Description
Fried Green Tomatoes are a Southern classic dish featuring firm, unripe green tomatoes sliced, breaded, and fried to golden perfection. This recipe delivers a crispy, tangy, and irresistibly crunchy bite, perfect as a snack, appetizer, or side. Made with simple pantry staples and quick to prepare, these golden fried tomatoes offer a delicious balance of juicy tartness and crunchy texture that everyone will love.
Ingredients
Scale
Main Ingredients
- 4–5 firm green tomatoes, sliced ¼ to ½ inch thick
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, beaten
- Vegetable oil, for frying (about 2 cups)
Instructions
- Prepare the Tomatoes: Slice the green tomatoes evenly into ¼ to ½ inch thick rounds to ensure they cook uniformly and hold together well during frying.
- Soak in Buttermilk: Place the tomato slices in a shallow dish and cover with buttermilk. Let them soak for at least 10 minutes to tenderize slightly and create a sticky surface for the coating to adhere to.
- Prepare the Coating: In a shallow bowl, combine the all-purpose flour, cornmeal, salt, and pepper to form the coating mixture that will give the tomatoes a crispy, flavorful shell.
- Dip and Coat: Remove each tomato slice from the buttermilk, dip into the beaten eggs, and then dredge in the flour and cornmeal mixture, pressing lightly to ensure even coverage. Set coated slices on a plate while heating the oil.
- Fry the Tomatoes: Heat vegetable oil over medium heat until it reaches 350°F (175°C). Fry the tomatoes in batches for 2-3 minutes per side, until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil.
- Serve Immediately: Enjoy the fried green tomatoes fresh and hot, optionally garnished with fresh herbs and served with your favorite dips or sides.
Notes
- Choose firm green tomatoes to keep the slices intact while frying and prevent mushiness.
- For an extra crispy crust, double dip the tomato slices in egg and coating mix before frying.
- Maintain oil temperature between 350°F and 365°F to fry evenly without absorbing excess oil.
- Fry in small batches to avoid overcrowding and soggy results.
- Drain fried tomatoes on paper towels to remove extra oil and keep them crisp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving (about 4 slices)
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg