If you’ve never tried Fried Green Tomatoes, you’re in for a real Southern treat! 🍴 This recipe takes firm, tangy green tomatoes, coats them in a perfectly seasoned cornmeal breading, and fries them up until golden and crispy. They make the perfect appetizer, side dish, or snack with a creamy dipping sauce.
Ingredients
- 4 firm green tomatoes
- 1 cup buttermilk
- 1 large egg
- 1 cup all-purpose flour
- 1 cup cornmeal
- ½ cup breadcrumbs (optional, for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- Vegetable oil (for frying)
Instructions
- Prep the tomatoes: Slice the green tomatoes into ½-inch thick rounds. Pat dry with paper towels.
- Set up dredging station:
- Bowl 1: Flour mixed with salt, pepper, garlic powder, and paprika.
- Bowl 2: Whisk together buttermilk and egg.
- Bowl 3: Mix cornmeal, breadcrumbs, cayenne, and a little extra salt/pepper.
- Coat the tomatoes: Dip each tomato slice into the flour, then the buttermilk mixture, and finally coat well in the cornmeal mix.
- Heat oil: Pour enough vegetable oil into a skillet to cover the bottom (about ½ inch deep). Heat to 350°F (175°C).
- Fry until golden: Add tomato slices in batches, frying 2–3 minutes per side until golden brown and crispy. Place on paper towels to drain excess oil.
- Serve: Enjoy warm with ranch, spicy aioli, or remoulade sauce!
Tips & Variations
- Make it extra crispy → Double coat the tomatoes by repeating the dredging process.
- Spice it up → Add cayenne or hot sauce to the buttermilk mixture.
- Oven-baked option → Spray breaded slices with oil and bake at 425°F (220°C) for 20 minutes, flipping halfway.
Serving Ideas
- Serve as a side dish with fried chicken or BBQ ribs.
- Top with pimento cheese or goat cheese for a gourmet appetizer.
- Use as a base for a Southern-style BLT sandwich.
