Description
Fried Green Tomatoes are a classic Southern appetizer featuring tart, firm green tomatoes sliced, seasoned, and coated in a crispy cornmeal and breadcrumb crust, then fried to golden perfection. This recipe offers a crunchy, flavorful snack or side dish that’s perfect for summer, served hot with your favorite dipping sauce.
Ingredients
Tomatoes
- 4 medium 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
- 1/4 cup buttermilk
- 1/2 cup cornmeal
- 1/2 cup breadcrumbs (preferably panko)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Cooking
- Vegetable oil for frying
Instructions
- Prepare Tomatoes: Slice the green tomatoes into 1/4-inch thick rounds and arrange them on a paper towel. Sprinkle with salt and let them sit for 10 minutes to draw out excess moisture, which helps achieve a crispier crust.
- Prepare Breading Stations: In a shallow bowl, combine the all-purpose flour and black pepper. In a second bowl, whisk together the eggs and buttermilk until smooth. In a third bowl, mix the cornmeal, panko breadcrumbs, garlic powder, and paprika to create a flavorful coating.
- Coat Tomatoes: Dredge each tomato slice first in the flour mixture, shaking off excess, then dip into the egg and buttermilk mixture. Finally, press each slice into the breadcrumb mixture to coat thoroughly, ensuring it adheres well for a crunchy crust.
- Heat Oil: Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium heat until hot but not smoking—ideal frying temperature is around 350°F (175°C).
- Fry Tomatoes: Fry the coated tomato slices in batches to avoid crowding the pan. Cook each side for 2–3 minutes until golden brown and crispy. Use tongs or a slotted spoon to flip and remove them carefully.
- Drain and Serve: Transfer the fried tomatoes to a paper towel-lined plate to drain excess oil. Serve immediately while hot with your favorite dipping sauce such as ranch dressing or remoulade for maximum flavor.
Notes
- For extra crunch, double-dip the tomatoes in egg and breadcrumb layers before frying.
- To make a lighter version, consider baking or air-frying the coated tomatoes at 400°F for 12-15 minutes until crispy.
- Fried green tomatoes make a great appetizer, side dish, or sandwich topping, especially during summer when green tomatoes are plentiful.
