Description
Fried green tomatoes are a Southern classic made with firm, unripe tomatoes coated in seasoned cornmeal and fried until golden and crispy. Tangy inside and crunchy outside, they’re perfect as an appetizer, side dish, or snack.
Ingredients
- 4–5 firm green tomatoes
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup buttermilk
- 1 cup cornmeal
- 1/2 cup breadcrumbs (optional, for extra crunch)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Vegetable oil, for frying
- For serving: ranch dressing, remoulade sauce, or spicy aioli
Instructions
- Slice green tomatoes into 1/2-inch thick rounds and pat dry with paper towels.
- Prepare a dredging station: one bowl with flour mixed with salt, pepper, paprika, and garlic powder; one bowl with whisked eggs and buttermilk; one bowl with cornmeal and breadcrumbs (if using).
- Dip each tomato slice first into flour, then the egg mixture, and finally coat with cornmeal mixture.
- Heat vegetable oil in a skillet over medium heat until shimmering.
- Fry tomatoes in batches for 2–3 minutes per side, until golden brown and crispy.
- Remove and drain on paper towels.
- Serve warm with dipping sauce of choice.
Notes
Add cayenne pepper or hot sauce for a spicy kick.Use panko breadcrumbs for extra crunch.Make it gluten-free with gluten-free flour and cornmeal.Bake at 425°F (220°C) for 20–25 minutes as a lighter option.Serve stacked with mozzarella and basil for a Southern Caprese twist.
Nutrition
- Serving Size: 4–5 slices
- Calories: 250
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
