Description
Fried Green Tomatoes are a classic Southern American appetizer featuring crisp, golden-brown slices of tart green tomatoes coated in a seasoned cornmeal and breadcrumb mixture, then fried to perfection. Served warm and perfect with ranch or remoulade dipping sauces, this dish delivers a delightful crunch and tangy flavor that’s ideal as a side or starter.
Ingredients
Scale
Tomatoes
- 4 medium green tomatoes, sliced 1/4-inch thick
- 1 teaspoon salt
Breading
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup buttermilk
- 1 cup cornmeal
- 1/2 cup breadcrumbs (preferably panko)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
For Frying & Serving
- Vegetable oil for frying
- Optional: ranch or remoulade sauce for dipping
Instructions
- Prepare Tomatoes: Lay the tomato slices on a paper towel–lined tray and sprinkle both sides with salt. Let them sit for 10–15 minutes to draw out excess moisture, then blot dry thoroughly with paper towels to ensure crisp frying.
- Set Up Dredging Station: Arrange three shallow bowls: one with all-purpose flour; a second with eggs beaten together with buttermilk; and a third with a mixture of cornmeal, breadcrumbs, garlic powder, black pepper, and paprika to season the coating.
- Coat Tomatoes: Dip each tomato slice first into the flour, shaking off excess. Then dip into the egg and buttermilk mixture, ensuring an even coating. Finally, press each slice into the cornmeal-breadcrumb mixture to cover both sides thoroughly, pressing gently to adhere.
- Heat Oil: In a large skillet, pour enough vegetable oil to about 1/2 inch depth and heat over medium until shimmering and approximately 350°F. Proper oil temperature is key to achieving a golden, crispy crust without greasiness.
- Fry Tomatoes: Fry the breaded tomato slices in batches to avoid overcrowding, cooking each side for 2–3 minutes or until they are golden brown and crisp. Flip carefully using tongs or a slotted spatula to maintain the coating.
- Drain and Serve: Remove fried tomatoes from the skillet and transfer to a paper towel–lined plate to drain excess oil. Serve immediately while warm, accompanied by your choice of ranch or remoulade sauce for dipping.
Notes
- Serve fried green tomatoes immediately for maximum crispiness.
- For a spicy variation, add a pinch of cayenne pepper to the cornmeal and breadcrumb mixture.
- Leftover fried green tomatoes can be reheated in an air fryer or in the oven to retain their crisp texture.
