If you've never bitten into a crispy, Southern-style green tomato, you're in for a treat. These tangy, crunchy delights are a perfect blend of spice and texture, making them an ideal snack or side dish for any meal. They're simple yet packed with flavor that captures the essence of Southern cooking.
Green tomatoes are the stars here, providing a firm texture and a slightly tart flavor that holds up beautifully under the crispy coating. All-purpose flour and yellow cornmeal work together to give that classic crunch, while smoked paprika, garlic powder, and cayenne pepper add a smoky, spicy kick. The buttermilk and eggs create a rich, tangy binder that helps the coating stick to the tomatoes. Finally, a touch of salt and pepper rounds out the seasoning, and vegetable oil is perfect for frying to golden perfection.
These crispy green tomatoes are fantastic on their own, but they truly shine with a bit of extra flair. Try serving them with a spicy remoulade or a cool ranch dressing for dipping. They also make a great topping for a BLT sandwich, adding a crunchy twist to the classic. For a true Southern feast, pair them with fried chicken and coleslaw.
Start by slicing your green tomatoes into 1/4-inch thick rounds. This thickness ensures they'll cook evenly and stay firm. In one bowl, combine the all-purpose flour, yellow cornmeal, smoked paprika, garlic powder, cayenne pepper, and a pinch of salt and pepper. This mix will form the flavorful crust.
In another bowl, whisk together the buttermilk and eggs until well combined. This mixture acts like a glue that helps the flour mixture adhere to the tomato slices.
Now, the fun part: coating the tomatoes. First, dip each slice into the flour mixture, making sure it's covered on all sides. Shake off any excess, then dip it into the buttermilk-egg mixture. Let the excess drip off before dredging it back into the flour mixture for a second coating. This double-dip ensures a thicker, crunchier crust.
Heat up some vegetable oil in a large skillet over medium-high heat. You'll need enough oil to come about halfway up the sides of the tomato slices. Test the oil with a small piece of bread or batter: it's ready if it sizzles immediately. Carefully place the coated tomato slices in the hot oil, being careful not to overcrowd the pan. Fry them for about 2-3 minutes per side until they're golden brown and crispy.
Once they're perfectly golden, remove the fried tomatoes and let them drain on paper towels to soak up any excess oil. This helps keep them crispy.
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