📝 Ingredients
3–4 firm green tomatoes
1 cup all-purpose flour
2 large eggs
1 cup buttermilk
1 cup cornmeal
1/2 cup breadcrumbs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Vegetable oil (for frying)
👩🍳 Instructions
Slice the tomatoes
Wash and slice the green tomatoes into 1/4-inch thick rounds. Pat them dry with paper towels.
Set up your dredging station
Bowl 1: Flour
Bowl 2: Whisk together eggs and buttermilk
Bowl 3: Mix cornmeal, breadcrumbs, salt, pepper, paprika, and garlic powder
Coat the tomatoes
Dredge each slice in flour (shake off excess).
Dip into the egg mixture.
Coat well in the cornmeal mixture, pressing gently so it sticks.
Heat the oil
Pour about 1/2 inch of vegetable oil into a large skillet. Heat over medium heat until it reaches about 350°F (175°C).
Fry until golden
Fry the tomato slices in batches (don’t overcrowd the pan) for about 2–3 minutes per side, until golden brown and crispy.
Drain & serve
Transfer to a paper towel-lined plate to drain excess oil. Sprinkle lightly with salt while hot.
🌟 Serving Ideas
Serve warm with ranch dressing, remoulade, garlic aioli, or a drizzle of hot honey for a sweet-spicy twist.
Crispy on the outside, tender on the inside — pure Southern comfort! 🍽️
