A Southern staple with serious crunch appeal! These fried green tomatoes are tangy inside, crispy outside, and totally addictive — perfect as a snack, appetizer, or side dish.
⏱️ Time & Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
- Calories per Serving: ~310 kcal
🛒 Ingredients
- 3–4 medium green tomatoes, sliced 1/4-inch thick 🍅
- 1/2 cup all-purpose flour
- 2 large eggs, beaten 🥚
- 1/2 cup buttermilk (or milk + 1 tsp vinegar)
- 1/2 cup yellow cornmeal
- 1/2 cup breadcrumbs (Panko preferred for extra crunch)
- 1/2 tsp salt 🧂
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional)
- Vegetable oil, for frying
👩🍳 Step-by-Step Instructions
1️⃣ Prep the Tomatoes
Slice green tomatoes and lay them on paper towels. Sprinkle lightly with salt and let them sit for 5–10 minutes to draw out excess moisture. Pat dry.
2️⃣ Set Up the Breading Station
- Bowl 1: Flour
- Bowl 2: Eggs + buttermilk (whisked)
- Bowl 3: Cornmeal + breadcrumbs + salt + pepper + paprika
3️⃣ Bread the Tomatoes
Dredge each tomato slice in flour, dip into the egg mixture, then coat in the cornmeal/breadcrumb mix. Press lightly so the coating sticks well.
4️⃣ Fry Until Golden
Heat 1/4 inch of oil in a skillet over medium heat. Fry tomatoes in batches (don’t overcrowd) for 2–3 minutes per side, until golden brown. Drain on paper towels.
5️⃣ Serve Hot
Best served immediately with ranch, spicy mayo, or remoulade for dipping.
💛 Why You’ll Love This
- Tangy, crisp, and savory — a flavor combo that just works
- Great way to use unripe garden tomatoes
- Makes a perfect starter, snack, or Southern-style side
- Fun and different from your usual veggie fare
- Totally customizable with dipping sauces or toppings
💡 Helpful Tips
- Want them extra crispy? Double dip: flour → egg → flour → egg → crumb coat
- Add a pinch of cayenne or hot sauce to the egg mix for kick
- Don’t slice too thin or they’ll fall apart in the pan
- Serve over grits or a salad to turn them into a main dish
Leave a Reply