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Fried Green Tomatoes with Vidalia Onion Relish

By Paula Deen

Difficulty: Easy

Prep time: 12 minutes

Cook time: 12 minutes

Servings: 12


  • 3 or 4 large firm green tomatoes
  • 2 cups or peanut oil, for deep-frying vegetable oil
  • 1 cup buttermilk
  • 2 cups self rising flour
  • 2 diced white onions
  • 1/2 cup mayonnaise
  • 1/2 cup rice wine vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons chopped fresh chives
  • salt


Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for salt to pull the water out of the tomatoes, approximately 30 minutes.

In a skillet, heat the oil for deep-frying over medium-high heat.

Dip the tomatoes into buttermilk, then dredge them into flour with a dash of pepper. Deep-fry until golden brown. Keep warm.

For the Vidalia Onion Relish:

Mix onions, mayonnaise, rice wine vinegar, brown sugar and chives together in a bowl. Cover with plastic wrap and let marinate for a few hours.

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