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Fried Green Tomatoes

Fried Green Tomatoes
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Fried green tomatoes are a Southern classic featuring crispy, golden-coated slices of firm, unripe tomatoes. Perfectly crunchy on the outside and juicy inside, this quick and easy recipe uses simple pantry ingredients to deliver a tangy, flavorful appetizer or snack that’s ready in under 30 minutes. Customize with spices or coatings to suit your taste and enjoy a versatile dish that pairs beautifully with a variety of sides and garnishes.

Ingredients

Scale

Main Ingredients

  • 4 firm green tomatoes, sliced 1/4-inch thick
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • Vegetable or canola oil for frying (about 1/2 inch deep)

Optional Spices & Variations

  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • Parmesan cheese to mix with cornmeal (about 1/4 cup)
  • Fresh herbs like thyme or oregano for dry mix (1-2 teaspoons)

Instructions

  1. Prepare the Tomatoes: Slice your green tomatoes into even, 1/4-inch thick rounds to ensure they cook evenly without becoming too soft or dry.
  2. Set Up the Dredging Stations: In one shallow bowl, mix the flour with half the salt and pepper. In a second bowl, whisk together the eggs and buttermilk. In a third bowl, combine the cornmeal with the remaining salt and pepper, along with any optional spices or herbs you want to add.
  3. Coat the Tomato Slices: Dip each tomato slice first into the flour mixture to dry them, then into the egg and buttermilk wash, followed by a generous coating of the cornmeal mixture. Press gently so the coating adheres well.
  4. Heat the Oil: Pour vegetable or canola oil into a skillet to a depth of about 1/2 inch and heat over medium heat until it reaches approximately 350°F. The oil should shimmer but not smoke.
  5. Fry the Tomatoes: Carefully place the coated tomato slices in a single layer in the hot oil, avoiding overcrowding. Fry for 3-4 minutes on each side or until golden brown and crisp.
  6. Drain and Serve: Use a slotted spoon to transfer the fried green tomatoes to a paper towel-lined plate to absorb excess oil. Serve them warm for the best texture and flavor.

Notes

  • Ensure uniform thickness of tomato slices for even cooking.
  • Pat tomato slices dry before dredging to help the coating stick better.
  • Maintain oil temperature around 350°F to avoid greasy or unevenly fried tomatoes.
  • Fry in batches to prevent overcrowding and keep the oil hot.
  • Allow the fried green tomatoes to rest a couple of minutes before serving to let the coating firm up.

Nutrition

Keywords: fried green tomatoes, Southern recipe, crispy tomato appetizer, fried snack, cornmeal coating, easy appetizer

Find it online: https://marysplate.com/fried-green-tomatoes/