Classic Southern Fried Green Tomatoes (Print Version)
# Ingredients:
→ Coating Ingredients
01 -
1 large egg, lightly beaten
02 -
1/2 cup buttermilk
03 -
1/2 cup all-purpose flour, divided
04 -
1/2 cup yellow cornmeal
05 -
1 teaspoon salt, plus extra for sprinkling
06 -
1/2 teaspoon black pepper
→ Main Ingredients
07 -
3 medium green tomatoes, sliced into 1/3-inch rounds
08 -
Vegetable oil for frying
# Instructions:
01 -
In a shallow bowl, whisk together the egg and buttermilk until well combined. In a separate shallow dish, mix 1/4 cup of the flour with the cornmeal, salt, and pepper until evenly blended. Set both mixtures aside.
02 -
Take your tomato slices and first coat them in the remaining 1/4 cup of plain flour. Then dip each slice in the egg-buttermilk mixture, allowing excess to drip off. Finally, dredge in the seasoned cornmeal mixture, making sure they're evenly coated.
03 -
Pour vegetable oil into a large cast-iron skillet to a depth of 1/4 to 1/2 inch. Heat the oil to 375°F. Working in batches to avoid crowding, gently place the coated tomato slices in the hot oil. Fry for about 2 minutes per side until they turn a beautiful golden brown. Transfer to paper towels or a cooling rack to drain. While still hot, sprinkle with an extra pinch of salt for that perfect finishing touch.
# Notes:
01 -
A beloved Southern classic, these Fried Green Tomatoes transform firm, unripe tomatoes into crispy, golden-brown delights. The cornmeal coating adds that essential crunch that makes this dish irresistible.