Description
This Irresistibly Crispy Fried Green Tomatoes recipe delivers perfectly golden, crunchy slices coated in a seasoned cornmeal crust. Ideal as a snack or appetizer, these fried green tomatoes are quick to prepare, featuring a simple dredging and frying process that results in a delicious Southern classic everyone will love.
Ingredients
Scale
Tomatoes
- 4 medium green tomatoes, sliced into 1/4-inch rounds
Coating Mixture
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Wet Ingredients
- 2 large eggs
- 1/2 cup buttermilk
Frying
- Vegetable oil, for frying
Instructions
- Prepare tomatoes: Slice the green tomatoes into 1/4-inch rounds and pat them dry thoroughly with paper towels to remove excess moisture, which helps the coating adhere better.
- Set up dredging station: Arrange three shallow bowls: one with all-purpose flour; the second with the beaten eggs combined with buttermilk; the third with the cornmeal mixed with salt, black pepper, paprika, and garlic powder.
- Coat tomato slices: Dip each tomato slice first into the flour to create a dry base layer, then into the egg and buttermilk mixture to moisten, and finally coat thoroughly with the seasoned cornmeal mixture for a crispy crust.
- Heat oil: Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium-high heat until the oil is shimmering and hot enough for frying but not smoking.
- Fry tomato slices: Working in batches, carefully place the coated tomato slices into the hot oil. Fry each side for 2 to 3 minutes until golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature. Remove and drain on paper towels to absorb excess oil.
- Serve: Sprinkle the fried green tomatoes with extra salt while still hot. Serve immediately with your choice of ranch dressing or a spicy aioli for dipping to enhance the flavor.
Notes
- Patting the tomato slices dry is essential to get a crispy coating that sticks well.
- Do not overcrowd the pan while frying to ensure even cooking and crispiness.
- You can customize the seasoning in the cornmeal mixture to your taste, adding cayenne pepper for extra heat if desired.
- Use a thermometer to maintain oil temperature around 350°F (175°C) for best frying results.
- Leftovers can be reheated in a skillet or oven to retain crispness but are best enjoyed fresh.
