Description
These Southern Fried Green Tomatoes are crispy, golden, and irresistibly tangy. Coated in a seasoned cornmeal crust and shallow-fried until crunchy, they make the perfect appetizer, side dish, or Southern-style snack.
Ingredients
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3–4 large green tomatoes, sliced 1/4-inch thick
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1 teaspoon salt
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1 cup buttermilk
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2 large eggs
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1 cup all-purpose flour
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1 cup yellow cornmeal (or Panko breadcrumbs for extra crunch)
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1 teaspoon garlic powder
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1/2 teaspoon black pepper
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Pinch of cayenne pepper (optional)
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Vegetable oil, for frying
Instructions
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Prepare the Tomatoes
Slice the green tomatoes into 1/4-inch thick rounds. Lay them on paper towels and sprinkle with salt. Let sit for 10 minutes to draw out excess moisture, then pat dry. -
Set Up Dredging Station
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Bowl 1: Flour
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Bowl 2: Whisked eggs mixed with buttermilk
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Bowl 3: Cornmeal, garlic powder, pepper, and cayenne
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Coat the Tomato Slices
Dip each slice in flour, then into the egg mixture, and finally coat thoroughly in the seasoned cornmeal. -
Fry Until Golden
In a large skillet, heat 1/2 inch of oil over medium heat. Fry tomatoes in batches for 2–3 minutes per side, or until golden brown and crispy. -
Drain & Serve
Place fried tomatoes on paper towels or a wire rack to drain excess oil. Serve immediately with your favorite dipping sauce.
Notes
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Air Fryer Version: Spray slices with oil and air fry at 375°F (190°C) for 8–10 minutes, flipping halfway.
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Make-Ahead Tip: Bread the tomato slices and refrigerate up to 4 hours in advance; fry just before serving.
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Serving Suggestions: Great with ranch, spicy mayo, or on a BLT sandwich.
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Storage: Best eaten fresh, but leftovers can be reheated in an oven to retain crispiness.