Description
This Irresistibly Crispy Fried Green Tomatoes recipe features tangy, firm green tomatoes coated in a seasoned cornmeal batter and fried to golden perfection. Perfect as a savory appetizer or side dish, these fried green tomatoes offer a delightful crunch with a flavorful kick, ideal for sharing or enjoying as a comforting snack.
Ingredients
Scale
Tomatoes
- 4 medium green tomatoes, sliced into 1/4-inch rounds
Dredging Station
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup buttermilk
- 1 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
For Frying
- Vegetable oil, for frying (about 1/2 inch depth)
Instructions
- Prepare Tomatoes: Slice the green tomatoes into 1/4-inch rounds and pat each slice dry with paper towels to remove excess moisture, ensuring a crisp crust when fried.
- Set Up Dredging Station: Arrange three shallow bowls: one with the all-purpose flour, the second with beaten eggs combined with buttermilk, and the third with cornmeal mixed with salt, black pepper, paprika, and garlic powder to season evenly.
- Coat Tomato Slices: Dip each tomato slice first into the flour, coating both sides loosely. Next, immerse it in the egg and buttermilk mixture, allowing excess to drip off. Finally, dredge the slice in the seasoned cornmeal mixture, pressing gently to adhere evenly.
- Heat Oil: Pour vegetable oil into a large skillet to a depth of about 1/2 inch and heat it over medium-high heat until the oil shimmers but is not smoking, indicating the proper frying temperature.
- Fry Tomato Slices: In batches to avoid overcrowding, carefully place the coated tomato slices into the hot oil. Fry for 2 to 3 minutes on each side, or until each side is golden brown and crispy. Use tongs to flip gently.
- Drain and Serve: Transfer the fried tomatoes to paper towels to drain excess oil. Immediately sprinkle with extra salt to taste and serve hot, paired with ranch dressing or a spicy aioli for dipping.
Notes
- Patting the green tomato slices dry ensures a crisp, not soggy, coating.
- Maintaining the oil temperature is key for even frying and crispiness; adjust heat as needed during cooking.
- Do not overcrowd the skillet to prevent temperature drops in the oil.
- For a spicier twist, add cayenne pepper to the cornmeal mixture.
- Serve immediately for best texture; fried green tomatoes are best enjoyed fresh.
