Description
This Southern classic recipe features crisp and golden fried green tomatoes coated in a flavorful blend of cornmeal, breadcrumbs, and spices, served hot as a delicious appetizer or snack.
Ingredients
Scale
Tomatoes and Seasoning
- 4 medium green tomatoes, sliced ½-inch thick
- 1 teaspoon salt
- ½ teaspoon black pepper
Breading Mixtures
- ½ cup all-purpose flour
- 2 large eggs
- ½ cup buttermilk
- 1 cup cornmeal
- ½ cup breadcrumbs
- ½ teaspoon paprika
- ½ teaspoon garlic powder
For Frying
- Vegetable oil, about ½ inch for frying
Instructions
- Prepare the tomatoes: Lay the tomato slices on a paper towel and sprinkle both sides with salt. Let them sit for about 10 minutes to draw out excess moisture, then pat dry thoroughly with another paper towel.
- Set up the dredging stations: In a shallow dish, combine the flour with black pepper. In a second dish, whisk together the eggs and buttermilk until smooth. In a third dish, mix together cornmeal, breadcrumbs, paprika, and garlic powder.
- Coat the tomato slices: Dredge each tomato slice first in the flour mixture, shaking off excess, then dip into the egg and buttermilk mixture, and finally coat with the cornmeal and breadcrumb mixture, pressing gently to ensure the coating adheres well.
- Heat the oil: In a large skillet, pour vegetable oil to a depth of about ½ inch and heat over medium heat until the oil is hot and shimmering but not smoking.
- Fry the tomatoes: Carefully place the coated tomato slices in the hot oil in batches to avoid overcrowding. Fry each side for 2–3 minutes until golden brown and crispy.
- Drain and serve: Remove the fried tomatoes using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil. Serve immediately while hot.
Notes
- Serve with ranch dressing, rémoulade, or a spicy aioli for dipping to complement the flavors.
- For an even crunchier coating, consider double-dipping the tomato slices by repeating the egg and cornmeal mixture layers.
