A staple of Southern comfort food, these sliced green tomatoes are coated in a seasoned cornmeal breading and fried until golden brown and crispy.
Ingredients
- Green Tomatoes: 3–4 medium-sized (Firm and unripened)
- Salt: 1 teaspoon
- Black Pepper: ½ teaspoon
- All-Purpose Flour: ½ cup
- Buttermilk: ½ cup (or 1 egg beaten with ¼ cup milk)
- Cornmeal: ½ cup (Yellow cornmeal adds the best crunch)
- Breadcrumbs: ½ cup (Panko or plain)
- Vegetable Oil: For frying (enough to cover the bottom of the pan)
- Optional: A pinch of cayenne pepper for a little kick.
Instructions
1. Prepare the Tomatoes
- Slice the green tomatoes into rounds, about ½ cm (¼ inch) thick.
- Season both sides of the slices with salt and pepper. Let them sit for 5 minutes to draw out excess moisture, then pat them dry with a paper towel.
2. Set Up the Breading Station
- Prepare three shallow bowls:
- Bowl 1: The flour.
- Bowl 2: The buttermilk (or egg mixture).
- Bowl 3: Mix the cornmeal, breadcrumbs, and any extra spices (like cayenne).
3. Coat the Slices
- Dredge each tomato slice in the flour (shake off excess).
- Dip it into the buttermilk.
- Press it firmly into the cornmeal mixture until fully coated on both sides.
4. Frying
- Heat about 1 cm of oil in a large skillet over medium-high heat.
- Once the oil is shimmering (not smoking), place 4–5 slices in the pan. Do not overcrowd.
- Fry for 2–3 minutes per side until the crust is a deep golden brown.
5. Draining and Serving
- Transfer the fried tomatoes to a wire rack or a plate lined with paper towels to drain excess oil.
- Serve immediately while hot and crispy.
Serving Suggestion
Fried green tomatoes are traditionally served with a side of Remoulade sauce or a spicy ranch dressing for dipping. They also make a fantastic addition to a BLT sandwich!
