Traditional Fried Green Tomatoes
Crisp, golden, and delightfully tangy, Traditional Fried Green Tomatoes are a classic Southern side dish that brings comfort and flavor to the table. This recipe takes firm, unripe green tomatoes, coats them in a perfectly seasoned blend of flour, paprika, and cayenne, then dips them in buttermilk and finishes with a crunchy cornmeal crust. The result? A satisfying combination of textures with a savory, slightly spicy kick. Perfectly fried to golden perfection in a skillet of hot oil, these tomatoes boast a beautiful crunch on the outside with a tender, juicy center. Serve them warm, paired with tangy ranch dressing or zesty remoulade sauce, for a simple yet irresistible appetizer or side dish. With just 15 minutes of prep and versatile serving options, these fried green tomatoes are a timeless favorite for gatherings or indulgent snacks.
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Recipe Information
Ingredients
- 4 medium-sized Green tomatoes
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 2 large Eggs
- 1 cup Buttermilk
- 1 cup Vegetable oil
- 0.5 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper
Instructions
Wash the green tomatoes thoroughly, and slice them into 1/4-inch thick rounds. Set aside.
In a shallow dish, combine the flour, paprika, cayenne pepper, salt, and black pepper. Mix well.
In a second shallow dish, beat the eggs and whisk in the buttermilk until well combined.
In a third shallow dish, pour the cornmeal.
Set up a coating station with the three dishes in this order: seasoned flour, egg mixture, and cornmeal.
Dredge each tomato slice first in the seasoned flour, ensuring both sides are coated evenly. Shake off any excess flour.
Next, dip the floured tomato slice into the egg mixture, coating thoroughly.
Finally, press the tomato slice into the cornmeal, ensuring an even layer of cornmeal adheres to both sides. Transfer the coated slices to a baking sheet or large plate.
Heat the vegetable oil in a large skillet over medium heat. The oil should be about 1/2 inch deep. Test the oil by dropping in a pinch of cornmeal; if it sizzles, the oil is ready.
Carefully place the coated tomato slices into the hot oil in a single layer, avoiding overcrowding the pan.
Fry the tomatoes for 2-3 minutes per side, or until golden brown and crispy. Use tongs to flip them gently.
Remove the fried tomatoes from the skillet and place them on a plate lined with paper towels to drain excess oil.
Repeat with the remaining tomato slices, adding more oil to the skillet as needed and allowing the oil to return to temperature between batches.
Serve the fried green tomatoes warm, optionally with ranch dressing or a spicy remoulade sauce for dipping.
Nutrition Facts
Calories |
3382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.8 g | 304% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 134.9 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 2839 mg | 123% | |
| Total Carbohydrate | 289.0 g | 105% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 33.1 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 424 mg | 33% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1921 mg | 41% | |
*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.
