Description
A classic Southern appetizer featuring tangy green tomatoes sliced, breaded, and fried to golden perfection for a crispy and flavorful bite.
Ingredients
Scale
Tomatoes
- 4 medium green tomatoes (sliced 1/4 inch thick)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Breading
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup buttermilk
- 1/2 cup cornmeal
- 1/2 cup breadcrumbs
- 1/4 teaspoon paprika
Others
- Vegetable oil for frying
Instructions
- Season and Drain: Lightly sprinkle the tomato slices with salt and place them on a paper towel-lined tray to sit for 10–15 minutes, drawing out excess moisture for better crispness.
- Prepare Breading Stations: Set up three shallow bowls: one with flour, the second with whisked eggs and buttermilk, and the third combining cornmeal, breadcrumbs, paprika, and black pepper.
- Coat Tomatoes: Dredge each tomato slice first in flour, then dip into the egg mixture, and finally coat thoroughly with the cornmeal-breadcrumb mixture, ensuring an even crust.
- Heat Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium heat until hot and ready for frying.
- Fry Tomatoes: Fry the tomato slices in batches for 2–3 minutes per side, or until they turn golden and crispy, being careful not to overcrowd the pan.
- Drain and Serve: Remove fried slices and drain on paper towels to absorb excess oil. Serve warm for best flavor and texture.
Notes
- For extra flavor, add a pinch of cayenne to the breading mix.
- These fried green tomatoes pair excellently with a creamy remoulade or ranch dipping sauce.
- To keep them crisp while finishing batches, place fried slices on a wire rack in a warm oven.
