Description
Crispy and flavorful Fried Green Tomatoes, a classic Southern appetizer featuring tangy green tomato slices coated in a seasoned cornmeal and breadcrumb crust, then fried to golden perfection. This easy recipe uses a buttermilk egg wash and a blend of flour, cornmeal, and spices for an irresistible crunch.
Ingredients
Scale
Tomatoes and Seasoning
- 4 medium green tomatoes, sliced 1/4 inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Dredging Station
- 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
For Frying
- Vegetable oil for frying
Instructions
- Prepare the tomatoes: Sprinkle the tomato slices evenly with salt and place them on paper towels. Let them rest for about 10 minutes to draw out excess moisture, ensuring a crispier coating when fried.
- Mix the dry ingredients: In a shallow bowl, combine the all-purpose flour with black pepper to season the flour coating.
- Prepare the egg wash: In a separate bowl, whisk together the eggs and buttermilk until smooth and well combined. This mixture will help the coating adhere to the tomatoes.
- Combine the final coating: In a third bowl, mix together the cornmeal, breadcrumbs, and garlic powder. This mixture contributes to the crispy and flavorful crust.
- Dredge the tomato slices: Take each tomato slice and first coat it in the seasoned flour, shaking off excess. Next, dip it into the egg and buttermilk mixture, allowing any excess to drip off. Finally, press it into the cornmeal and breadcrumb mixture, ensuring an even coating.
- Heat the oil: Pour about 1/2 inch of vegetable oil into a large skillet and heat it over medium heat until hot but not smoking. Proper oil temperature is key to avoid soggy tomatoes.
- Fry the tomatoes: Working in batches, carefully place the coated tomato slices in the hot oil. Fry each side for 2 to 3 minutes or until the coating is golden brown and crisp. Avoid overcrowding the pan.
- Drain and serve: Transfer the fried green tomatoes to a paper towel–lined plate to absorb excess oil. Serve hot, ideally with a creamy dipping sauce like ranch or spicy mayo if desired.
Notes
- For extra crunch, substitute regular breadcrumbs with panko breadcrumbs.
- Fried green tomatoes pair wonderfully with creamy dipping sauces such as ranch, remoulade, or spicy mayo.
- Ensure the oil is sufficiently hot before frying to prevent sogginess and achieve a crisp crust.
