Fried Green Tomatoes

• 2 large green tomatoes, sliced 1/2 inch thick
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 1 cup buttermilk
• 1 cup cornmeal
• Oil for frying (vegetable or canola)

Steps

1. 1 Season the tomato slices with a pinch of salt and let sit for 10 minutes.
2. 2 In one bowl, mix flour, salt, and pepper. In another, beat eggs with buttermilk.
3. 3 Place cornmeal in a third bowl.
4. 4 Dip each tomato slice in flour, then buttermilk mixture, then coat with cornmeal.
5. 5 Heat oil in a large skillet over medium heat. Fry tomatoes until golden brown, about 3-4 minutes per side.
6. 6 Drain on paper towels and serve hot.

Nutrition

Tips

• Ensure oil is hot enough before frying to achieve a crispy coating.
• For extra crispiness, double-dip in the flour and cornmeal.
• Use a thermometer to maintain oil temperature around 350°F.
• Serve immediately for best texture.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat to restore crispiness.

Serving Suggestions

• Pair with a fresh garden salad.
• Serve alongside creamy coleslaw.
• Enjoy with a drizzle of remoulade sauce.
• Great with a side of buttermilk biscuits.

FAQ