Description
Fried green tomatoes are crispy, golden slices of unripe tomatoes with a tangy flavor and a satisfying crunch.
Ingredients
Units
Scale
- 3 to 4 medium green tomatoes
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 cup cornmeal (or substitute breadcrumbs for extra crunch)
- 1/2 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Vegetable oil for frying
- For dipping: ranch (optionally mix with cajun seasoning)
Instructions
- Slice tomatoes into ¼-inch rounds. Sprinkle both sides lightly with the 1 teaspoon of salt and let them sit on paper towels for 10-15 minutes. This helps draw out moisture.
- In one bowl, add the flour. In another bowl, add the buttermilk. Then to a third bowl, add the cornmeal seasoned with 1 tablespoon of salt, pepper, paprika, and cayenne pepper.
- Dip each tomato slice first in the flour, then in the buttermilk, and finally coat thoroughly in the cornmeal mixture.
- Heat ¼ inch of oil in a skillet over medium heat. Once hot (around 350°F), add tomato slices in a single layer. Fry 2-3 minutes per side until golden brown.
- Transfer to a paper towel-lined plate and sprinkle with a bit more salt while still warm. Best served immediately with cajun ranch mixture.
Notes
Do not overcrowd the pan, as that can lower the oil temperature and lead to soggy tomatoes.
For an extra crunchy texture, double dip the slices by coating them in flour again after the buttermilk before finishing with cornmeal.
For a lighter version, air fry or oven-bake them at 400°F for 15-20 minutes, flipping halfway through.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4-6