by: admindz

Best fried green tomatoes

Best fried green tomatoes

Alright, friends—let me tell you, there’s just something *magical* about biting into a perfectly crispy, golden-fried green tomato. The tangy, firm tomato slices coated in that crunchy cornmeal crust take me right back to summers spent at my grandma’s kitchen, where the smell of frying food was always in the air. If you haven’t tried making these at home, trust me, you’re in for a treat. They’re a Southern classic for a reason, and I’m so excited to share my foolproof method with you. Ready to get that skillet sizzling and fill your kitchen with that irresistible aroma? Let’s dive in!

Quick Facts

  • Yield: Serves 4
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes

Ingredients

For the Main Dish:

  • 4 medium green tomatoes, sliced ¼ inch thick
  • 1 cup yellow cornmeal
  • ½ cup all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • 2 large eggs
  • ½ cup buttermilk
  • Vegetable oil, for frying (about 1 inch in the pan)

For the Sauce / Garnish (optional):

  • ½ cup mayonnaise
  • 1 tbsp hot sauce
  • 1 tsp lemon juice
  • Chopped fresh parsley or chives, for garnish

How I Make It

Step 1:

Start by slicing your green tomatoes into about ¼-inch thick rounds. You want them firm, so they hold up during frying. In a shallow bowl, whisk together the eggs and buttermilk – this will help your coating stick perfectly.

Step 2:

In another bowl, mix the cornmeal, flour, salt, pepper, and paprika. This blend gives you that classic crispy texture with a little kick of smoky flavor.

Step 3:

Dip each tomato slice first into the egg-butttermilk mixture, then dredge it thoroughly in the cornmeal mixture. Make sure both sides are well coated but shake off any excess – too thick a crust can mean uneven cooking.

Step 4:

Heat about an inch of vegetable oil in a heavy skillet over medium heat. When the oil shimmers (around 350°F), gently place a few tomato slices in the pan—don’t overcrowd, or they won’t crisp up right.

Step 5:

Fry the tomatoes for about 3 minutes on each side until golden brown and crispy. Use a slotted spatula to flip carefully, and drain the fried slices on paper towels to soak up excess oil.

Step 6:

If you’re making the sauce, stir together mayonnaise, hot sauce, and lemon juice in a small bowl. Serve the fried green tomatoes warm, garnished with fresh parsley or chives and a dollop of that tangy sauce.

Variations & Tips

  • For extra crunch, add a little cornflake crumbs to the coating mix.
  • Substitute buttermilk with regular milk plus a splash of vinegar if you’re out.
  • Try adding a pinch of cayenne pepper for spicy heat.
  • Use avocado oil instead of vegetable oil for a lighter flavor.
  • Don’t stack the tomatoes after frying to keep them crisp—serve immediately!

How I Like to Serve It

Fried green tomatoes are perfect as a snack or appetizer paired with a cold glass of sweet tea on a hot summer day. They also make a fantastic topping for burgers or a side dish at your next backyard BBQ. When the season changes and you want a taste of comfort, these little golden beauties bring that warmth and crunch to the table every time.

Notes

  • Store any leftovers in an airtight container in the fridge for up to 2 days, then reheat in a skillet to keep them crispy.
  • If you don’t have time to fry, baked versions are possible but won’t be quite as crunchy or traditional.

Closing: Once you’ve mastered this crispy, tangy classic, fried green tomatoes become one of those dishes that always bring a little joy to the table and keep everyone coming back for more.