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Fried Green Tomatoes

Fried Green Tomatoes
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Fried green tomatoes are a classic Southern comfort food featuring firm, unripe tomatoes coated in a crispy cornmeal crust and fried to golden perfection. This tangy and crunchy dish is easy to prepare, versatile, and perfect for serving as an appetizer, side dish, or snack. Customize the coating and spices to suit your taste or dietary needs.

Ingredients

Scale

Main Ingredients

  • 4–6 firm green tomatoes, sliced about 3/4 inch thick
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten (or 1 cup buttermilk for batter)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • Vegetable or peanut oil, for frying (about 1 inch deep in skillet)

Optional Seasonings & Variations

  • Pinch of cayenne pepper or chili powder for a spicy kick
  • Grated parmesan or cheddar cheese mixed into the cornmeal for a cheesy twist
  • Gluten-free cornmeal or crushed nuts to replace flour for gluten-free version
  • Plant-based milk or aquafaba to replace eggs for vegan option

Instructions

  1. Prepare the Tomatoes: Wash and thoroughly dry the green tomatoes. Slice them about three-quarters of an inch thick to balance crispy edges with tender centers.
  2. Make the Coating Station: Set up three bowls: one with flour seasoned with salt and pepper, a second with beaten eggs or buttermilk, and a third with cornmeal mixed with paprika, garlic powder, and any optional seasonings you prefer.
  3. Coat the Slices: Dip each tomato slice first in the flour, shaking off excess. Next, dip into the egg wash or buttermilk, then coat evenly with the cornmeal mixture, pressing gently to help it adhere.
  4. Fry to Perfection: Heat oil in a skillet over medium-high heat until shimmering. Carefully place the coated tomato slices into the hot oil without overcrowding. Fry about 2-3 minutes per side until golden brown and crispy.
  5. Drain and Serve: Transfer fried tomatoes to a wire rack or paper towels to drain excess oil. Serve warm with your favorite dipping sauce or as a side dish alongside mains.

Notes

  • Use fresh oil each time to avoid off-flavors and achieve an even golden crust.
  • Do not overcrowd the pan; fry in batches to keep oil temperature consistent and maintain crispiness.
  • Pat slices dry before dredging to ensure coatings stick well and prevent sogginess.
  • Maintain medium heat; too hot burns the crust before tomatoes cook, too low makes them greasy.
  • Let fried tomatoes rest a minute before serving to allow the coating to set perfectly.

Nutrition

Keywords: fried green tomatoes, Southern recipe, crispy tomatoes, tangy tomato appetizer, gluten-free fried tomatoes, vegan fried green tomatoes

Find it online: https://elenaglam.com/fried-green-tomatoes/