Description
A classic Southern comfort food, this recipe for irresistibly crispy fried green tomatoes features tangy, firm green tomato slices coated in a seasoned cornmeal crust and fried to golden perfection. Perfect as a snack, appetizer, or side dish, these crispy delights are easy to prepare and bursting with flavor.
Ingredients
Scale
Vegetables
- 4 medium green tomatoes, sliced into 1/4-inch rounds
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Wet Ingredients
- 2 large eggs
- 1/2 cup buttermilk
- Vegetable oil, for frying
Instructions
- Prepare Tomato Slices: Slice the green tomatoes into 1/4-inch rounds and pat them dry with paper towels to remove excess moisture, which will help the coating adhere better and result in a crispier finish.
- Set Up Dredging Station: Arrange three shallow bowls: one with all-purpose flour, another with beaten eggs mixed with buttermilk, and a third with the cornmeal combined with salt, black pepper, paprika, and garlic powder. This setup streamlines the coating process.
- Coat Tomatoes: Dip each tomato slice first into the flour to lightly dust it, then into the egg and buttermilk mixture to moisten, and finally into the seasoned cornmeal mixture to coat thoroughly, ensuring each slice is evenly covered for maximum crispness.
- Heat Oil: Pour about 1/2 inch of vegetable oil into a large skillet and heat it over medium-high heat until the oil shimmers, indicating it’s hot enough for frying and will create a crunchy crust without soaking the tomatoes.
- Fry Tomatoes: Carefully place tomato slices in batches into the hot oil, frying each side for 2 to 3 minutes or until they become golden brown and crispy. Use a slotted spatula to flip and remove the tomatoes to prevent breaking.
- Drain and Serve: Drain the fried tomato slices on paper towels to remove excess oil. Sprinkle with a little extra salt immediately, and serve them hot with ranch dressing or a spicy aioli for dipping.
Notes
- Ensure tomato slices are dry before dredging to help the coating stick better.
- Do not overcrowd the skillet during frying to maintain oil temperature and achieve the best crispiness.
- Adjust seasoning in the cornmeal to your taste for spicier or milder flavor.
- Fried green tomatoes are best enjoyed fresh and hot for optimal crunch.
- To keep fried tomatoes warm while frying remaining batches, place them on a baking sheet in a warm oven (about 200°F).
