Description
Learn how to make delicious Fried Green Tomatoes with this easy-to-follow recipe. Crispy on the outside, tangy on the inside, these Southern-style treats are perfect for summer gatherings or as a unique appetizer.
Ingredients
Scale
Ingredients:
- 4 medium green tomatoes (sliced 1/4-inch thick)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 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 paprika
- vegetable oil for frying
Instructions
- Slice the tomatoes: Slice the green tomatoes and lay them out on paper towels. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Pat dry.
- Prepare dredging station: Set up a dredging station with three shallow bowls: one with flour, one with eggs whisked with buttermilk, and one with cornmeal, breadcrumbs, garlic powder, paprika, and black pepper.
- Dredge the tomatoes: Dip each tomato slice first in flour, then in the egg mixture, and finally coat well in the cornmeal-breadcrumb mixture.
- Fry the tomatoes: Heat vegetable oil in a skillet over medium heat. Fry the tomatoes in batches, about 2–3 minutes per side, until golden brown and crispy.
- Drain and serve: Transfer fried tomatoes to a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.
Notes
- Serve with remoulade, ranch, or fry sauce for dipping.
- For extra crispiness, double-dip in the egg and cornmeal mixture.
- Best enjoyed hot and fresh.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 3–4 slices
- Calories: 280
- Sugar: 3g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
