Ingredients
Method
- Combine flour and spices in a large shallow bowl. Whisk or stir to combine and set aside.
- Slice each tomato into 1/4-inch pieces using a mandoline or sharp knife. Arrange the slices on a large cookie sheet or plate and sprinkle with salt and pepper.
- Dredge each slice in the flour mixture until coated, shaking off any excess. Return the slices to the cookie sheet and let sit for 5 minutes. Once the flour is absorbed, dredge the tomatoes a second time and shake off the excess.
- Pour vegetable oil into a large deep skillet to a depth of one inch and heat over medium heat. Once the oil shimmers, add the green tomatoes and fry for 3 to 5 minutes per side until brown and crispy.
- Remove golden brown tomatoes from the oil and place them on a paper towel-lined plate. Continue frying in batches until all tomatoes are cooked. Serve warm with hot mayo sauce.
Hot Mayo Sauce
- Combine all ingredients in a large bowl and whisk to combine. Adjust the spice level to your preference.
Nutrition
Notes
Tomato Selection: I always look for tomatoes that are rock-hard and a vibrant, pale green because any hint of pink means they will turn mushy in the hot oil.
Coating Technique: I discovered that letting the tomatoes sit for those few minutes after the first flour dusting is the secret to a crust that actually stays attached instead of sliding off in the pan.
Frying Temperature:
I like to test my oil by dropping a tiny pinch of flour into the skillet: if it sizzles immediately, you are ready to go, but if it just sits there, give it another minute to heat up so your tomatoes do not soak up too much grease.
Texture Trick: If you want a bit more crunch, I sometimes swap out half a cup of the flour for fine cornmeal to give the crust a grittier, more traditional Southern bite.
Reheating: While these are best straight from the pan, I have found that popping leftovers into an air fryer or toaster oven for a few minutes brings back that signature crunch much better than a microwave ever could.
Sauce Customization: I suggest starting with the smaller amount of hot sauce and tasting as you go, as the heat levels can vary wildly depending on which brand you have in your pantry.
Slicing Consistency: I prefer using a mandoline to get perfectly even slices, which ensures that every piece in the pan finishes cooking at exactly the same time.