Classic Fried Green Tomatoes
Crispy and golden, these fried green tomatoes highlight the unique texture and tangy flavor of unripe tomatoes, making them the perfect appetizer or side dish.
Ingredients
For the tomatoes
- 3 to 4 large green tomatoes Firm and unripe
For the dredging
- 1 cup all-purpose flour
- 1 cup cornmeal or breadcrumbs
- 2 large eggs
- ½ cup buttermilk or regular milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika optional for extra flavor
- as needed vegetable oil for frying
Instructions
Preparation
- Slice the green tomatoes into ½-inch thick slices and pat them dry with a paper towel.
- Set up dredging stations: In one bowl, mix the flour with salt, pepper, and paprika. In a second bowl, whisk the eggs and buttermilk together. In a third bowl, place the cornmeal.
Coating and Frying
- Dredge each tomato slice in the flour mixture, then dip it into the egg mixture, and finally coat it with cornmeal, pressing gently to adhere.
- Heat about ½ inch of vegetable oil in a skillet over medium heat. Fry the tomato slices for 2-3 minutes per side, or until golden brown and crispy.
- Remove the fried tomatoes and drain them on a paper towel-lined plate.
- Serve immediately while hot and crispy.
Notes
To maintain the oil temperature, ensure it's at around 350°F (175°C). Consider serving with dips like garlic aioli or spicy ranch dressing.