Description
Fried Green Tomatoes is a classic Southern appetizer featuring firm green tomato slices coated in a seasoned cornmeal and breadcrumb mixture, then fried to a golden, crispy perfection. This dish offers a delightful combination of tangy, crispy, and savory flavors, perfect for serving as an appetizer or side dish.
Ingredients
Scale
Tomatoes
- 3–4 firm green tomatoes, sliced 1/4-inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Breading
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 cup buttermilk
- 3/4 cup yellow cornmeal
- 1/4 cup breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Other
- Vegetable oil for frying
Instructions
- Prepare Tomatoes: Lay the sliced green tomatoes on a paper towel-lined tray and sprinkle lightly with salt. Let them sit for 10–15 minutes to draw out excess moisture, then pat dry to ensure the coating adheres well.
- Set Up Dredging Station: Arrange three shallow bowls: place flour in the first bowl; whisk together eggs and buttermilk in the second; and combine cornmeal, breadcrumbs, black pepper, garlic powder, and paprika in the third bowl for the seasoning mixture.
- Coat Tomatoes: Dredge each tomato slice first in the flour, shaking off any excess. Then dip into the egg and buttermilk mixture, ensuring full coverage. Finally, coat thoroughly in the cornmeal mixture, pressing gently so the coating sticks firmly.
- Heat Oil: Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium heat until it reaches 350°F (175°C), which is optimal for frying to golden crispiness without absorbing excess oil.
- Fry Tomatoes: Fry the coated tomato slices in batches to avoid overcrowding, cooking for 2–3 minutes per side or until they are golden brown and crispy. Use tongs to carefully flip the slices for even cooking.
- Drain and Serve: Transfer the fried tomatoes to a paper towel-lined plate to drain excess oil. Serve them warm, paired with remoulade, ranch dressing, or a spicy aioli for dipping.
Notes
- Serve with remoulade, ranch dressing, or a spicy aioli for an extra burst of flavor.
- For a lighter, healthier version, bake the tomatoes at 425°F for 15–20 minutes, flipping halfway through cooking.
- Alternatively, air fry at 400°F for 8–10 minutes to achieve crispiness without deep frying.
