Crispy Southern Fried Green Tomatoes

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 4
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Crispy Southern Fried Green Tomatoes are a delightful Southern staple, perfect for those who love a good crunch. With their tangy flavor and golden, crispy coating, they make a delicious appetizer or side dish that’s sure to impress at your next gathering.

Ingredients for Crispy Southern Fried Green Tomatoes

Green tomatoes are firm and tangy, creating the perfect base for a crispy coating. All-purpose flour provides a neutral foundation for the coating, while cornmeal adds that distinctive Southern crunch. A mix of salt, black pepper, garlic powder, and cayenne pepper seasons the coating, ensuring every bite is flavorful. The eggs and buttermilk mixture helps the coating stick and adds richness. Finally, a good amount of vegetable oil is essential for frying to golden perfection.

Tips & Tricks

  • If your tomatoes are wet, pat them dry before coating to help the batter stick better.
  • Maintain the oil temperature by adjusting the heat as needed; too hot and they’ll burn, too cool and they’ll get soggy.
  • For an extra flavor kick, add a pinch of smoked paprika to the coating mix.

Serving Suggestions

Serve these crispy delights with a side of remoulade or aioli for dipping. Pair them with a fresh garden salad or alongside a hearty Southern meal like shrimp and grits. They also make a great topping for burgers or sandwiches.

Frequently Asked Questions

Can I use red tomatoes instead?
It’s best to stick with green tomatoes as they hold up better when fried and have a unique tartness.
What if I don't have buttermilk?
You can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar.

Crispy Southern Fried Green Tomatoes Recipe Walkthrough

First, slice your green tomatoes into 1/4-inch thick rounds. This size is just right to get that perfect ratio of coating to tomato. Next, mix together the flour, cornmeal, salt, black pepper, garlic powder, and cayenne pepper in a shallow bowl. This is your seasoned coating mix that will give the tomatoes their delicious crust.

In another bowl, whisk together the eggs and buttermilk until well combined. This mixture will act as the glue for the coating, so it’s important to get it nice and smooth. Now, heat up your vegetable oil in a deep skillet over medium heat until it’s shimmering; this usually takes a few minutes.

As the oil heats, start coating your tomato slices. Dip each slice into the flour mixture first, then into the egg mixture, and back into the flour mixture again. Make sure each slice is well-coated at every step. This double-dipping is what gives the tomatoes that extra crispy crust.

Once your oil is hot enough (you can test it by dropping a bit of the flour mixture into the oil; if it sizzles, it’s ready), carefully place the coated tomatoes into the skillet. Fry them for about 3-4 minutes on each side, or until they’re golden brown. Work in batches if necessary to avoid overcrowding the pan.

Finally, remove the fried tomatoes and let them drain on paper towels. This helps get rid of any excess oil, keeping them crispy.

Why You'll Love This Recipe

  • Perfect way to enjoy unripe, tangy tomatoes.
  • Crispy outside, tender inside – a texture lover's dream.
  • Quick to prepare, making it a great last-minute dish.
  • A classic taste of the South that everyone will enjoy.

Ingredients

2 large green tomatoes
1 cup all-purpose flour
1 cup cornmeal
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 large eggs
1/2 cup buttermilk
Vegetable oil for frying

Step-by-step Instructions

1. Slice the green tomatoes into 1/4-inch thick rounds.
2. In a shallow bowl, combine the flour, cornmeal, salt, black pepper, garlic powder, and cayenne pepper.
3. In another bowl, whisk together the eggs and buttermilk.
4. Heat vegetable oil in a deep skillet over medium heat until shimmering.
5. Dip each tomato slice in the flour mixture, then in the egg mixture, and again in the flour mixture, ensuring even coating.
6. Carefully place the coated tomatoes in the hot oil and fry for 3-4 minutes on each side until golden brown.
7. Remove and drain on paper towels.

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