Fried green tomatoes recipe
This Southern fried green tomatoes recipe makes perfectly crispy, golden slices every time. Simple, nostalgic, and full of flavor.
Ingredients
- 4 medium green tomatoes firm, not ripe
- ½ cup all-purpose flour
- ½ cup cornmeal
- ½ cup plain breadcrumbs optional for extra crunch
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 large eggs
- ¼ cup buttermilk or regular milk
- Vegetable oil for frying (about 1–2 cups depending on skillet size)
Instructions
- Slice the Tomatoes (5 minutes)
- Wash and pat dry the tomatoes.
- Slice into ¼-inch thick rounds. Lay them on paper towels and lightly salt each side to draw out moisture.
- Prepare the Dredging Station (5 minutes)
- In one shallow bowl, place the flour.
- In another, whisk eggs and buttermilk.
- In a third, mix cornmeal, breadcrumbs, salt, pepper, garlic powder, and smoked paprika.
- Dredge the Tomato Slices (5 minutes)
- Coat each slice in flour, dip into egg mixture, then press into cornmeal mixture.
- Shake off excess and lay on a tray until ready to fry.
- Heat the Oil (5 minutes)
- In a large skillet, pour in 1–2 cups of oil (about ½ inch deep).
- Heat oil over medium-high until it reaches 350°F.
- Fry Until Golden Brown (4–5 minutes per batch)
- Carefully place tomato slices in the hot oil without overcrowding.
- Fry for 2–3 minutes per side or until deep golden brown.
- Transfer to paper towels to drain excess oil.
- Serve Hot
- Sprinkle with a pinch of salt and serve immediately with your favorite dipping sauce.
Notes
- Patting tomatoes dry prevents soggy coating.
- Fry in batches to maintain oil temperature.
- Test oil by dropping in a small bit of cornmeal mixture — it should sizzle instantly.
- Store leftovers in the fridge for up to 2 days with paper towels between layers, or freeze for up to 2 months.
- Reheat in an oven or air fryer to restore crispiness — avoid microwaving.