Description
Crisp Southern fried green tomatoes bring classic comfort to summer’s garden bounty. Cornmeal-crusted slices sizzle with tangy flavor, offering a delightful Southern tradition you’ll savor down to the last golden bite.
Ingredients
Scale
Main Ingredients:
- 4 medium green tomatoes, sliced 1/2-inch thick
- 1 cup self-rising flour (or all-purpose flour)
- 1 cup yellow cornmeal
- 2 large eggs
- 1/2 cup whole buttermilk
Seasoning and Spices:
- 1 teaspoon Creole Cajun seasoning
- Hot sauce, to taste
- Flaky salt (optional)
Cooking Oil:
- Peanut oil (or any high smoke-point oil) for frying
Instructions
- Carefully cut green tomatoes into uniform 1/2-inch thick circular slices, maintaining consistent thickness for even cooking.
- Create a seasoned coating by thoroughly mixing flour, cornmeal, and Creole seasoning in a wide, shallow dish, ensuring spices are evenly distributed.
- Prepare a complementary wet dredging mixture by whisking eggs, buttermilk, and hot sauce until smooth and well-incorporated.
- Develop a crispy coating technique by dipping each tomato slice first into the flour mixture, then completely submerge in the egg mixture, and finally return to the flour mixture, pressing gently to ensure full, even coverage.
- Heat peanut oil in a heavy skillet to 350°F, watching for a shimmering surface that indicates optimal frying temperature.
- Carefully place coated tomato slices into hot oil, cooking in small batches to prevent overcrowding and maintain consistent golden-brown coloration, approximately 2-3 minutes per side.
- Transfer fried tomatoes onto a wire rack or paper towel-lined plate to drain excess oil and preserve crispiness.
- Enhance flavor by sprinkling flaky sea salt over the tomatoes and serve immediately while hot and crisp.
Notes
- Choose firm, unripe green tomatoes that are still hard and have a bright green color for the best texture and crunch.
- Pat tomato slices completely dry before coating to help breading adhere better and create a crispier exterior.
- Allow oil to reach the right temperature (around 350°F) before frying to prevent soggy tomatoes and ensure even golden-brown coloring.
- Adapt for gluten-free diets by replacing wheat flour with rice flour or gluten-free cornmeal blend for equally crispy results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 110 mg