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!
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
Instructions
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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.
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Set Up the Dredging Station: Set up three shallow bowls for dredging:
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One with flour.
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One with the eggs beaten and mixed with buttermilk.
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One with a mixture of cornmeal, salt, black pepper, paprika, and garlic powder.
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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.
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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.
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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.
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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.
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.
