Here’s a classic Southern Fried Green Tomatoes recipe—crispy on the outside, tangy and soft on the inside.
Ingredients (serves 4–6)
- 3–4 medium green tomatoes
- 1 cup all-purpose flour
- 1 cup cornmeal (or ½ cup flour + ½ cup cornmeal for lighter crust)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika or cayenne (optional, for a little kick)
- 2 large eggs
- ½ cup buttermilk (or regular milk)
- Vegetable oil or canola oil for frying
Instructions
1. Prepare the Tomatoes
- Wash and slice tomatoes into ½-inch thick rounds.
- Pat slices dry with paper towels (removing excess moisture helps crispiness).
2. Set Up Breading Station
- In one bowl: flour, cornmeal, salt, pepper, and optional paprika/cayenne.
- In another bowl: beat eggs with buttermilk.
3. Bread the Tomatoes
- Dip each tomato slice first into the flour/cornmeal mixture, then into the egg mixture, then back into the flour/cornmeal mixture. This double coating makes them extra crispy.
- Place on a plate while heating the oil.
4. Fry
- Heat ¼–½ inch of oil in a large skillet over medium heat. Test oil by dropping a small piece of breading—if it sizzles, it’s ready.
- Fry tomatoes in batches for 2–4 minutes per side, until golden brown. Don’t overcrowd the pan.
- Drain on paper towels.
5. Serve
- Serve warm with ranch dressing, remoulade, or a simple dipping sauce.
💡 Tips:
- For extra crunch, add 2–3 tbsp grated Parmesan to the flour/cornmeal mix.
- If you prefer, you can bake them at 425°F (220°C) for 15–20 minutes, flipping halfway, but frying gives the classic Southern texture.
If you want, I can also give a creamy dipping sauce recipe that pairs perfectly with fried green tomatoes—it’s tangy, slightly spicy, and amazing.
Do you want that?
