Why You’ll Love This Recipe

Crispy Fried Green Tomatoes are a Southern classic that never goes out of style. With their tangy, firm texture and crunchy, golden crust, these tomatoes are a perfect balance of savory and satisfying. Whether you’re serving them as an appetizer, side dish, or just a snack, they’re sure to become a favorite in your kitchen. Coated in a seasoned cornmeal and flour crust, fried until golden, and served with a side of creamy ranch or spicy aioli, these tomatoes are irresistible. And the best part? They’re quick and easy to make—ready in just 30 minutes!

Ingredients

• 4 medium green tomatoes, sliced into 1/4-inch rounds
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 2 large eggs
• 1/2 cup buttermilk
• Vegetable oil, for frying

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Tomatoes

Slice the green tomatoes into 1/4-inch rounds and pat them dry with paper towels to remove excess moisture. This will help the coating stick better and ensure they fry up crispier.

Step 2: Set Up the Dredging Station

Set up three shallow bowls for dredging:

1. One with flour.
2. One with the eggs beaten and mixed with buttermilk.
3. One with a mixture of cornmeal, salt, black pepper, paprika, and garlic powder.

Step 3: Coat the Tomatoes

Dip each tomato slice into the flour, then into the egg mixture, and finally coat them thoroughly with the seasoned cornmeal mixture. For extra crunch, you can repeat the dredging process (double-dip) for an even thicker coating.

Step 4: Heat the Oil

In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until it shimmers. To ensure even frying, use a thermometer to keep the oil around 350°F.

Step 5: Fry the Tomatoes

Fry the tomato slices in batches, cooking for 2-3 minutes per side, or until they are golden brown and crispy. Use tongs or a slotted spoon to transfer the fried tomatoes to paper towels to drain excess oil.

Step 6: Serve

Sprinkle the fried green tomatoes with extra salt to taste. Serve them hot with your choice of dipping sauce, such as ranch dressing or a spicy aioli.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Variations

• Spicy Kick: Add cayenne pepper or hot sauce to the egg mixture for an extra kick.
• Crispier Coating: Double-dip the tomato slices in the flour, egg mixture, and cornmeal for an even crunchier texture.
• Add Herbs: For added flavor, mix in some dried oregano or thyme with the cornmeal mixture.

Storage/Reheating

• Storage: Fried green tomatoes are best enjoyed immediately, but they can be stored in an airtight container in the fridge for up to 2 days.
• Reheating: Reheat in the oven at 350°F (175°C) for 5-7 minutes to keep them crispy. You can also reheat them in a skillet over medium heat.

FAQs

1. What type of tomatoes are best for this recipe?

Green tomatoes work best because of their firm texture and tart flavor. If you can’t find green tomatoes, you can substitute with firm, unripe tomatoes.

2. Can I use regular milk instead of buttermilk?

Yes, you can use regular milk, but buttermilk adds a richer flavor and helps tenderize the tomatoes.

3. Can I make this recipe ahead of time?

Fried green tomatoes are best served fresh, but you can prepare the dredging station and refrigerate the tomato slices in advance. Just fry them right before serving.

4. Can I use a different type of oil for frying?

Yes, you can use vegetable oil, canola oil, or peanut oil for frying.

5. How do I keep the tomatoes crispy after frying?

To keep the fried tomatoes crispy, avoid covering them with a lid right after frying. If you need to keep them warm, place them in a single layer on a baking sheet in a 200°F oven.

6. Can I make these in the air fryer?

Yes, you can cook them in an air fryer. Spray the tomatoes lightly with cooking spray and air fry at 375°F for about 10-12 minutes, flipping halfway through.

7. What can I serve with fried green tomatoes?

Fried green tomatoes pair perfectly with ranch dressing, spicy aioli, or even a tangy tomato-based sauce. They also go great as a side to fried chicken, seafood, or a Southern-style meal.

8. Can I freeze fried green tomatoes?

Yes, you can freeze them before frying. Place the dredged tomato slices on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag. When ready to fry, cook from frozen, adding an extra minute or two to the cooking time.

9. Can I use a gluten-free flour for this recipe?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make the dish gluten-free.

10. What’s the best dipping sauce for fried green tomatoes?

Ranch dressing, spicy aioli, or even a creamy garlic sauce are perfect for dipping these crispy delights.

Conclusion

Irresistibly crispy fried green tomatoes are a Southern favorite that will become a go-to in your kitchen. With a crunchy exterior and tangy interior, these tomatoes are perfect for any occasion. Serve them as an appetizer, side dish, or snack, and watch them disappear quickly. Whether you’re cooking for a crowd or just for yourself, these fried green tomatoes are sure to impress!

Irresistibly Crispy Fried Green Tomatoes

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Appetizer, Side Dish, Southern Comfort Food
• Method: Frying
• Cuisine: Southern
• Diet: Vegetarian

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Description

Irresistibly Crispy Fried Green Tomatoes are a Southern classic that brings tangy green tomatoes, crunchy cornmeal coating, and a golden, crispy crust together in a flavorful dish. Whether served as an appetizer, side dish, or snack, these fried tomatoes are simple to make and always a crowd favorite. Serve them with creamy ranch or spicy aioli for the perfect bite!

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Ingredients

4 medium green tomatoes, sliced into 1/4-inch rounds

1 cup all-purpose flour

1 cup cornmeal

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/2 teaspoon garlic powder

2 large eggs

1/2 cup buttermilk

Vegetable oil, for frying

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Instructions

• Prepare the Tomatoes: Slice the green tomatoes into 1/4-inch rounds and pat them dry with paper towels to remove excess moisture. This helps the coating stick better and ensures they fry up crispier.

• Set Up the Dredging Station: Set up three shallow bowls for dredging:

  • One with flour.

  • One with the eggs beaten and mixed with buttermilk.

  • One with a mixture of cornmeal, salt, black pepper, paprika, and garlic powder.

• Coat the Tomatoes: Dip each tomato slice into the flour, then into the egg mixture, and finally coat them thoroughly with the seasoned cornmeal mixture. For extra crunch, you can repeat the dredging process (double-dip) for an even thicker coating.

• Heat the Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until it shimmers. To ensure even frying, use a thermometer to keep the oil around 350°F.

• Fry the Tomatoes: Fry the tomato slices in batches, cooking for 2-3 minutes per side, or until they are golden brown and crispy. Use tongs or a slotted spoon to transfer the fried tomatoes to paper towels to drain excess oil.

• Serve: Sprinkle the fried green tomatoes with extra salt to taste. Serve them hot with your choice of dipping sauce, such as ranch dressing or a spicy aioli.

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Notes

Crispier Coating: Double-dipping the tomato slices (in flour, egg mixture, and cornmeal) gives them an extra crispy texture.

Spicy Kick: Add cayenne pepper or hot sauce to the egg mixture for an extra spicy bite.

Fresh vs. Frozen: For the crispiest results, use fresh green tomatoes. If you plan to freeze them, freeze the dredged tomatoes on a baking sheet before frying.

Serve with a Twist: Serve these with guacamole or a tangy tomato-based sauce for a unique twist.