Description
Learn how to make the ultimate Crispy Southern Fried Green Tomatoes with this amazing recipe. These golden, crunchy tomato slices are the perfect appetizer or side dish, featuring a flavorful coating and a satisfying crispiness.
Ingredients
Scale
Tomatoes:
- 4 medium green tomatoes (firm and sliced 1/4-inch thick)
Seasonings:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Batter:
- 1 cup buttermilk
- 1 large egg
Breading:
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup breadcrumbs (preferably panko for extra crispiness)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Oil:
- Vegetable oil for frying
Instructions
- Prepare Tomatoes: Sprinkle tomato slices with salt and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
- Prepare Batter: In a shallow bowl, whisk together the buttermilk and egg. In a second bowl, add the flour. In a third bowl, mix the cornmeal, breadcrumbs, garlic powder, paprika, and black pepper.
- Coat Tomatoes: Dip each tomato slice first in the flour, then into the buttermilk mixture, and finally coat in the cornmeal-breadcrumb mixture, pressing gently to adhere.
- Fry: Heat 1/2 inch of vegetable oil in a large skillet over medium heat until shimmering (about 350°F/175°C). Fry the tomato slices in batches, 2–3 minutes per side, until golden and crispy. Drain on paper towels.
- Serve: Serve warm, optionally with a drizzle of hot sauce or a side of creamy ranch or remoulade sauce.
Notes
- For even more flavor, add a pinch of cayenne to the cornmeal mixture.
- These are best enjoyed fresh but can be reheated in the oven to maintain crispness.
- Great as a snack, side dish, or sandwich topping.
Nutrition
- Serving Size: 3–4 slices
- Calories: 280
- Sugar: 4g
- Sodium: 440mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
