Fried Green Tomatoes

Southern cuisine is a rich tapestry woven from the culinary traditions of various cultures, reflecting the history and diversity of the American South. Renowned for its comforting flavors and hearty ingredients, Southern cooking is not just about food; it embodies a way of life, a sense of community, and a celebration of heritage. Among the many iconic dishes that represent this vibrant culinary landscape, fried green tomatoes stand out as a beloved delicacy, cherished by locals and visitors alike.

Explore the delightful world of Southern cuisine with crispy fried green tomatoes, a cherished dish that captures the essence of hospitality and community. Learn how to prepare this appetizing classic with a detailed step-by-step guide, from selecting the perfect unripe tomatoes to mastering the frying technique. With a satisfying crunch and a burst of tangy flavor, these fried green tomatoes can be a stunning appetizer or a delightful addition to sandwiches. Get ready to impress your family and friends with this iconic Southern delicacy!

Print Recipe Pin Recipe

Ingredients

4 large green tomatoes

1 cup all-purpose flour

1 cup cornmeal

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

2 large eggs

½ cup buttermilk

Vegetable oil (for frying)

Fresh basil or parsley (for garnish)

Instructions

Prepare the Tomatoes: Slice the green tomatoes into ½ inch thick rounds. If they are very juicy, you can lightly sprinkle them with salt and let them sit for about 10 minutes to draw out excess moisture. This will help with crispiness later.

Set Up the Breading Station: In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper. In another shallow bowl, whisk together the eggs and buttermilk until smooth. Finally, place the cornmeal in a third shallow bowl.

Breading Process: Dip each tomato slice first into the seasoned flour, ensuring it is fully coated. Shake off any excess flour, then dip it into the egg and buttermilk mixture, allowing the excess to drip off. Finally, dredge the tomato slice in cornmeal, pressing gently to ensure a good coating. Repeat with all tomato slices.

Heat the Oil: In a large skillet, heat about ½ inch of vegetable oil over medium heat. To check if the oil is ready, drop a small pinch of cornmeal into it; if it bubbles and begins to sizzle, the oil is hot enough for frying.

Fry the Tomatoes: Carefully place a few breaded tomato slices into the hot oil, being cautious not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.

Drain and Serve: Once cooked, carefully remove the fried tomatoes from the oil and place them on a paper towel-lined plate to absorb any excess oil. Continue frying the remaining slices.

Garnish and Enjoy: Arrange the fried green tomatoes on a serving platter, garnishing with fresh basil or parsley. Serve warm as an appetizer, side dish, or even a creative sandwich filling.

Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings