Southern Fried Green Tomatoes
Crispy, golden, and bursting with Southern charm, these Southern Fried Green Tomatoes are the ultimate comfort food snack or appetizer. Made with firm, tangy green tomatoes, this classic Southern recipe features a perfectly seasoned triple-coating of flour, cornmeal, and breadcrumbs, enhanced with a touch of cayenne for a subtle kick of heat. Each slice is dipped in buttermilk and egg for a tender interior before being fried to crunchy perfection in hot oil. Ready in just 30 minutes, this quick and easy recipe delivers a satisfying balance of textures and bold flavors. Serve these fried green beauties as a crowd-pleasing appetizer, side dish, or pair them with creamy remoulade sauce for dipping to take them to the next level. Perfect for showcasing the essence of traditional Southern cooking, these fried green tomatoes are sure to delight your taste buds!
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Recipe Information
Ingredients
- 4 large Green tomatoes
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 1 cup Breadcrumbs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 1 cup Buttermilk
- 1 large Egg
- 2 cups Vegetable oil
Instructions
Slice the green tomatoes into 1/4-inch thick slices and set aside.
In a shallow dish, combine the all-purpose flour, salt, black pepper, and cayenne pepper. Mix well.
In a separate shallow dish, whisk together the buttermilk and the egg until well combined.
In a third shallow dish, combine the cornmeal and breadcrumbs.
Dredge each tomato slice in the flour mixture, ensuring an even coating. Shake off any excess.
Dip the floured tomato slice into the buttermilk-egg mixture, allowing any excess to drip off.
Finally, press the tomato slice into the cornmeal-breadcrumb mixture, coating it evenly on both sides. Set aside on a plate and repeat with the remaining slices.
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). To test, drop a small pinch of the breadcrumb mixture into the oil. If it sizzles immediately, the oil is ready.
Carefully add a few tomato slices to the skillet, making sure not to overcrowd. Fry for 2-3 minutes on each side, or until golden brown and crispy.
Using a slotted spoon, transfer the fried green tomatoes to a paper towel-lined plate to drain any excess oil.
Repeat the frying process with the remaining tomato slices.
Serve hot as a side dish or appetizer, optionally with a dipping sauce such as remoulade or ranch.
Nutrition Facts
Calories |
4831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 442.3 g | 567% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 271.2 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 4499 mg | 196% | |
| Total Carbohydrate | 219.4 g | 80% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 43.3 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 465 mg | 36% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1803 mg | 38% | |
*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.
