Paula Deen Oven-Fried Green Tomatoes takes tart, unripe tomatoes and coats them in a buttermilk egg wash and fine cornmeal with cayenne. They bake at 425 degrees for 25 minutes, no deep fryer needed. Serves 4 and ready in 45 minutes, this is a lighter take on the Southern classic built for a summer cookout or weeknight side.
The coating decides this recipe. If you skip shaking off the extra buttermilk before pressing the cornmeal on, the breading turns gummy and slides off in the oven. Paula has you dip, shake, press, and shake again. That four-step process is the reason these come out crisp instead of bare.
Slice the tomatoes at an even quarter inch so they cook at the same rate. Flip them twice during baking and spray each side fresh. They go soft fast once they cool, so serve them straight off the pan.
Paula Deen Oven-Fried Green Tomatoes
Course: Side DishCuisine: American, SouthernDifficulty: Easy4
servings20
minutes25
minutes120
kcalTart green tomato slices dipped in seasoned buttermilk, coated in fine cornmeal with a kick of cayenne, then baked at 425 degrees until golden and crisp. A no-fry method that keeps the crunch without the grease.
Ingredients
½ cup buttermilk
1 large egg
⅔ cup fine cornmeal
½ teaspoon salt
teaspoon cayenne pepper
2 large green tomatoes, sliced into ¼-inch-thick rounds
Directions
- Preheat and prep: Preheat the oven to 425˚F. Line a large rimmed baking sheet with parchment paper.
- Coat the tomatoes: In a shallow bowl or pie plate, whisk together the buttermilk and egg. In a separate bowl or pie plate, whisk together the cornmeal, salt, and cayenne. Dip each tomato slice into the buttermilk, letting any excess drip off. Then dip the slices into the cornmeal mixture, turning to coat evenly and pressing to adhere. Gently shake each slice to remove any excess.
- Bake: Arrange the slices on the prepared baking sheet. Coat the top of the slices with cooking spray. Bake for 10 minutes, then flip to the other side of the slices and coat with cooking spray. Bake for 10 minutes more and flip again. Bake for 5 minutes more until lightly browned. Serve piping hot.
FAQs
Can I use regular yellow cornmeal instead of fine cornmeal?
You can, but the texture changes. Fine cornmeal creates a smoother, tighter crust that sticks to the tomato better. Coarser cornmeal gives a grainier coating that tends to fall off during baking. If regular is all you have, pulse it in a food processor a few times to break it down.
How long do oven-fried green tomatoes keep?
They are best eaten right away. The slices lose their crunch within a few hours, even stored in the fridge. If you reheat leftovers, put them in a 400-degree oven for 5 minutes to bring back some crispness. Microwaving makes them rubbery.
Can I bread the tomato slices ahead of time?
You can coat them and refrigerate on the baking sheet for up to 2 hours before baking. Any longer and the buttermilk starts breaking down the cornmeal coating. Pull them out while the oven preheats so they start closer to room temperature.
Why do the slices need to be flipped twice during baking?
Flipping twice gives each side direct contact with the hot pan, which is what builds the crust. The cooking spray before each flip replaces the oil a deep fryer would provide. Skipping a flip leaves one side pale and soft while the other side browns.
Can I use oil or butter instead of cooking spray?
Brush each side with a thin layer of melted butter or vegetable oil before baking. The goal is a light, even coat of fat that helps the cornmeal brown. Too much oil pools under the slices and makes the bottom soggy instead of crisp.
