Description
A classic Southern snack featuring firm, tangy green tomatoes that are breaded and fried to golden, crispy perfection.
Ingredients
- 4 large firm green tomatoes
- Salt & black pepper to taste
- ½ cup all-purpose flour
- ½ cup cornmeal (or cornmeal + breadcrumbs for extra crunch)
- 2 large eggs (or use buttermilk for tangier flavor)
- 1 cup buttermilk or milk
- Optional: paprika, cayenne, or Cajun seasoning for a spicy kick
- Neutral frying oil (vegetable, canola, or peanut oil)
Instructions
- Slice the tomatoes into ¼–½ inch thick rounds; season both sides with salt and pepper.
- Prepare three shallow bowls: one with flour, one with beaten eggs and milk (or buttermilk), and one with cornmeal (or cornmeal + breadcrumbs and spices).
- Dredge each tomato slice in flour, dip into the egg mixture, then coat in the cornmeal mixture.
- Heat ¼–½ inch of oil in a cast-iron skillet to about 375 °F (190 °C).
- Fry the tomato slices in batches for 2–3 minutes per side until golden and crisp. Remove and drain on paper towels.
Notes
- Best served immediately for maximum crispiness.
- Store leftovers in an airtight container for up to 2 days.
- Reheat in a 350 °F oven or warm skillet to restore crispiness.
- Try different spice blends or dipping sauces for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
