Fried Green Tomatoes
Crispy cornmeal-crusted fried green tomatoes—tart Southern appetizer or side with ranch or remoulade. Fry until the coating is golden and the tomato is hot through; serve immediately for best crunch.
🛒Ingredients
- 4 firm green tomatoes, sliced 1/3-inch thick
- 1 cup buttermilk
- 1 large egg
- 3/4 cup fine cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Neutral oil for frying
- Remoulade, ranch, or hot sauce for serving
🔧Kitchen Tools Needed
- Skillet
- Thermometer
- Wire rack
- Shallow dishes
📝Instructions
- 1
Pat tomato slices dry. Whisk buttermilk and egg. Mix cornmeal, flour, salt, pepper, and paprika.
- 2
Dip slices in buttermilk, then dredge in cornmeal mix. Rest 5 minutes on a rack.
- 3
Heat 1/2 inch oil in a skillet to 350°F. Fry in batches 2–3 minutes per side until deep golden. Drain on a rack; salt lightly.
- 4
Serve hot with remoulade or ranch. Best fresh; refrigerate leftovers within 2 hours up to 1 day and re-crisp in a 400°F oven.
🥗Nutrition Information
⚡Calories per serving: 280
🏷️Recipe Tags
❓Frequently Asked Questions
Only ripe tomatoes?
Ripe red tomatoes are too soft; use firm underripe green tomatoes.
Air fryer?
Spray breaded slices with oil; air fry 375°F about 8–10 minutes, flipping once.
Gluten-free?
Use a GF flour blend with the cornmeal.
Food safety?
Keep oil hot for quick cooking; chill leftovers within 2 hours.
