Fried Green Tomatoes (Print Version)
Firm green tomatoes dredged in seasoned cornmeal and fried until golden crisp - a beloved Southern classic in every bite.
# What You’ll Need:
→ Tomatoes
01 - 4 medium green tomatoes, sliced ½-inch thick
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
→ Breading Station
04 - ½ cup all-purpose flour
05 - 2 large eggs, beaten
06 - ½ cup buttermilk
07 - 1 cup cornmeal
08 - ½ cup breadcrumbs (preferably panko)
09 - ½ teaspoon garlic powder
10 - ½ teaspoon paprika
11 - Pinch of cayenne pepper (optional)
→ Frying
12 - Vegetable oil, for frying
# How to Make It:
01 - Lay out tomato slices on paper towels. Sprinkle with salt and let sit for 10 minutes to draw out moisture. Pat dry.
02 - Set up three shallow bowls: Bowl 1 with flour, Bowl 2 with whisked eggs and buttermilk, and Bowl 3 with cornmeal, breadcrumbs, garlic powder, paprika, cayenne, and pepper.
03 - Dredge each tomato slice in flour, then dip into egg mixture, and coat in the cornmeal mixture. Press gently to adhere.
04 - Heat ½ inch of vegetable oil in a heavy skillet over medium heat until shimmering (175°C).
05 - Fry tomatoes in batches, 2–3 minutes per side, until golden brown and crisp. Do not overcrowd the pan.
06 - Transfer to a paper towel-lined plate to drain. Serve hot.
# Additional Tips::
01 -
- Ready in just 35 minutes from start to finish
- Uses simple pantry ingredients you likely already have
- Perfect balance of tangy tomatoes with crunchy coating
- Makes a versatile side dish or appetizer that impresses guests
02 -
- Perfect snacking option with only 320 calories per serving
- Contains 6 grams of protein unexpectedly nutritious for a fried dish
- Makes an impressive appetizer that most guests have never tried making at home
03 -
- For extra crispy results chill the breaded tomatoes in the refrigerator for 15 minutes before frying this helps the coating set and adhere better during cooking
- Use a candy thermometer to maintain consistent oil temperature throughout the frying process fluctuations significantly impact the final texture
- Save any leftover green tomatoes by pickling them in vinegar with garlic and dill for a tangy treat that lasts weeks in the refrigerator