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Fried Green Tomatoes

Crispy on the outside and tender on the inside, fried green tomatoes offer a delightful contrast of textures and tangy flavor, making them a beloved Southern appetizer or side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Coating
  • 1 cup all-purpose flour Acts as a base coating to help the batter adhere.
  • 1/2 cup buttermilk (or whole milk) Adds moisture and a slight tanginess to the coating.
  • 1 large egg Binds the coating ingredients together.
  • 3/4 cup cornmeal Adds texture and crunch to the coating.
  • 1/2 cup fine dry breadcrumbs Provides an additional crispy layer to the exterior.
  • 1/2 teaspoon ground black pepper Offers a touch of spice to balance the flavors.
  • 1 teaspoon salt Enhances the flavor of the tomatoes.
For the Tomatoes
  • 4 medium green tomatoes Unripe tomatoes provide a tangy flavor and firm texture.
  • 2 cups vegetable oil (or canola or peanut oil) Used for frying.

Method
 

Preparation
  1. Rinse the tomatoes under cool water and pat them dry with paper towels.
  2. Slice the tomatoes into 1/4 inch thick slices for thin slices or 3/8 inch thick for thicker slices.
  3. Set up three shallow bowls: place flour and salt in one, whisk together milk and egg in another, and combine cornmeal, breadcrumbs, black pepper, and remaining salt in the third.
Cooking
  1. Dredge 2 or 3 tomato slices in flour, then dip in the egg/milk mixture, and finally coat in the cornmeal mixture.
  2. Heat enough oil in a skillet to reach a depth of 1/4 to 1/2 inch over medium heat until it reaches 360 to 375°F.
  3. Use tongs to gently place the coated tomato slices in the hot oil and cook for about 2 to 3 minutes on each side until golden brown.
Serving
  1. Remove the fried tomatoes from the oil and place them on paper towels to drain excess oil. Serve warm.

Notes

Ensure oil is hot enough before adding tomatoes; sprinkle a bit of cornmeal to test. Don’t crowd the skillet; fry in batches. For extra flavor, add spices like paprika or cayenne to the coating mixture.