Crispy, golden, and deliciously tangy! These classic Southern fried green tomatoes are coated in a crunchy cornmeal crust and fried until perfectly crisp on the outside and tender inside. They’re an old-fashioned Southern favorite that makes the perfect appetizer, side dish, or summertime snack! ❤️
Ingredients:
- 3 large firm green tomatoes
- ½ cup all-purpose flour
- ½ cup cornmeal
- ½ cup breadcrumbs
- 2 large eggs
- ¼ cup buttermilk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Vegetable oil, for frying
Instructions:
- Slice the tomatoes: Wash and dry the green tomatoes. Cut them into slices about ¼ inch thick and pat dry with paper towels.
- Prepare the coating: Place the flour in one shallow bowl. In a second bowl, whisk together the eggs and buttermilk. In a third bowl, mix the cornmeal, breadcrumbs, salt, black pepper, paprika, and garlic powder.
- Coat the tomatoes: Dip each tomato slice into the flour, then the egg mixture, and finally the cornmeal mixture. Press gently so the coating sticks well.
- Heat the oil: Pour about ½ inch of vegetable oil into a large skillet. Heat over medium heat until it reaches approximately 350°F (175°C).
- Fry until golden: Fry the tomato slices in batches for about 2–3 minutes per side, until golden brown and crispy. Avoid overcrowding the pan.
- Drain: Transfer the fried tomatoes to a wire rack or paper towel-lined plate. Sprinkle lightly with salt while hot.
- Serve: Enjoy immediately with ranch dressing, remoulade sauce, or your favorite dipping sauce.
Tip: Choose firm, unripe green tomatoes for the best tangy flavor and texture. Keep the oil temperature steady so the coating becomes crispy without burning.
❤️ Would you eat these crispy Southern fried green tomatoes with ranch dressing or remoulade sauce?