Fried Green Tomato Wedges
Crispy, golden, and packed with Southern charm, these Fried Green Tomato Wedges are the perfect appetizer or side dish to elevate any meal. Featuring tart green tomatoes seasoned with a hint of kosher salt and pepper, each wedge is coated in a triple-layer breading of flour, egg-and-buttermilk wash, and a spiced cornmeal mixture infused with paprika, garlic powder, and a touch of cayenne heat. Pan-fried to perfection in sizzling vegetable oil, these wedges deliver a satisfying crunch that pairs beautifully with your favorite dipping sauce. Ready in just 25 minutes, this easy recipe combines classic comfort food flavors with a delightful twist, making it an irresistible choice for any gathering or weeknight treat. Perfect for fans of Southern cuisine, crispy appetizers, or anyone seeking a bold yet simple side dish!
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Recipe Information
Ingredients
- 3 large green tomatoes
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 0.5 cup buttermilk
- 1 cup yellow cornmeal
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.25 teaspoon cayenne pepper
- 2 cups vegetable oil
Instructions
Rinse the green tomatoes under cool water and pat them dry with a paper towel.
Cut each tomato into eight wedges, removing the stem cores.
Sprinkle the tomato wedges evenly with kosher salt and pepper. Set aside.
Set up a breading station with three shallow bowls: add the flour to the first bowl, whisk the eggs and buttermilk together in the second bowl, and combine the cornmeal, paprika, garlic powder, and cayenne pepper in the third bowl.
Dip each tomato wedge into the flour, ensuring it is evenly coated. Shake off any excess flour.
Next, dip the floured wedge into the egg and buttermilk mixture, letting any excess drip off.
Finally, coat the wedge in the seasoned cornmeal, pressing gently to adhere the coating. Place the coated wedges on a plate or tray and repeat with the remaining wedges.
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (177°C). If you don’t have a thermometer, test the oil by dropping in a small piece of bread; if it sizzles and turns golden brown in about 30 seconds, the oil is ready.
Fry the tomato wedges in batches, being careful not to overcrowd the skillet. Cook each batch for 2-3 minutes on each side, or until golden brown and crispy.
Use a slotted spoon to transfer the fried wedges to a plate lined with paper towels to drain any excess oil.
Serve the fried green tomato wedges warm, with your favorite dipping sauce or as a side dish.
Nutrition Facts
Calories |
4915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 440.0 g | 564% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 269.0 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 934 mg | 41% | |
| Total Carbohydrate | 243.7 g | 89% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 25.4 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 288 mg | 22% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1653 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
