Soy-Free Crispy Southern Fried Tomatoes
Indulge in the ultimate comfort food with these Soy-Free Crispy Southern Fried Tomatoes, a savory twist on a traditional southern favorite. Perfectly balancing tangy green tomatoes with a golden, seasoned crust, this recipe uses buttermilk and cornmeal to create a delightfully crunchy coating infused with the smoky flavors of paprika and a hint of cayenne pepper for a subtle kick. Free from soy and brimming with southern charm, these fried tomatoes are pan-fried to perfection in bubbling vegetable oil, making them irresistibly golden and crisp. With just 15 minutes of prep time, they’re ideal as a quick appetizer, side dish, or snack. Serve them fresh from the skillet with a sprinkle of fresh herbs or a zesty squeeze of lemon for an unforgettable bite-size treat. Whether you’re recreating the flavors of southern cooking or exploring soy-free alternatives, this recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 large green tomatoes
- 1 cup buttermilk
- 1 tablespoon apple cider vinegar
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 1 large egg
- 2 cups vegetable oil
Instructions
Slice the green tomatoes into 1/4-inch thick slices and set aside.
In a bowl, mix together the buttermilk and apple cider vinegar, then add the egg and whisk until well combined to create the wet mixture.
In a separate shallow dish, combine the all-purpose flour, cornmeal, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to form the dry mixture.
Dip each tomato slice first into the dry mixture, then into the wet mixture, and again into the dry mixture, ensuring each slice is well coated. Place the coated slices on a plate.
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (170°C).
Working in batches, carefully place the coated tomato slices into the hot oil and fry until golden brown and crispy on both sides, about 3 to 4 minutes per side.
Use a slotted spoon to remove the fried tomatoes from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve immediately as a side dish or snack, garnished with fresh herbs or a squeeze of lemon if desired.
Nutrition Facts
Calories |
5181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 444.7 g | 570% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 271.2 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 2826 mg | 123% | |
| Total Carbohydrate | 299.9 g | 109% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 37.3 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 431 mg | 33% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2173 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.
