Fried Green Tomatoes
Fried Green Tomatoes are crispy on the outside and tangy and juicy on the inside. They are a fantastic appetizer all on their own, or you can use them to make salads, serve as a side, or use to top sandwiches and burgers!
Servings: 4 servings
- 3-4 unripe green tomatoes sliced into ¼-inch thick discs
- ½ cup flour
- ½ cup buttermilk
- 1 egg beaten
- ½ cup cornmeal
- ½ cup panko breadcrumbs
- 1 teaspoon kosher salt plus additional for seasoning the tomatoes
- ½ teaspoon black pepper plus additional for seasoning the tomatoes
- ½ teaspoon onion powder
- Pinch of smoked paprika
- vegetable oil for frying
Wash and slice the green tomatoes into ¼-inch thick slices. Arrange flat on a baking sheet and season with salt and pepper on both sides.
Place the flour in a shallow dish or pie plate. In another shallow dish or pie plate, combine the cornmeal, breadcrumbs, salt, pepper, onion powder, and smoked paprika. Whisk the egg and buttermilk together in a medium bowl.
Dredge the tomato slices in flour first, shaking off any excess. Then dip the tomatoes in the buttermilk mixture. Finally, dredge in the cornmeal/breadcrumb mixture and set aside on a baking sheet or cutting board. Repeat with all tomato slices.
Heat about 2 cups of oil in a large frying pan over medium high heat until the oil reaches 375 degrees F or the oil immediately bubbles around the handle of a wooden spoon when you stick it into the hot oil. There should be about ½-inch of oil in the pan.
Fry the tomatoes for 2 minutes on each side until golden brown and crispy, then remove to a wire rack to drain. Work in batches so as not to crowd the pan.
Serve with your favorite dipping sauce.
Calories: 220kcal | Carbohydrates: 38g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 697mg | Potassium: 345mg | Fiber: 4g | Sugar: 6g | Vitamin A: 703IU | Vitamin C: 22mg | Calcium: 72mg | Iron: 2mg