Description
Crispy and flavorful Fried Green Tomatoes, a classic Southern American appetizer made with sliced green tomatoes coated in a seasoned cornmeal and breadcrumb mixture, then fried to golden perfection. Served warm with optional dipping sauces like ranch or remoulade, this dish is a delightful combination of tangy, crunchy, and savory flavors perfect for a snack or side dish.
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
- Vegetable oil for frying
Optional
- Ranch or remoulade sauce for dipping
Instructions
- Prepare the 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 them dry with paper towels to ensure a crisp coating during frying.
- Set up dredging station: Arrange three shallow bowls: one with all-purpose flour, a second with beaten eggs mixed with buttermilk, and a third with the cornmeal, breadcrumbs, garlic powder, black pepper, and paprika combined. This setup will help evenly coat the tomatoes in layers for extra crunch.
- Coat the tomato slices: Dredge each tomato slice first in the flour, shaking off excess, then dip into the egg-buttermilk mixture. Finally, press the slice gently into the cornmeal and breadcrumb mixture to fully coat both sides.
- Heat the oil and fry: In a large skillet, heat about 1/2 inch of vegetable oil over medium heat until shimmering and about 350°F. Fry the breaded tomato slices in batches, making sure not to overcrowd the pan. Cook each slice for 2–3 minutes per side or until golden brown and crisp.
- Drain and serve: Transfer the fried tomatoes to a paper towel–lined plate to drain excess oil. Serve immediately while warm, accompanied by ranch, remoulade, or your preferred dipping sauce.
Notes
- For maximum crispiness, serve fried green tomatoes immediately after frying.
- To add a spicy kick, include cayenne pepper in the breading mixture.
- Leftovers can be reheated in an air fryer or conventional oven to retain crispness.
