Description
Fried Green Tomatoes are a classic Southern appetizer featuring tangy, firm green tomatoes sliced, breaded, and fried until golden and crispy. Perfectly seasoned with a blend of spices and served warm, these crispy tomato slices make a delicious vegetarian snack or side dish.
Ingredients
Scale
Tomatoes
- 4 medium green tomatoes, sliced 1/4 inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Dredging Mixtures
- 1 cup all-purpose flour
- 1 cup buttermilk
- 2 large eggs
- 1 cup cornmeal
- 1/2 cup breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For Frying
- Vegetable oil for frying (about 1/2 inch in skillet)
Instructions
- Prepare the Tomatoes: Slice the green tomatoes into 1/4-inch thick rounds and lightly sprinkle both sides with salt and black pepper. This helps to season the tomatoes and draw out excess moisture.
- Set Up Dredging Station: Arrange three shallow bowls: fill the first with all-purpose flour; whisk together the buttermilk and eggs in the second; and combine cornmeal, breadcrumbs, garlic powder, and paprika in the third bowl. This station will give the tomatoes a crispy and flavorful coating.
- Coat the Tomato Slices: Dredge each tomato slice first in the flour, then dip into the buttermilk and egg mixture, and finally coat thoroughly with the cornmeal mixture, pressing lightly so the coating adheres well.
- Heat the Oil: In a large skillet, pour about 1/2 inch of vegetable oil and heat over medium heat until shimmering but not smoking. Proper oil temperature ensures an even, crispy fry without sogginess.
- Fry the Tomatoes: Working in batches to avoid overcrowding, fry the coated tomato slices for 2–3 minutes per side until golden brown and crispy. Use tongs to flip gently and cook evenly.
- Drain and Serve: Transfer the fried tomatoes to a paper towel-lined plate to absorb excess oil. Serve the fried green tomatoes warm with optional dipping sauces like remoulade or ranch for added flavor.
Notes
- For extra flavor and a bit of heat, add a pinch of cayenne pepper to the cornmeal mixture.
- Serve with remoulade or ranch dipping sauce for a tangy complement.
- To make this recipe gluten-free, substitute regular flour and breadcrumbs with gluten-free versions.
