Crispy Southern Fried Green Tomatoes

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🍅 Crispy Southern Fried Green Tomatoes – Classic Comfort Food

Nothing screams Southern comfort like crispy fried green tomatoes! These tangy, firm tomatoes get coated in a flavorful breading, fried to golden perfection, and served as a snack, side dish, or even as a star in a sandwich.

Whether you’re a Southern food enthusiast or just trying something new, this recipe will give you **crispy, flavorful tomatoes every time**.

🛒 Ingredients

  • **4 firm green tomatoes**, sliced into ½-inch thick rounds
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 cup buttermilk (or regular milk + 1 tsp vinegar)
  • 2 large eggs
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • ½ tsp garlic powder (optional, for extra flavor)
  • Oil for frying (vegetable or canola)

Tip: Choose firm green tomatoes to ensure they hold up while frying. Slightly underripe tomatoes work best.

📝 Instructions

  1. Step 1: Prepare the TomatoesWash and slice the green tomatoes into **½-inch thick rounds**.

    Pat them dry thoroughly with paper towels — this helps the coating stick better and prevents sogginess.

  2. Step 2: Set Up the Coating StationYou’ll need three bowls:
    • **Bowl 1 – Flour mixture:** Combine 1 cup all-purpose flour, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, and ½ tsp garlic powder (optional). Mix well.
    • **Bowl 2 – Egg wash:** Whisk together 2 large eggs and 1 cup buttermilk (or milk + 1 tsp vinegar) until smooth.
    • **Bowl 3 – Cornmeal:** Use 1 cup cornmeal, for the final crispy coating.

    Pro Tip: For extra flavor, you can season the cornmeal with a pinch of cayenne or smoked paprika.

  3. Step 3: Bread the TomatoesDip each tomato slice first into the **flour mixture**, coating evenly.

    Then dunk into the **egg wash**, making sure each slice is fully coated.

    Finally, dredge in the **cornmeal**, pressing gently so it sticks.

    Set aside on a plate while you heat the oil.

  4. Step 4: Fry the TomatoesHeat about **½ inch of oil** in a skillet over medium-high heat.

    Test the oil with a small piece of bread — it should sizzle immediately.

    Fry the tomato slices in batches, being careful not to **overcrowd the pan**.

    Cook for **2–3 minutes per side**, until golden brown and crispy.

    Remove with a slotted spoon and drain on paper towels.

🍽️ Serving Suggestions

  • Serve hot as a snack with ranch, aioli, or spicy mayo for dipping.
  • Layer on a BLT-style sandwich for a tangy twist.
  • Top with grated Parmesan or fresh herbs for extra flavor.
  • Pair with Southern favorites like fried chicken, collard greens, or mashed potatoes.

🔥 Pro Tips

  • **Pat tomatoes dry** to avoid soggy coating.
  • Use a mix of cornmeal and breadcrumbs for extra crunch.
  • Maintain **medium-high heat** — too hot burns the crust, too low makes it greasy.
  • For a lighter version, bake at 425°F for 15–20 minutes, flipping halfway.

🧊 Storage & Reheating

  • **Refrigerate:** Store leftovers in an airtight container for up to 2 days.
  • **Reheat:** Re-crisp in a skillet or oven rather than microwaving.
  • **Freeze:** Not recommended; fried tomatoes lose their crispness when thawed.

 

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