Description
To appreciate this dish, it helps to understand what sets fried green tomatoes apart from other vegetable fritters or side dishes. Unlike soft red tomatoes that are packed with sweet juice, unripe green tomatoes are firm, dense, and tart. Their sturdy structure holds up exceptionally well when exposed to high heat in a skillet.
Ingredients
Scale
- 4 medium green tomatoes, firm and unripe
- 1 cup (125 g) all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 2 large eggs
- ½ cup (120 ml) buttermilk
- 1 cup (120 g) yellow cornmeal
- ½ cup (60 g) breadcrumbs
- ½ tsp garlic powder
- ½ tsp onion powder
- Vegetable oil, for frying
Instructions
- Slice the tomatoes:
Wash and dry the green tomatoes. Slice them into rounds about ¼-inch (6 mm) thick. Pat them dry with paper towels. - Prepare the coating:
Place the flour, salt, pepper, and paprika in one shallow bowl. Whisk the eggs and buttermilk together in a second bowl. In a third bowl, combine the cornmeal, breadcrumbs, garlic powder, and onion powder. - Coat the tomatoes:
Dip each tomato slice into the flour mixture, then the egg mixture, and finally the cornmeal mixture. Press gently so the coating sticks well. - Heat the oil:
Pour about ½ inch (1–1.5 cm) of vegetable oil into a large skillet. Heat over medium-high heat to approximately 350°F (175°C). - Fry:
Carefully place the coated tomato slices into the hot oil without overcrowding the pan. Fry for 2–3 minutes per side, until golden brown and crispy. - Drain:
Transfer the fried tomatoes to a wire rack or paper towel-lined plate. Sprinkle lightly with additional salt while hot. - Serve:
Serve immediately with ranch dressing, remoulade sauce, spicy mayo, or your favorite dipping sauce.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 3 slices
- Calories: 320 kcal
Keywords: Southern fried green tomatoes, crispy green tomatoes, fried green tomato recipe