Fried Green Tomatoes (Print Version)
Firm green tomatoes dredged in seasoned cornmeal and fried until golden crisp - a beloved Southern classic in every bite.
# Ingredients:
→ 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
# Steps to Follow:
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 Notes:
01 -
Serve with a creamy remoulade, ranch, or spicy aioli.
02 -
For extra crunch, double-dip in egg and breading before frying.
03 -
Great as a starter or sandwich component.