Irresistibly Crispy Fried Green Tomatoes
A simple and delicious recipe for crispy fried green tomatoes, perfect as an appetizer or side dish.
Ingredients
Vegetable Ingredients
- 4 medium green tomatoes, sliced into 1/4-inch rounds Use firm, unripe tomatoes for best results.
Dredging Station
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon salt Extra salt to sprinkle before serving.
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Liquid Ingredients
- 2 large eggs Beaten.
- 1/2 cup buttermilk
- Vegetable oil for frying Heat about 1/2 inch in a skillet.
Instructions
Preparation
- Slice the green tomatoes into 1/4-inch rounds and pat dry with paper towels.
- Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs mixed with buttermilk, and one with cornmeal, salt, pepper, paprika, and garlic powder.
Frying
- Dip each tomato slice into flour, then the egg mixture, and finally coat with the seasoned cornmeal.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
- Fry the tomato slices in batches for 2–3 minutes per side, or until golden brown and crispy.
- Drain on paper towels and sprinkle with extra salt before serving.
Notes
Serve hot with ranch dressing or spicy aioli. For an extra crunch, double-dip the tomato slices. They are best enjoyed immediately after frying. To store leftovers, refrigerate in an airtight container for up to three days. Reheat in the oven at 375°F until warm and crispy.