Description
A Southern classic, fried green tomatoes are crispy on the outside and tender on the inside, with a tangy flavor and golden crust that make them the perfect appetizer, snack, or side dish.
Ingredients
Vegetable oil, for frying (enough to come up about 1 ½ inches in your skillet)
3 green tomatoes, sliced
1 cup all-purpose flour
1 ½ cups buttermilk
1 egg
6 dashes hot sauce
1 cup regular bread crumbs
½ cup yellow cornmeal
1 teaspoon Lawry’s seasoning salt
½ teaspoon white pepper
½ teaspoon garlic powder
Instructions
- Heat oil in a deep skillet to 350°F. Prepare a paper towel–lined plate for draining.
- Slice tomatoes into ¼-inch rounds and blot with paper towels to remove excess moisture.
- Set up a dredging station with three shallow dishes: (1) flour, (2) buttermilk, egg, and hot sauce whisked together, (3) bread crumbs, cornmeal, seasoning salt, pepper, and garlic powder mixed.
- Dredge each tomato slice in flour, shaking off excess. Dip into the buttermilk mixture, letting extra drip off. Coat evenly in the breadcrumb mixture. Place on a clean plate.
- Fry 3–4 slices at a time in hot oil for about 2 minutes, or until golden brown. Avoid overcrowding the skillet.
- Remove fried slices and place on the prepared plate to drain. Sprinkle lightly with kosher salt if desired.
- Repeat until all slices are fried and enjoy while hot.
Notes
Add Parmesan cheese to the breadcrumb mixture for extra flavor.
Use panko breadcrumbs for added crunch.
Spice it up with cayenne pepper or smoked paprika.
Make it gluten-free with gluten-free flour and breadcrumbs.
Best enjoyed fresh, but can be stored in the fridge for up to 2 days and reheated in the oven or air fryer.
Nutrition
- Serving Size: 1 slice
- Calories: 110
- Sugar: 2g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
