Description
Tangy, crispy fried green tomatoes coated in cornmeal and pan-fried to golden perfection — a Southern classic with irresistible crunch.
Ingredients
- Green Tomatoes: 4 medium, sliced into ½-inch rounds
- Cornmeal: ½ cup
- All-Purpose Flour: ½ cup
- Egg: 1 large, beaten
- Milk or Buttermilk: ½ cup
- Salt: 1 teaspoon
- Black Pepper: ½ teaspoon
- Cooking Oil: ½ cup (vegetable or canola)
Instructions
- Preheat Your Equipment: Heat oil in a skillet over medium heat until shimmering.
- Combine Ingredients: Set up dredging bowls: one with flour, salt, and pepper, one with egg and milk, and one with cornmeal.
- Prepare Your Cooking Vessel: Slice the green tomatoes into ½-inch rounds and pat dry.
- Assemble the Dish: Dip each slice into flour, then egg mixture, then coat with cornmeal.
- Cook to Perfection: Fry slices for 2–3 minutes per side until golden brown and crisp.
- Finishing Touches: Drain on paper towels and sprinkle with a pinch of salt.
- Serve and Enjoy: Serve hot with ranch, remoulade, or spicy aioli.
Notes
- Choose firm, underripe tomatoes for best results.
- Don’t overcrowd the pan to keep slices crispy.
- Use buttermilk instead of milk for extra tang.
- Reheat leftovers in an oven or air fryer to restore crunch.
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 3g
- Sodium: 370mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Keywords: fried green tomatoes, Southern classic, crispy tomato recipe, cornmeal fried tomatoes, vegetarian appetizer