Description
This classic Southern appetizer features crispy fried green tomatoes coated in a flavorful cornmeal and breadcrumb crust. Perfectly seasoned and fried to a golden brown, these tangy tomato slices make an irresistible starter or snack that’s both vegetarian and packed with Southern charm.
Ingredients
Scale
Tomatoes
- 4 medium green tomatoes, sliced 1/4 inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Breading Station
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup buttermilk
- 1 cup cornmeal
- 1/2 cup breadcrumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
For Frying
- Vegetable oil, for frying
Instructions
- Season Tomatoes: Season the green tomato slices evenly with salt and black pepper. Place them on paper towels and let them rest for 10 minutes to draw out excess moisture, enhancing the crispiness when fried.
- Prepare Breading Station: Set up three separate shallow bowls: one with all-purpose flour; the second with beaten eggs mixed thoroughly with buttermilk; and the third with a blend of cornmeal, breadcrumbs, garlic powder, and optional cayenne pepper for a touch of heat.
- Coat Tomatoes: Dredge each tomato slice first into the flour, shaking off any excess. Next, dip them into the egg and buttermilk mixture until fully coated. Finally, press them into the cornmeal and breadcrumb mixture to form a crunchy crust on all sides.
- Heat Oil: Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium until the oil is hot but not smoking, which ensures ideal frying temperature for crispy results without burning.
- Fry Tomatoes: Fry the breaded tomato slices in batches, avoiding overcrowding. Cook each side for 2 to 3 minutes until the coating turns golden brown and crisp.
- Drain and Serve: Remove the fried tomatoes with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve immediately while hot, optionally with dipping sauces like remoulade or ranch dressing for added flavor.
Notes
- For extra crunch, double coat the tomatoes by repeating the egg and cornmeal steps.
- If you don’t have buttermilk, substitute by mixing 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice and let it sit for 5 minutes to curdle.
