292cd374
Fried Green Tomatoes are a Southern classic—crispy, tangy, and irresistibly delicious. This dish makes the most of firm, unripe green tomatoes by coating them in seasoned cornmeal and pan-frying until golden. They’re perfect as a snack, appetizer, or a side dish, and they bring that comforting, old-school flavor to any table.
⏱️ Prep Time
| Task | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
🧰 Equipment
- Sharp knife
- Cutting board
- 3 shallow bowls
- Large skillet or frying pan
- Tongs or slotted spatula
- Paper towels
- Plate for draining
- Baking sheet (optional, to keep warm in oven)
🧂 Ingredients
- 3–4 medium green tomatoes (firm and unripe)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup buttermilk (optional, can sub regular milk)
- 1/2 cup cornmeal
- 1/2 cup breadcrumbs (or panko for extra crunch)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for heat)
- Vegetable oil (for frying)
📌 Ingredient Notes
- Green Tomatoes: Make sure they’re firm and truly unripe (pale green and hard to the touch). Ripe green heirlooms won’t work the same.
- Buttermilk: Adds a tangy flavor and helps the coating stick; you can substitute milk or a mix of milk + vinegar.
- Cornmeal: Gives that Southern-style crunch and texture.
- Breadcrumbs: Panko adds extra crunch, but plain or Italian work fine too.
- Oil: Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.
🍳 Instructions
- Slice Tomatoes:
- Cut tomatoes into 1/4 to 1/2-inch thick slices. Lightly salt both sides and let sit for 5–10 minutes. Pat dry with paper towels.
- Prepare Breading Stations:
- Bowl 1: Mix flour with half the salt and pepper.
- Bowl 2: Whisk eggs and buttermilk together.
- Bowl 3: Combine cornmeal, breadcrumbs, cayenne, and remaining salt and pepper.
- Bread the Tomato Slices:
- Dredge each tomato slice in the flour, then dip into the egg mixture, then coat in the cornmeal/breadcrumb mix. Press gently to adhere.
- Fry the Tomatoes:
- Heat 1/4 inch of oil in a skillet over medium heat.
- Fry 3–4 slices at a time for 2–3 minutes per side until golden brown.
- Transfer to a paper towel–lined plate to drain.
- Serve:
- Best served warm with your choice of dipping sauce: ranch, remoulade, or a spicy aioli.
🍽️ Nutrition Facts (Per 1 serving – approx. 2–3 slices)
| Nutrient | Amount |
|---|---|
| Calories | 220–250 kcal |
| Carbohydrates | 25g |
| Protein | 5g |
| Fat | 12g |
| Saturated Fat | 2g |
| Sodium | 400mg |
| Fiber | 2g |
| Sugar | 3g |
Note: Nutritional values will vary based on frying oil absorption and ingredients used.
💡 Tips
- Don’t overcrowd the pan: Fry in batches so the temperature stays consistent.
- Drain well: Letting them rest on a wire rack over a baking sheet keeps them crispy.
- Keep warm in oven: Use a low oven (200°F / 95°C) to keep batches warm while finishing the rest.
🔄 Variations
- Gluten-Free: Use gluten-free flour and breadcrumbs.
- Air Fryer Option: Lightly spray breaded slices with oil and air fry at 400°F (200°C) for 10–12 minutes, flipping halfway.
- Spicy Kick: Add extra cayenne or hot sauce to the egg mixture.
- Vegan Version: Use plant milk and flaxseed egg; skip dairy-based coating.
- Parmesan-Crusted: Mix 2 tbsp of grated Parmesan into the breadcrumb mixture.
