Description
Deliciously crispy fried green tomatoes, a classic Southern appetizer made by coating tart green tomato slices in a seasoned cornmeal and breadcrumb mixture, then frying until golden brown. Perfect as a savory snack or side dish, served warm with your favorite dipping sauce.
Ingredients
Scale
Tomatoes
- 4 medium green tomatoes, sliced 1/4-inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Coating
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup buttermilk
- 1 cup cornmeal
- 1/2 cup breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Frying
- Vegetable oil, for frying (about 1/2 inch deep)
Instructions
- Prepare Tomatoes: Slice the green tomatoes into 1/4-inch rounds and sprinkle both sides evenly with salt and black pepper to season. Set them aside to allow the seasoning to penetrate.
- Set Up Dredging Stations: Arrange three shallow bowls: one with all-purpose flour, a second with beaten eggs combined with buttermilk, and a third bowl with a mixture of cornmeal, breadcrumbs, garlic powder, and paprika for a flavorful coating.
- Coat Tomato Slices: Dredge each tomato slice by first coating it in the flour, then dipping into the egg and buttermilk mixture, and finally pressing it into the cornmeal mixture to ensure an even, crispy coating.
- Heat Oil: In a large skillet, pour vegetable oil to a depth of about 1/2 inch. Heat the oil over medium heat until it reaches approximately 350°F or is hot enough to sizzle a breadcrumb on contact.
- Fry Tomatoes: Fry the tomato slices in batches, cooking each side for 2 to 3 minutes until they turn golden brown and crisp. Avoid overcrowding the pan to maintain the oil temperature.
- Drain Excess Oil: Remove the fried tomatoes with a slotted spoon and place them on a paper towel-lined plate to drain off excess oil and keep them crispy.
- Serve: Serve the fried green tomatoes warm, optionally accompanied by ranch dressing or remoulade sauce for dipping.
Notes
- For extra crunch, consider double-dipping by repeating the egg and cornmeal coating steps before frying.
- Best served immediately after frying to enjoy maximum crispiness.
- Use a cooking thermometer to keep oil temperature around 350°F for even and safe cooking.
- Be careful not to overcrowd the pan to maintain the oil temperature and prevent soggy coating.
