Fried Green Tomatoes
Deliciously crispy fried green tomatoes that are tangy and bursting with flavor, perfect for serving as a snack or side dish.
Ingredients
Main Ingredients
- 4 medium green tomatoes Firm and unripe tomatoes are best for frying.
- 1 cup buttermilk Can be substituted with milk plus a squirt of lemon juice or vinegar.
- 1 cup cornmeal For breading; crushed crackers mixed with flour can be used as a substitute.
- 1 cup all-purpose flour Used in the breading process.
- 1 teaspoon salt For soaking tomatoes to draw out moisture.
- 1 teaspoon black pepper
- 1 cup vegetable oil For frying; peanut oil works well too.
Instructions
Preparation
- Slice the green tomatoes into 1/4 inch thick slices.
- Soak the slices in a mixture of water and salt for about 10 minutes to draw out moisture.
- In one bowl, pour the buttermilk. In another bowl, mix the cornmeal, flour, salt, and pepper together.
Frying
- Heat the oil in a heavy skillet (preferably cast iron) over medium-high heat.
- Remove the tomatoes from the salt water, pat them dry, then dip each slice first in the buttermilk and then dredge in the cornmeal mixture.
- Fry the breaded tomato slices in the hot oil for about 3-4 minutes per side, or until they are golden brown and crispy.
- Remove from the skillet and place on paper towels to drain excess oil.
Notes
Don't crowd the frying pan for the best crispiness. Store leftovers in an airtight container with a paper towel between layers to absorb grease. Reheat in a hot oven or air fryer for best results. Avoid the microwave to prevent limpness.