Description
Crispy on the outside and tangy on the inside, these fried green tomatoes are a Southern classic. Perfect as an appetizer, snack, or side dish, they’re dredged, coated, and fried to golden perfection.
Ingredients
4 medium green tomatoes, sliced 1/4-inch thick
1 teaspoon salt
1/2 cup all-purpose flour
2 large eggs
1/2 cup buttermilk (or milk + 1 tsp vinegar)
1 cup cornmeal
1/2 cup breadcrumbs (panko or regular)
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
Vegetable oil, for frying
Instructions
- Sprinkle salt over tomato slices and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
- Set up a dredging station with three bowls: one with flour, one with whisked eggs and buttermilk, and one with cornmeal, breadcrumbs, black pepper, paprika, and cayenne.
- Coat each tomato slice in flour, dip into the egg mixture, and then coat in the cornmeal mixture until fully covered.
- Heat about 1/2 inch of oil in a large skillet over medium heat.
- Fry tomato slices in batches for 2–3 minutes per side, until golden brown and crispy.
- Transfer to a paper towel–lined plate to drain excess oil.
- Serve hot with ranch, remoulade, or spicy aioli.
Notes
Add extra cayenne or hot sauce to the buttermilk for a spicier version.
Swap in gluten-free flour and breadcrumbs for a gluten-free option.
Mix in grated Parmesan to the coating for extra flavor.
Cook in an air fryer at 400°F for 10 minutes, flipping halfway.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or air fryer at 375°F for 8–10 minutes for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
