Crispy Cornmeal Fried Green Tomatoes
A delicious twist on classic Southern fried green tomatoes with a crispy cornmeal crust, perfect as an appetizer or side dish. Ideal for summer gatherings, these tomatoes offer a tangy, crunchy bite that is sure to impress.
Prep time: 10 minutesCook time: 8 minutesServes: 4
Ingredients
3 large green tomatoes, sliced
1 cup all-purpose flour
1 cup cornmeal
1/2 cup buttermilk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 cup vegetable oil for frying
Instructions
1. Slice the green tomatoes into 1/4-inch thick slices.
2. Set up a dredging station with three shallow bowls. Place flour in the first bowl. In the second bowl, whisk together buttermilk and eggs. In the third bowl, combine cornmeal, salt, pepper, garlic powder, and cayenne pepper.
3. Heat vegetable oil in a large skillet over medium heat.
4. Dredge each tomato slice in flour, then dip in the buttermilk mixture, and finally coat with the cornmeal mixture, pressing gently to adhere.
5. Fry the tomatoes in batches for 3-4 minutes on each side, until golden brown and crispy.
6. Transfer to a paper towel-lined plate to drain excess oil. Serve warm.
Storage
Store leftover fried green tomatoes in an airtight container in the refrigerator for up to 2 days.
Reheating
To reheat, place in a preheated 350°F oven for 10 minutes or until heated through and crispy.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
