Green Fried Tomatoes
Crispy, golden, and irresistibly tangy, these **Green Fried Tomatoes** are a Southern classic that will elevate any appetizer or side dish spread. This quick and easy recipe takes just 30 minutes from start to finish, making it perfect for busy weeknights or casual gatherings. Thick slices of firm, tart green tomatoes are dredged in a perfectly seasoned mixture of flour, eggs, buttermilk, cornmeal, and breadcrumbs, then fried to perfection in hot vegetable oil. The result? A crunchy, flavorful crust that locks in the juicy, slightly acidic taste of the tomatoes. Spiced with garlic and a hint of cayenne pepper, these fried tomatoes pack a subtle kick that pairs beautifully with creamy ranch dressing or zesty remoulade sauce. Whether you’re craving comfort food or simply looking to highlight the best of summer produce, this recipe is a must-try!
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Recipe Information
Ingredients
- 4 large Green tomatoes
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 1 cup Breadcrumbs
- 2 large Eggs
- 1 cup Buttermilk
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Cayenne pepper
- 1.5 cups Vegetable oil
Instructions
Wash the green tomatoes thoroughly, then slice them into 1/4-inch thick slices.
Place the all-purpose flour in a shallow dish.
In a second shallow dish, combine the cornmeal and breadcrumbs. Season the mixture with salt, black pepper, garlic powder, and cayenne pepper, mixing well.
In a third shallow dish, whisk together the eggs and buttermilk until fully combined.
Dredge a tomato slice in the flour, ensuring it is fully coated. Shake off any excess.
Dip the floured tomato slice into the buttermilk mixture, ensuring it is evenly coated.
Finally, press the tomato slice into the cornmeal and breadcrumb mixture, coating it on all sides and gently pressing the coating so it adheres well.
Place the coated slice on a plate. Repeat the coating process with the remaining tomato slices.
In a large skillet, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C). To test, drop a small pinch of the breadcrumb mixture into the oil; it should sizzle immediately.
Carefully place the coated tomato slices in the hot oil, being careful not to overcrowd the skillet.
Fry the tomatoes for 2-3 minutes on each side, or until golden brown and crispy.
Using a slotted spoon, transfer the fried tomatoes to a plate lined with paper towels to absorb excess oil.
Repeat the frying process with the remaining tomato slices, working in batches if necessary.
Serve the green fried tomatoes warm, optionally with a dipping sauce like ranch dressing or spicy remoulade.
Nutrition Facts
Calories |
4724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.2 g | 445% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 202.1 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 4546 mg | 198% | |
| Total Carbohydrate | 379.2 g | 138% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 44.8 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 501 mg | 39% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2156 mg | 46% | |
*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.
