Get ready to transform ordinary green tomatoes into a crispy, golden delicacy that will transport your taste buds straight to the heart of the Southern United States! These irresistible fried green tomatoes are not just a side dish – they're a culinary experience that combines crunchy texture, tangy flavor, and pure comfort food magic. Whether you're a seasoned cook or a kitchen novice, this recipe will have you creating restaurant-worthy appetizers that will impress family and friends in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 2 large green tomatoes, sliced
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup buttermilk
- Oil for frying
Instructions
- Start by preparing your ingredients. Wash the green tomatoes thoroughly under cool running water. Slice them into 1/4-inch thick slices and set aside on a plate lined with paper towels to absorb excess moisture.
- In a shallow bowl, combine the cornmeal, all-purpose flour, salt, and black pepper. Mix well to ensure the dry ingredients are evenly distributed.
- In another shallow bowl, pour in the buttermilk. This will be used for dipping the tomato slices before coating them with the cornmeal mixture.
- Heat about 1/2 inch of oil in a large skillet over medium heat. You can test if the oil is ready by dropping a small amount of the cornmeal mixture into the oil; if it sizzles, the oil is hot enough.
- While the oil is heating, take a slice of the green tomato and dip it into the buttermilk, ensuring it is fully coated. Allow any excess buttermilk to drip off.
- Next, dredge the buttermilk-coated tomato slice in the cornmeal mixture, pressing gently to ensure an even coating. Shake off any excess cornmeal and place the coated slice on a plate. Repeat this process for all tomato slices.
- Once the oil is hot, carefully add the coated tomato slices to the skillet in a single layer, making sure not to overcrowd the pan. You may need to fry them in batches depending on the size of your skillet.
- Fry the tomatoes for about 3-4 minutes on each side, or until they are golden brown and crispy. Use tongs to carefully flip them halfway through cooking.
- Once cooked, transfer the fried green tomatoes to a plate lined with paper towels to drain any excess oil. Season with additional salt if desired while they are still hot.
- Serve the fried green tomatoes warm as a delicious appetizer or side dish. Enjoy them on their own or with your favorite dipping sauce!
Tips
- Choose firm, unripe green tomatoes for the best texture and structural integrity during frying.
- Pat the tomato slices completely dry before dredging to ensure a crispier coating.
- Maintain oil temperature around 350-375°F for optimal golden-brown results.
- Don't overcrowd the pan – fry in batches to keep the tomatoes crisp and evenly cooked.
- Use a cast-iron skillet if possible for more even heat distribution and crispier edges.
- Serve immediately after cooking to preserve the perfect crunch.
- For extra flavor, experiment with adding herbs or spices to your cornmeal coating.
- If buttermilk is unavailable, you can substitute with regular milk or a milk and egg mixture.
Nutrition Facts
Calories: 315kcal
Carbohydrates: 39g
Protein: g
Fat: 16g
Saturated Fat: g
Cholesterol: mg
