Here’s a classic Southern-style Fried Green Tomatoes recipe 🍅✨ — crispy outside, tangy inside.
🍅 Fried Green Tomatoes
Ingredients
- 3–4 medium green tomatoes, sliced ½ inch thick
- 1 cup all-purpose flour
- 1 cup cornmeal
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 1 cup buttermilk (or milk + 1 tsp vinegar)
- Oil for frying (vegetable, canola, or peanut)
Instructions
- Prep tomatoes
Wash and slice green tomatoes into ½-inch thick rounds. Pat dry. - Prepare dredging stations
- Bowl 1: Buttermilk
- Bowl 2: Mix flour, cornmeal, salt, pepper, and paprika
- Coat tomatoes
Dip each tomato slice into buttermilk, then dredge in the cornmeal-flour mixture. Press lightly to coat well. - Heat oil
Heat ½ inch of oil in a skillet over medium-high heat (~350°F / 175°C). - Fry
Fry tomatoes 2–3 minutes per side until golden brown and crispy. Don’t overcrowd the pan. - Drain & serve
Place on paper towels or a wire rack. Serve hot as a side or appetizer.
Tips for Best Fried Green Tomatoes
- Use firm, tart green tomatoes; ripe ones get too soft.
- Pat slices dry to reduce sogginess.
- For extra crunch, double dredge: buttermilk → flour → buttermilk → cornmeal.
- Serve with ranch, remoulade, or spicy mayo.
Variations
- Baked version: 425°F for 15–20 min with light oil spray
- Spicy: Add cayenne to the cornmeal mix
- Cheesy: Sprinkle Parmesan in the cornmeal mixture
I can also give a restaurant-style extra crispy version that stays crunchy even after resting, if you want.
Do you want me to do that?
