🍅 Fried Green Tomatoes
🧾 Ingredients:
-
4 medium green tomatoes, firm and unripe
-
Salt
-
½ cup all-purpose flour
-
2 large eggs
-
½ cup buttermilk (or regular milk)
-
¾ cup cornmeal
-
½ cup breadcrumbs or panko
-
½ tsp salt
-
¼ tsp black pepper
-
¼ tsp cayenne pepper (optional, for a little kick)
-
Vegetable or peanut oil, for frying
👩🍳 Instructions:
🔹 1. Slice and Salt
-
Slice tomatoes into ¼- to ½-inch thick rounds.
-
Sprinkle with salt and place on a paper towel-lined tray.
-
Let sit for 15–20 minutes to draw out excess moisture. Pat dry.
🔹 2. Prepare the Breading Stations
Set up three shallow bowls:
-
Flour — plain all-purpose flour
-
Egg Wash — whisk eggs with buttermilk
-
Coating — mix cornmeal, breadcrumbs, salt, pepper, and cayenne
🔹 3. Bread the Tomatoes
-
Dredge each tomato slice in flour, shaking off excess.
-
Dip into egg wash, then coat in cornmeal mixture, pressing lightly to adhere.
-
Set aside on a tray or rack to rest for a few minutes.
🔹 4. Fry
-
Heat about ½ inch of oil in a cast iron skillet or deep frying pan over medium heat to 350°F (175°C).
-
Fry tomatoes in batches (don’t crowd the pan) for 2–3 minutes per side, or until golden and crispy.
-
Drain on a paper towel-lined plate or wire rack. Sprinkle with extra salt while hot.
🍽️ Serve With:
-
Buttermilk ranch, remoulade, or spicy aioli
-
As a side dish, or on top of salads, sandwiches, or po’ boys
📝 Tips:
-
Panko adds extra crunch, but you can use all cornmeal for a more traditional style.
-
Use firm, bright green tomatoes — not the ones that are starting to ripen.
-
Want to bake or air fry them? I can give you those methods too!
Let me know if you’d like a gluten-free, vegan, or oven-baked variation!
