighted under: Global Gourmet Plates

I absolutely adore making fried green tomatoes with aioli! The combination of crispy, golden tomatoes paired with a creamy garlic dip creates an unforgettable flavor experience. Growing up, I remember my grandma making this dish during the summer, using fresh tomatoes from her garden. The mix of textures and the zesty aioli elevate this simple recipe into a delightful treat that I love sharing with friends at gatherings. It never fails to impress and is perfect for a casual get-together or an elegant dinner party.

Created by

Leo

Last updated on 2026-02-04T16:29:27.530Z

Creating the perfect fried green tomatoes requires a delicate balance of flavors and textures. I found that soaking the sliced tomatoes in buttermilk helps them absorb flavor while adding a tangy touch. The key to crispy breading is using cornmeal mixed with flour; it gives a wonderful crunch to each bite. I serve them hot, right out of the fryer, paired with a homemade aioli that’s simple but elevates the dish.

One tip I discovered is to season your flour mixture generously. It infuses the tomatoes with flavor from the inside out, ensuring that every bite is delicious. Don't rush the frying process; frying in batches prevents overcrowding, resulting in perfectly crispy tomatoes that won’t become soggy. Trust me, patience pays off!

Why You'll Love This Recipe
The crispy texture of the tomatoes contrasts beautifully with the creamy aioli.
A hint of garlic in the aioli enhances the dish, making it truly unforgettable.
Perfect as an appetizer or side dish, it's sure to impress anyone!

Mastering the Perfect Fry

When frying green tomatoes, achieving the ideal crispiness is essential. It's important to heat the vegetable oil to around 350°F (175°C). You can test if the oil is ready by dropping in a small piece of bread; it should sizzle and turn golden within seconds. Be sure to avoid overcrowding the skillet, as this can lower the oil's temperature and lead to soggy, greasy tomatoes instead of the desired crunch.

After frying, the tomatoes should have a beautiful golden brown color and a satisfying crunch. If they aren't crispy enough, it may be that the oil wasn't hot enough or that they were fried too long, turning overly soft. On the other hand, pulling them out too soon can leave them undercooked. Let them drain on paper towels and serve immediately for the best texture.

Crafting a Flavorful Aioli

The aioli serves as more than just a dipping sauce; it enhances the entire dish. For the best flavor, opt for a high-quality mayonnaise as your base. The richness complements the acidity of the lemon juice and the pungency of the garlic. I recommend letting the aioli rest for at least 30 minutes in the fridge after mixing to allow the flavors to meld beautifully. This resting time can be crucial in balancing the punchy garlic notes.

If you're looking to switch things up, consider adding other ingredients to the aioli for a twist. A touch of Dijon mustard can add depth, while a sprinkle of smoked paprika will bring a subtle smokiness. You can also experiment with herbs like fresh basil or dill for a refreshing flavor profile that pairs brilliantly with the fried green tomatoes.

Serving Suggestions and Variations

Fried green tomatoes are incredibly versatile and work well in many settings. Serve them as a sophisticated appetizer at your next dinner party or as a hearty side dish alongside grilled meats. They also make a delicious addition to sandwiches; try slicing them and layering on a fresh baguette with the aioli for a mouthwatering treat.

If you're looking for a gluten-free option, substitute the all-purpose flour with a gluten-free blend or almond flour for dredging the tomatoes. Keep in mind that the texture may vary slightly, but the end result will still be savory and satisfying. For a baking alternative, you can bake instead of fry; simply spray the coated tomatoes with cooking oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway for even browning.

Ingredients

For the Fried Green Tomatoes

4 medium green tomatoes, sliced
1 cup buttermilk
1 cup cornmeal
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
Vegetable oil, for frying

For the Aioli

1/2 cup mayonnaise
2 cloves garlic, minced
1 tsp lemon juice
Salt and pepper, to taste

Instructions

Prepare the Aioli

In a small bowl, combine mayonnaise, minced garlic, lemon juice, salt, and pepper. Mix well and refrigerate to let the flavors meld.

Soak the Tomatoes

Place the sliced green tomatoes in a shallow dish and pour buttermilk over them, allowing them to soak for at least 10 minutes.

Mix the Dry Ingredients

In a separate dish, combine cornmeal, flour, salt, and black pepper.

Coat the Tomatoes

Remove tomatoes from buttermilk, letting excess drip off. Dredge each slice in the cornmeal mixture, ensuring they are well-coated.

Fry the Tomatoes

In a large skillet, heat vegetable oil over medium-high heat. Fry the tomatoes in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Serve

Arrange the fried green tomatoes on a platter, and serve warm with the garlic aioli for dipping.

Pro Tips

For extra flavor, add a pinch of cayenne pepper to the cornmeal mixture. This will give your fried green tomatoes a little kick! Also, ensure your oil is hot enough
you can test it by dropping in a small piece of bread—it should sizzle immediately.

Ingredient Insights

Green tomatoes are firm, unripe varieties that lend themselves perfectly to frying because of their strong texture. The acidity of green tomatoes balances the rich aioli, making each bite refreshing. If you can't find green tomatoes, you can use slightly under-ripe red tomatoes, but keep in mind that they will be softer and may not maintain the same crunch after frying.

Buttermilk is crucial in this recipe; it not only adds moisture but also helps tenderize the tomatoes while contributing a slight tanginess that enhances the overall flavor. If you don’t have buttermilk, you can easily make a substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes to thicken slightly before using.

Make-Ahead Tips

If you want to prepare ahead of time, you can slice the tomatoes and soak them in buttermilk the day before. Just be sure to cover them tightly and store them in the refrigerator. This not only saves time but also helps the tomatoes absorb the buttermilk, enhancing their flavor and texture when fried later.

Another make-ahead tip involves the aioli. You can whip it up a day in advance and keep it refrigerated. The flavors will deepen overnight, making it even more delicious. Just give it a good stir before serving. This way, you can focus on frying the tomatoes and enjoying the occasion.

Troubleshooting Common Issues

If your fried green tomatoes are turning out overly greasy, ensure that the oil is at the right temperature before adding the tomatoes. If the oil is too cool, the coating will absorb excess oil rather than frying evenly. Conversely, if the oil is smoking, it’s too hot and may burn the coating before the tomatoes cook through.

If the tomatoes seem to be browning too quickly before fully cooking, adjust the heat down slightly. Cooking them too rapidly can lead to a crispy exterior while leaving the inside cold or raw. Remember to allow them space in the skillet to ensure even cooking; this will help prevent uneven frying and give you perfectly crisp tomatoes.

Questions About Recipes

→ Can I use ripe tomatoes instead of green?

While ripe tomatoes won't have the same tartness, you can fry them. Just ensure they aren't too soft.

→ How do I store leftover fried green tomatoes?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or skillet for crispiness.

→ Can I make the aioli ahead of time?

Absolutely! The aioli can be made a day in advance. Just keep it covered in the fridge until you’re ready to serve.

→ What can I serve with fried green tomatoes?

They pair wonderfully with a variety of dishes, including grilled meats, salads, or even as a topping for sandwiches.