Fried Green Tomatoes

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Fried Green Tomatoes: A Southern Classic, Crispy and Delicious!

Get ready to savor a true taste of Southern comfort with these irresistible Fried Green Tomatoes! This iconic dish features firm, tart green tomatoes sliced and coated in a flavorful cornmeal breading, then fried to golden, crispy perfection. They offer a delightful contrast of a tender, slightly tangy interior with a perfectly crunchy exterior, making them an incredibly satisfying appetizer or side dish!

Fried Green Tomatoes are a celebration of simplicity and flavor. The breading gets wonderfully crisp, while the unripened tomatoes hold their shape and provide a unique, subtle tartness that is utterly addictive. They’re easy to make and a fantastic way to enjoy garden-fresh produce.

Ingredients:

  • 4-5 medium green tomatoes, sliced into ¼-inch thick rounds (firm, unripe tomatoes are key)
  • Salt to taste
  • Black pepper to taste

For Breading:

  • ½ cup all-purpose flour

  • 2 large eggs

  • ¼ cup buttermilk

  • 1 cup fine yellow cornmeal

  • Optional: ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne pepper (for adding to flour or cornmeal for extra flavor)

  • Vegetable oil, for frying (about ½ to 1 inch deep in your skillet)

Equipment:

  • Large skillet (cast iron works beautifully)
  • Three shallow bowls or plates (for breading station)
  • Tongs
  • Paper towel-lined plate or cooling rack
  • Measuring cups and spoons
  • Cutting board and sharp knife

Instructions:

  1. Prepare Tomatoes: Slice the green tomatoes into even ¼-inch thick rounds. This thickness ensures they cook through but retain some firmness. Lay the slices on a plate or paper towels and season both sides generously with salt and black pepper.

    • Pro Tip: For even crispier results, you can let the seasoned tomato slices sit for 5-10 minutes, then blot them dry with paper towels again. This draws out a little more moisture.

  2. Set Up Breading Station: Set up your breading station with three shallow bowls or plates:

    • Bowl 1: All-purpose flour (optional: mix in garlic powder, onion powder, or cayenne here).
    • Bowl 2: In a separate bowl, whisk together the eggs and buttermilk until well combined.
    • Bowl 3: Fine yellow cornmeal (optional: mix in garlic powder, onion powder, or cayenne here).

  3. Dredge Tomatoes: Take each tomato slice and dredge it in the following order:

    • First, coat thoroughly in the flour, shaking off excess.
    • Next, dip into the egg and buttermilk mixture, allowing excess to drip off.
    • Finally, coat generously with the cornmeal, pressing gently to ensure a good, even layer. Place the breaded slices on a clean plate.

  4. Heat Oil: Heat about ½ to 1 inch of vegetable oil in a large skillet over medium-high heat (aim for 350-375°F / 175-190°C if using a thermometer). The oil should shimmer, but not smoke.

  5. Fry Tomatoes: Carefully place the coated tomato slices into the hot oil in batches, being careful not to overcrowd the pan. Fry for 2–3 minutes per side, or until they are a beautiful golden brown and crispy.

    • Watch the heat: Adjust the heat as needed to maintain a consistent frying temperature. If the oil is too hot, the coating will burn before the tomato softens. If too cool, they’ll be greasy.

  6. Drain & Serve: Transfer the fried tomato slices to a paper towel-lined plate or a wire rack set over paper towels to drain any excess oil. Serve hot, optionally with a dipping sauce like ranch dressing, remoulade, or even a spicy aioli. Enjoy!

Tips & Variations:

  • Green Tomatoes are Key: Ensure you use firm, unripe green tomatoes. Ripe (red) tomatoes are too watery and will become soggy when fried.
  • Seasoning the Breading: Don’t skip seasoning the flour or cornmeal for extra flavor. A little extra salt, black pepper, or a pinch of paprika can make a big difference.
  • Double Breading: For an extra thick and crispy crust, you can double-bread the tomatoes (flour, egg, flour, egg, cornmeal), though one coating usually suffices.
  • Buttermilk Substitute: If you don’t have buttermilk, you can make your own by adding 1 teaspoon of lemon juice or white vinegar to ¼ cup of regular milk and letting it sit for 5 minutes.
  • Serving Suggestions: Fried green tomatoes make a fantastic appetizer, a unique side dish for Southern meals, or even layered into sandwiches or burgers.

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