Description
Crispy and tangy, fried green tomatoes are a Southern classic made by coating unripe tomatoes in cornmeal and frying them until golden brown.
Ingredients
- 4 medium green tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup breadcrumbs
- 2 large eggs
- 1/2 cup buttermilk
- Vegetable oil for frying
Instructions
- Slice the green tomatoes into 1/4-inch thick slices and lightly salt them. Let them sit for 10 minutes to draw out excess moisture.
- Set up a dredging station: Place flour in one shallow bowl. In a second bowl, whisk together the eggs and buttermilk. In a third bowl, mix cornmeal, breadcrumbs, salt, and pepper.
- Dip each tomato slice first in the flour, then in the egg mixture, and finally coat with the cornmeal-breadcrumb mixture.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium heat.
- Fry the tomato slices in batches for 2-3 minutes per side, or until golden brown and crispy.
- Drain on paper towels and serve warm.
Notes
- For a spicier version, add a pinch of cayenne pepper to the breadcrumb mixture.
- Serve with remoulade or ranch dressing for dipping.
- Use firm green tomatoes for best results.