Ah, fried green tomatoes — a true Southern classic! Crispy on the outside, tangy and firm on the inside, these golden beauties are perfect as a snack, appetizer, or side dish.

Here’s a simple recipe to get that perfect crunchy coating with a juicy bite inside:

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🍅 Fried Green Tomatoes

🕒 Prep: 15 min | Cook: 15 min

🍽️ Serves: 4

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🧂 Ingredients

• 3–4 medium green tomatoes, sliced about ¼-inch thick

• 1 cup cornmeal

• ½ cup all-purpose flour

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika (optional)

• 2 large eggs

• ½ cup buttermilk (or regular milk with 1 tsp lemon juice)

• Vegetable oil, for frying (like peanut or canola oil)

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👩‍🍳 Instructions

1. Prepare tomatoes:
   Slice the green tomatoes into even ¼-inch thick rounds.

2. Make dredging stations:

   • In one bowl, whisk together eggs and buttermilk.

   • In another shallow bowl, combine cornmeal, flour, salt, pepper, and paprika.

3. Coat the tomatoes:
   Dip each tomato slice first into the egg mixture, then dredge in the cornmeal mixture, pressing lightly to coat well.

4. Heat oil:
   Pour oil into a large skillet to about ¼-inch depth. Heat over medium-high heat until shimmering (~350°F if using a thermometer).

5. Fry tomatoes:
   Carefully place tomato slices in the hot oil, working in batches. Fry 3–4 minutes per side, until golden brown and crispy.

6. Drain:
   Remove and place on paper towels to drain excess oil.

7. Serve:
   Serve warm with ranch dressing, remoulade, or spicy mayo.

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🔁 Variations & Tips

• Add a pinch of cayenne or garlic powder to the cornmeal for extra flavor.

• Try dipping twice for an extra crispy crust (egg wash → cornmeal → egg wash → cornmeal).

• Use panko breadcrumbs instead of cornmeal for a different crunch.

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Want a southern-style remoulade sauce recipe to go with these, or maybe a baked version?