Here’s a Southern classic that’s crispy, tangy, and downright irresistible:
🍅 Fried Green Tomatoes
Firm, unripe green tomatoes are sliced, seasoned, coated in a crunchy cornmeal crust, and fried to golden perfection. They’re a staple in Southern kitchens — perfect as an appetizer, side dish, or stacked in sandwiches and burgers.
🧾 Ingredients (Serves 4)
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3–4 medium green tomatoes, sliced ¼-inch thick
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1 tsp salt (for draining tomatoes)
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½ cup all-purpose flour
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2 large eggs
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½ cup buttermilk (or regular milk)
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½ cup cornmeal
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½ cup breadcrumbs (panko or fine)
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½ tsp paprika
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½ tsp garlic powder
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Salt & black pepper to taste
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Vegetable oil for frying
🔪 Instructions
1. Prep the Tomatoes
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Slice green tomatoes into ¼-inch rounds.
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Lay them on a rack or paper towels, sprinkle with 1 tsp salt, and let sit for 15–30 minutes to draw out excess moisture.
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Pat dry with paper towels.
2. Set Up Breading Stations
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Bowl 1: Flour, seasoned with salt and pepper
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Bowl 2: Eggs + buttermilk, whisked together
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Bowl 3: Cornmeal, breadcrumbs, paprika, garlic powder
3. Bread the Tomatoes
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Dredge each tomato slice in flour, then dip in the egg mixture, and finally coat in the cornmeal-breadcrumb mixture, pressing gently to adhere.
4. Fry
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Heat ½ inch of vegetable oil in a heavy skillet (cast iron is best) over medium-high heat.
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When the oil shimmers (about 350°F / 175°C), carefully add tomato slices in batches.
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Fry 2–3 minutes per side until golden brown and crisp.
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Drain on a paper towel–lined plate. Sprinkle with salt immediately.
🍽️ Serve With:
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Remoulade sauce, ranch dressing, or spicy aioli
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Crumbled feta or goat cheese
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Fresh herbs like parsley or chives
✅ Tips
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Don’t overcrowd the pan — it drops the oil temperature and makes them soggy.
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For extra crunch, use panko instead of regular breadcrumbs.
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No buttermilk? Add 1 tsp lemon juice or vinegar to regular milk and let sit 5 minutes.
Would you like a baked or air-fried version of this recipe? Or a recipe for a remoulade dipping sauce to go with it?
