Best Fried Green Tomatoes
Crispy, golden-fried green tomatoes coated in a seasoned cornmeal crust. Perfect as an appetizer or side, served hot with a creamy remoulade or ranch dip.
Ingredients
Main Ingredients
- 4 medium green tomatoes sliced about 0.5 inch thick
- 1 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 1 cup buttermilk or whole milk with 1 teaspoon lemon juice
- 1 large egg lightly beaten
- 1 teaspoon salt divided
- 0.5 teaspoon black pepper
- 1.5 cup vegetable oil for frying
Instructions
Preparation Steps
- Pat tomato slices dry with paper towels. Season both sides lightly with 0.5 teaspoon salt and a pinch of black pepper.
- In a shallow bowl combine cornmeal, flour, remaining 0.5 teaspoon salt, and black pepper. In a second bowl whisk together buttermilk and egg.
- Dip each tomato slice first into the buttermilk-egg mixture, allowing excess to drip off, then dredge thoroughly in the cornmeal mixture, pressing to adhere.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering and about 350°F (medium heat). Add tomato slices in a single layer and fry 2 to 3 minutes per side until golden brown and crispy. Work in batches to avoid crowding.
- Transfer fried tomatoes to a paper towel-lined plate to drain and keep warm in a low oven if needed. Serve immediately with remoulade, ranch, or a squeeze of lemon.
Notes
For extra flavor add 0.5 teaspoon smoked paprika to the cornmeal mixture. Leftovers are best reheated in a hot oven or air fryer to retain crispness.
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