Description
Irresistibly crispy and bursting with flavor, Fried Green Tomatoes deserve a place at your table as a versatile and satisfying dish.
Ingredients
Scale
- 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
- Begin by slicing the green tomatoes into consistent 1/4-inch rounds. Pat each slice dry using paper towels to remove excess moisture. This is essential for achieving a crisp coating.
- Arrange three shallow bowls in a line. In the first bowl, place the all-purpose flour. In the second bowl, whisk together the eggs and buttermilk until well combined. In the third bowl, mix cornmeal with salt, black pepper, paprika, and garlic powder. This setup makes it easy to coat the tomatoes efficiently.
- Dredge each tomato slice first in the flour, ensuring each side is thoroughly coated. Then, dip it into the egg and buttermilk mixture. Finally, press it into the cornmeal mixture until fully covered, ensuring the seasoned coating adheres well.
- In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. You’ll know it’s ready when it begins to shimmer. Working in batches, carefully place the coated tomato slices into the hot oil. Fry for about 2 to 3 minutes per side or until golden brown and crispy. Adjust the heat as necessary to prevent burning.
- Remove the fried tomato slices from the skillet and place them on paper towels to drain excess oil. Sprinkle a little extra salt on top while still hot. Serve promptly with your choice of ranch dressing or a spicy aioli for extra flavor.
Notes
Ensure your oil is hot enough before frying by checking if a pinch of the cornmeal mixture sizzles when dropped into the oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
Nutrition
- Calories: 250 kcal
- Sodium: 350 mg
- Protein: 7 g