Fried Green Tomatoes

Southern cuisine is a vibrant tapestry of flavors, traditions, and history, known for its rich, comforting dishes that evoke a sense of home and hospitality. Among the many iconic dishes that grace a Southern table, crispy fried green tomatoes stand out as a beloved favorite. This dish is more than just a tasty appetizer or side; it's a representation of Southern culture, with roots that stretch deep into the heart of the region.

Discover the delicious world of crispy Southern-style fried green tomatoes! This classic dish offers a unique blend of tart, unripe tomatoes coated in a crunchy mixture of cornmeal and flour, delivering a satisfying crunch with every bite. Perfect as a snack, side, or even a main dish, fried green tomatoes boast a rich history rooted in Southern culture. Learn how to prepare them with the right ingredients and techniques, and impress your friends and family with this cherished Southern delicacy. Bring the taste of the South into your kitchen and savor the moment!

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Ingredients

3 large green tomatoes, sliced about 1/2 inch thick

1 teaspoon salt

1/2 teaspoon black pepper

1 cup all-purpose flour

1 cup cornmeal

1 teaspoon paprika

1/2 teaspoon cayenne pepper (optional for heat)

2 large eggs

1 cup buttermilk

Vegetable oil, for frying

Fresh parsley, chopped (for garnish)

Instructions

Prep the Tomatoes: Slice the green tomatoes and place them in a single layer on a paper towel. Sprinkle both sides with salt and let sit for about 15 minutes to draw out excess moisture. After 15 minutes, pat the tomatoes dry with another paper towel.

Set Up Dredging Station: In one bowl, combine the flour, black pepper, paprika, and cayenne pepper. In a second bowl, whisk the eggs and buttermilk until well combined. In a third bowl, place the cornmeal.

Dredge the Tomatoes: Take a tomato slice and dip it into the flour mixture, making sure to cover both sides. Shake off any excess flour, then dip it into the egg mixture, and finally coat it with cornmeal. Press lightly to ensure the cornmeal adheres well. Repeat with all tomato slices.

Heat the Oil: In a large skillet, pour enough vegetable oil to cover the bottom by about 1/4 inch. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). You can test it by carefully dropping a pinch of cornmeal into the oil; if it sizzles immediately, it’s ready.

Fry Until Golden: Carefully add a few tomato slices to the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes on each side or until golden brown. Adjust the heat as necessary to prevent burning. Use a slotted spoon to remove the tomatoes and place them on a paper towel-lined plate to drain excess oil.

Garnish and Serve: Once all the tomatoes are fried, garnish with chopped fresh parsley. Serve hot, alongside your favorite dipping sauce or enjoy them on their own!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings