Ingredients
- 4 large green tomatoes
- Salt
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/2 cup buttermilk
- Vegetable oil for frying
Directions
- Prepare the Tomatoes: Slice the green tomatoes into 1/4-inch thick slices. Sprinkle both sides of each slice with salt and let them sit for about 10 minutes. This will help draw out some of the moisture and season the tomatoes.
- Prepare the Breading Stations:
- Place the flour in a shallow dish.
- In another shallow dish, combine the cornmeal, paprika, garlic powder, and black pepper.
- In a third shallow dish, whisk together the eggs and buttermilk.
- Bread the Tomatoes: Pat the tomato slices dry with a paper towel. Dredge each slice in the flour, shaking off any excess. Dip the slices into the egg mixture, then coat them with the cornmeal mixture, pressing gently to adhere.
- Fry the Tomatoes: Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once the oil is hot (about 350°F or 175°C), add the breaded tomato slices in batches. Fry until golden brown and crispy, about 2-3 minutes per side. Avoid overcrowding the skillet to ensure even frying.
- Drain and Serve: Remove the fried tomatoes from the skillet and place them on a paper towel-lined plate to drain. Serve immediately.
Helpful Tips
- Even Slices: Try to slice the tomatoes evenly to ensure they cook uniformly.
- Oil Temperature: Maintain a consistent oil temperature to avoid greasy tomatoes.
- Seasoning Variations: Feel free to add more spices to the cornmeal mixture, like cayenne pepper for a kick or dried herbs for extra flavor.
Serving Suggestions
- Dip: Serve with a side of ranch dressing, remoulade, or a spicy aioli for dipping.
- Side Dish: These make a great side dish for Southern-style meals, such as fried chicken or barbecue.
- Sandwich: Use them in a sandwich with bacon, lettuce, and mayonnaise for a twist on the classic BLT.
FAQs
Q: Can I use ripe tomatoes?
A: Fried green tomatoes are traditionally made with unripe green tomatoes because they hold up better during frying. Ripe tomatoes are too soft and will become mushy.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to retain their crispiness.
Q: Can I bake them instead of frying?
A: Yes, you can bake them. Preheat the oven to 400°F (200°C), place the breaded tomato slices on a greased baking sheet, and bake for 15-20 minutes, flipping halfway through, until golden and crispy.
Q: Can I make them gluten-free?
A: Yes, you can use gluten-free flour and cornmeal to make a gluten-free version.
Preparation and Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Enjoy your crispy and flavorful Fried Green Tomatoes!
Recipe Card
Fried Green Tomatoes
Ingredients
- – 4 large green tomatoes
- – Salt
- – 1 cup all-purpose flour
- – 1 cup cornmeal
- – 1 teaspoon paprika
- – 1 teaspoon garlic powder
- – 1/2 teaspoon black pepper
- – 2 large eggs
- – 1/2 cup buttermilk
- – Vegetable oil for frying
Instructions
- **Prepare the Tomatoes**: Slice the green tomatoes into 1/4-inch thick slices. Sprinkle both sides of each slice with salt and let them sit for about 10 minutes. This will help draw out some of the moisture and season the tomatoes.
- **Prepare the Breading Stations**:
- – Place the flour in a shallow dish.
- – In another shallow dish, combine the cornmeal, paprika, garlic powder, and black pepper.
- – In a third shallow dish, whisk together the eggs and buttermilk.
- **Bread the Tomatoes**: Pat the tomato slices dry with a paper towel. Dredge each slice in the flour, shaking off any excess. Dip the slices into the egg mixture, then coat them with the cornmeal mixture, pressing gently to adhere.
- **Fry the Tomatoes**: Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once the oil is hot (about 350°F or 175°C), add the breaded tomato slices in batches. Fry until golden brown and crispy, about 2-3 minutes per side. Avoid overcrowding the skillet to ensure even frying.
- **Drain and Serve**: Remove the fried tomatoes from the skillet and place them on a paper towel-lined plate to drain. Serve immediately.