🍅
Fried Green Tomatoes Recipe
📝
Ingredients
(Serves 4)
- 4 medium green tomatoes
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon salt, plus more for seasoning
- ½ teaspoon freshly ground black pepper, plus more for seasoning
- 1 teaspoon paprika (optional: smoked for extra flavor)
- Vegetable oil, for frying (e.g., canola, peanut, or sunflower)
🥣
Instructions
- Prep the Tomatoes
- Wash and slice the green tomatoes into ¼ to ½-inch thick slices.
- Lay the slices on a tray or paper towel, sprinkle both sides lightly with salt and pepper.
- Let them sit for 10–15 minutes to draw out excess moisture. Pat dry before dredging.
- Set Up Dredging Stations
- Bowl 1: Add flour.
- Bowl 2: Beat the eggs and mix in the buttermilk.
- Bowl 3: Combine cornmeal, paprika, and a pinch of salt and pepper.
- Dredge the Tomatoes
- First, coat each tomato slice in flour (shake off excess).
- Next, dip into the egg-buttermilk mixture, fully coating both sides.
- Finally, dredge in the cornmeal mixture, pressing gently to ensure an even, crispy coating.
- Fry the Tomatoes
- Heat ½ inch of oil in a cast-iron skillet or heavy-bottomed pan over medium heat.
- Oil should be around 350°F (175°C) – hot but not smoking.
- Carefully place coated tomato slices in the hot oil, without crowding the pan.
- Fry for 2–3 minutes per side, or until golden brown and crispy.
- Transfer to a plate lined with paper towels to drain excess oil.
- Serve
- Serve hot with your favorite dipping sauce: ranch, spicy mayo, or remoulade.
- Garnish with a sprinkle of flaky salt or chopped herbs (optional).
🔥 Tips & Variations
- Want extra crunch? Mix Panko breadcrumbs into the cornmeal.
- No buttermilk? Use milk with a splash of lemon juice or vinegar.
- Add a pinch of cayenne pepper or hot sauce to the egg mix for heat.
- Serve with a poached egg on top for a Southern brunch twist.
Let me know if you want it printable, or need a gluten-free or vegan version!