Sliced green tomatoes coated in a seasoned cornmeal crust and fried until golden and crispy—this Southern favorite is crunchy, tangy, and absolutely delicious.
🕒 Recipe Details
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25–30 minutes
Servings: 4
Calories: ~280 kcal per serving
Protein: ~6g per serving
🛒 Ingredients
3–4 green (unripe) tomatoes
1 cup all-purpose flour
1 cup cornmeal
½ cup buttermilk (or milk + 1 tsp lemon juice)
1 large egg
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp garlic powder
Oil for frying
👨🍳 Instructions
🍅 1. Slice tomatoes
Cut tomatoes into ½ cm thick slices. Lightly salt and let sit for 5 minutes, then pat dry.
🥣 2. Prepare coating stations
Set up three bowls:
Flour mixed with salt, pepper, paprika, garlic powder
Buttermilk + egg whisked together
Cornmeal
🔥 3. Bread tomatoes
Dip each slice in flour → egg mixture → cornmeal, pressing lightly to coat well.
🍳 4. Fry
Heat oil in a pan. Fry slices 2–3 minutes per side until golden and crispy. Drain on paper towels.
🍽️ 5. Serve
Serve hot with ranch, spicy mayo, or remoulade sauce.
🍽️ Flavor & Experience
These fried green tomatoes are crispy, tangy, and lightly savory—the crunchy cornmeal crust pairs perfectly with the firm, slightly tart tomato inside.
