Fried Green Tomatoes
Introduction
Fried green tomatoes are a classic Southern dish that perfectly balances tangy, firm green tomatoes with a crispy, golden coating. This dish is ideal as an appetizer, side, or even a main course when paired with dipping sauces. The secret lies in the perfect batter and frying technique that creates a crunchy exterior while keeping the tomatoes tender inside.
Ingredients
- 4 medium green tomatoes
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
- 2 large eggs
- ½ cup buttermilk
- Vegetable oil for frying
Instructions
- Prep the tomatoes: Wash and slice the green tomatoes into ½-inch thick slices. Pat dry with a paper towel.
- Set up the dredging station: In one bowl, combine flour, salt, pepper, and paprika. In another bowl, whisk together eggs and buttermilk. Place cornmeal in a third shallow dish.
- Coat the tomatoes: Dip each tomato slice first in the flour mixture, then the egg mixture, and finally coat with cornmeal. Make sure each slice is evenly covered.
- Heat the oil: Pour about ½ inch of vegetable oil into a skillet and heat over medium heat until shimmering.
- Fry the tomatoes: Carefully place tomato slices into the hot oil. Fry for 2–3 minutes per side, until golden brown. Use a slotted spoon to remove and drain on paper towels.
- Serve: Serve warm with your choice of dipping sauce, such as ranch, remoulade, or spicy mayo.
Description
Fried green tomatoes feature a crunchy, golden coating that contrasts with the firm, slightly tart tomato inside. Each bite delivers a satisfying texture and a flavor that is both savory and slightly tangy, making it an irresistible Southern comfort food favorite.
Tips
- Choose firm, unripe tomatoes to maintain shape during frying.
- For extra crispiness, double-dip in the egg and cornmeal mixture.
- Use a thermometer to maintain oil temperature around 350°F (175°C) for even cooking.
- Let the coated slices rest for a few minutes before frying to help the coating stick better.
Corrections / Common Mistakes
- Tomatoes too ripe: Can become mushy during frying.
- Oil too hot: Coating will burn before tomatoes cook through.
- Skipping drying step: Water on tomato slices prevents coating from sticking.
Enjoy!
Serve your fried green tomatoes hot, ideally with a creamy dipping sauce, and savor the delightful crunch and tangy flavor that makes this Southern classic a crowd-pleaser.
