Fried Green Tomatoes
A Southern classic of tangy, firm green tomatoes coated in a crispy cornmeal crust and pan-fried until golden. Serve with remoulade or ranch for a quintessential appetizer.
Ingredients
- 4 medium large green tomatoes, sliced 1/4-in thick
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 cup buttermilk
- 1/2 cup yellow cornmeal
- 1/2 cup fine dry breadcrumbs
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 cup vegetable oil (for frying)
Instructions
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1
Arrange 4 medium sliced 1/4-in thick large green tomatoes in a single layer and sprinkle both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let sit 10 minutes, then pat dry with paper towels.
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2
Set up a breading station: a shallow dish with 1/2 cup all-purpose flour, another with 2 beaten large eggs whisked with 1/4 cup buttermilk, and a third with 1/2 cup yellow cornmeal, 1/2 cup fine dry breadcrumbs, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper mixed together.
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3
Working one slice at a time, dredge each tomato in flour (shake off excess), dip in the egg mixture, then press firmly into the cornmeal mixture to coat both sides.
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4
Heat 1/2 cup vegetable oil (for frying) in a large cast-iron or heavy skillet over medium-high heat until shimmering (about 350°F / 175°C).
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5
Fry tomato slices in batches, without crowding, for 2-3 minutes per side until deep golden brown and crispy. Transfer to a wire rack or paper-towel-lined plate.
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6
Season immediately with a pinch of salt and serve hot.