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World’s Best Recipe for Fried Green Tomatoes

World’s Best Recipe for Fried Green Tomatoes
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This recipe for Fried Green Tomatoes delivers a perfect balance of crispy texture and tangy flavor, showcasing a classic Southern favorite. With simple pantry ingredients, you’ll create an irresistible appetizer, snack, or side dish with a crunchy coating and tender, tart tomato slices. Ideal for both seasoned cooks and curious foodies, this dish brings Southern hospitality and comfort to your table.

Ingredients

Scale

Main Ingredients

  • 4–5 firm green tomatoes, sliced into ¼-inch thick rounds
  • ½ cup all-purpose flour
  • ½ cup cornmeal
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Cooking oil (vegetable, peanut, or canola) for frying, about ½ inch depth

Optional Variations

  • ¼ teaspoon cayenne pepper or smoked paprika (for a spicy kick, added to flour and cornmeal)
  • Gluten-free flour blend and polenta (to replace all-purpose flour and cornmeal for gluten-free version)
  • Plant-based milk mixed with 1 tablespoon lemon juice (to replace buttermilk for vegan adaptation)
  • Flaxseed eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg, as vegan egg substitute)
  • ¼ cup grated Parmesan cheese (for cheesy twist, mixed into coating)
  • 1 teaspoon dried or fresh herbs such as thyme, oregano, or basil (to add to flour mixture for herb-infused batter)

Instructions

  1. Prepare the Tomatoes: Wash the green tomatoes thoroughly and slice them into ¼-inch thick rounds. Pat each slice dry with a paper towel to remove excess moisture, which helps the coating stick better.
  2. Set Up Your Coating Stations: In one bowl, whisk together the eggs and buttermilk until smooth. In a separate shallow dish, combine the flour, cornmeal, salt, and pepper. Optionally, add spices or cheese as desired to the flour mixture.
  3. Dredge the Tomato Slices: Dip each tomato slice first into the egg and buttermilk mixture, allowing excess to drip off. Then press firmly into the flour and cornmeal mixture, making sure both sides are fully coated. Repeat with all slices to ensure an even crust.
  4. Heat the Oil: Pour about ½ inch of cooking oil into a heavy skillet and heat over medium heat until it reaches 350°F (175°C). Maintaining proper oil temperature is critical for achieving a crisp texture without excess grease absorption.
  5. Fry Until Golden: Carefully place the tomato slices in the hot oil without overcrowding the pan. Fry each side for 3-4 minutes or until golden brown and crisp. Use tongs to gently flip, then transfer cooked slices to a paper towel-lined plate to drain excess oil.
  6. Serve Warm: Serve fried green tomatoes immediately for the best taste and crunch. Garnish with fresh herbs or grated cheese and accompany with your favorite dipping sauce.

Notes

  • Choose firm, unripe green tomatoes for the best texture and tangy flavor.
  • Pat tomato slices dry to help the coating adhere and fry crispier.
  • Use a thermometer to maintain oil temperature between 350-360°F for optimal frying.
  • Do not overcrowd the pan; fry in batches to avoid steaming and soggy crusts.
  • Drain fried tomatoes immediately on paper towels or a wire rack to remove excess oil.
  • Store leftovers in an airtight container lined with paper towels in the refrigerator up to 2 days; best enjoyed fresh.
  • Freezing is not recommended as it compromises the crispy texture.
  • To reheat, warm in a 375°F oven for about 10 minutes to restore crispness without drying.

Nutrition

Keywords: fried green tomatoes, southern recipe, crispy appetizer, vegetarian, comfort food

Find it online: https://cherrycooks.com/worlds-best-recipe-for-fried-green-tomatoes/