Fried green tomatoes are a beloved Southern dish, featuring unripe tomatoes sliced, breaded, and fried to crispy perfection with a tangy interior. This recipe serves about 4-6 people as a side or appetizer and takes around 30 minutes to prepare.
Ingredients:
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- 4 medium green tomatoes, sliced into 1/4-inch thick rounds
- Salt and black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten (or substitute with 1 cup buttermilk for a tangier coating)
- 1 cup yellow cornmeal (or a mix of cornmeal and panko breadcrumbs for extra crunch)
- 1 tsp paprika (smoked for added flavor)
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper (optional, for heat)
- Vegetable oil or canola oil, for frying (about 2 cups, or enough to fill skillet 1/2-inch deep)
Directions:
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- Prepare the tomatoes: Slice the green tomatoes and lay them out on a paper towel-lined plate. Sprinkle both sides lightly with salt to draw out excess moisture. Let them sit for 10-15 minutes, then pat dry with more paper towels. This helps achieve a crispier fry.
- Set up dredging stations: In three shallow bowls, place the flour seasoned with salt, pepper, paprika, garlic powder, and cayenne in the first; the beaten eggs (or buttermilk) in the second; and the cornmeal in the third.
- Heat the oil: In a large skillet, heat the oil over medium-high heat until it reaches about 350°F (a drop of water should sizzle immediately).
- Bread and fry: Dredge each tomato slice first in the flour, shaking off excess; then dip in the egg mixture; and finally coat in cornmeal. Fry in batches without crowding the pan, about 2-3 minutes per side, until golden brown. Drain on a wire rack or paper towels.
- Serve hot: Enjoy immediately, perhaps with a simple dipping sauce like ranch mixed with Cajun seasoning or hot sauce for extra kick.
Tips
Choose firm, unripe green tomatoes for the best texture—avoid any starting to turn red.
For a gluten-free version, use cornmeal only or gluten-free flour.
Leftovers can be reheated in an oven at 375°F to restore crispiness, but they’re best fresh.
