Crispy Cornmeal Fried Green Tomatoes are a Southern classic that brings a delightful crunch with every bite. Perfect for showcasing those firm, tart green tomatoes that might not ripen fully, this dish is as satisfying as it is simple to make.
Green Tomatoes: These are the star of the show, offering a firm texture and slightly tart flavor that balances perfectly with the crispy coating.
All-purpose Flour: This forms the first layer of the dredging process, helping the buttermilk mixture stick to the tomatoes.
Cornmeal: Provides that signature crunch and a bit of rustic flavor. It’s the key to a crispy exterior.
Buttermilk: Adds a hint of tanginess and helps the cornmeal adhere to the tomatoes.
Eggs: Act as a binding agent, helping the coating stick to the tomatoes.
Salt, Black Pepper, Garlic Powder, Cayenne Pepper: These seasonings enhance the flavor of the coating, adding depth and a hint of heat.
Vegetable Oil: Used for frying, ensuring the tomatoes cook evenly and achieve that perfect golden brown color.
These fried green tomatoes are delicious on their own, but they also pair beautifully with a creamy remoulade sauce or a zesty aioli. For a heartier meal, serve them alongside grilled chicken or fish. They make a great addition to a brunch spread, especially when paired with scrambled eggs and bacon.
Start by slicing your green tomatoes into 1/4-inch thick rounds. This thickness is perfect for achieving a balance between the crispy coating and the juicy tomato inside.
Next, set up a dredging station with three shallow bowls. In the first bowl, pour in 1 cup of all-purpose flour. In the second, whisk together 1/2 cup of buttermilk and 2 eggs until smooth. The third bowl is for the coating: combine 1 cup of cornmeal, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of cayenne pepper.
Heat 1/2 cup of vegetable oil in a large skillet over medium heat. You want the oil hot enough so that the tomatoes sizzle when they hit the pan but not so hot that they burn.
Now, dredge each tomato slice in the flour, making sure to coat it well. Shake off any excess. Dip the floured slices into the buttermilk mixture, allowing any extra to drip off before pressing them into the cornmeal mixture. Press gently to ensure the coating sticks.
Fry the coated tomato slices in batches, about 3-4 minutes per side, until they are golden brown and crispy. Don’t overcrowd the pan, as this can lower the oil temperature and lead to soggy tomatoes.
Transfer the fried tomatoes to a plate lined with paper towels to drain any excess oil. Serve them warm for the best texture and flavor.
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