Crispy Southern Fried Green Tomatoes Recipe
Enjoy a Southern classic with these Crispy Southern Fried Green Tomatoes. Firm green tomatoes are sliced, seasoned, and coated in a flavorful combination of flour, buttermilk, egg, cornmeal, and breadcrumbs, then fried to golden perfection. Perfect as a snack, appetizer, or a side dish, these crispy tomatoes bring a satisfying crunch with a tangy, savory twist.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Ingredients
Scale
Tomatoes and Preparation
- 3–4 firm green tomatoes, sliced 1/4” thick
Dredging Mixtures
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 large egg
- 1/2 cup yellow cornmeal
- 1/2 cup breadcrumbs (panko or regular)
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper, to taste
For Frying
- Vegetable oil, for frying
Instructions
- Slice and Salt Tomatoes: Slice the green tomatoes into 1/4 inch thick rounds and place them on paper towels. Lightly sprinkle with salt and allow them to rest for 10–15 minutes to draw out excess moisture, ensuring a crisper final product.
- Prepare Dredging Stations: Set up three bowls for the coating process. Bowl 1 should have the all-purpose flour. In Bowl 2, whisk together the egg and buttermilk to create the wet mixture. In Bowl 3, combine cornmeal, breadcrumbs, garlic powder, paprika, salt, and pepper to make the seasoned crumb mixture.
- Coat the Tomatoes: Dip each tomato slice first into the flour, ensuring a light but even coating. Then dip into the egg and buttermilk mixture, followed by pressing thoroughly into the seasoned crumb mixture to cover completely. This triple coating guarantees a crunchy crust.
- Heat Oil: Pour vegetable oil into a cast iron skillet and heat to 350°F (175°C). Maintaining this temperature is key to frying the tomatoes evenly without absorbing excess oil.
- Fry Tomatoes: Fry the coated tomato slices in batches in the hot oil, cooking each side for 2–3 minutes or until they turn golden brown and crispy. Avoid overcrowding the skillet to preserve oil temperature and ensure even frying.
- Drain and Serve: Remove the fried tomatoes and drain them on paper towels to absorb any excess oil. Serve warm with your favorite dipping sauce to enjoy their crispy texture and delicious flavor.
Notes
- Use firm green tomatoes to ensure they hold their shape during frying.
- Resting the sliced tomatoes with salt draws out moisture for a crispier crust.
- Maintain oil temperature at 350°F for best frying results; use a thermometer if possible.
- For added flavor, try adding a pinch of cayenne pepper or chili powder to the crumb mixture.
- These fried green tomatoes are best enjoyed fresh and warm.
- Leftovers can be reheated in a skillet or oven to maintain crispiness but are best consumed immediately.
Keywords: Fried Green Tomatoes, Southern Recipe, Crispy Tomatoes, Appetizer, Fried Snack
