Description
Southern-Style Fried Green Tomatoes are crispy, golden, and packed with savory flavor. Coated in a flavorful cornmeal crust, these tangy tomatoes are a perfect snack, appetizer, or side dish.
Ingredients
4 medium green tomatoes, sliced 1/4-inch thick
1/2 cup all-purpose flour
2 eggs
1/4 cup buttermilk
1/2 cup cornmeal
1/2 cup breadcrumbs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
Vegetable oil, for frying
Instructions
- Slice the green tomatoes and lay them on paper towels. Sprinkle with salt and let sit for 10 minutes to draw out moisture. Pat dry with more paper towels.
- Set up three shallow plates or bowls: one with flour, one with a mixture of eggs and buttermilk, and one with a mix of cornmeal, breadcrumbs, smoked paprika, salt, and pepper.
- Dip each tomato slice into the flour, then into the egg mixture, and finally into the cornmeal mixture, pressing lightly to ensure an even coating.
- Heat about 1/4 inch of vegetable oil in a skillet over medium heat. Fry the tomatoes in batches for 2-3 minutes per side, or until golden brown and crispy.
- Drain excess oil on paper towels.
- Serve immediately with your favorite dipping sauce, such as ranch or remoulade.
Notes
For extra heat, add cayenne pepper to the cornmeal mixture.
For a herby twist, incorporate dried oregano or thyme into the cornmeal mixture.
For a gluten-free option, use gluten-free flour and breadcrumbs.
For a cheesy version, mix grated Parmesan cheese into the cornmeal mixture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
