Crispy Southern Green Tomatoes (Print Version)
# Ingredients:
→ For the Coating
01 -
1/2 teaspoon ground black pepper
02 -
1/2 cup of yellow cornmeal
03 -
1/2 cup of buttermilk
04 -
1 teaspoon salt, and extra to sprinkle on top
05 -
1 large egg, whisked
06 -
1/2 cup of all-purpose flour, divided in half
→ Tomato Base
07 -
3 green tomatoes, cut into 1/3-inch thick slices
08 -
Cooking oil for frying
# Instructions:
01 -
In one shallow container, beat the egg and mix it with the buttermilk until smooth. In a second shallow container, combine 1/4 cup of flour with the cornmeal, salt, and pepper, stirring it until evenly mixed. Keep both dishes handy.
02 -
Start by coating your sliced tomatoes in the remaining 1/4 cup of plain flour. Next, dip each piece into the egg and buttermilk mixture. Let the extra drip off. Finally, press the slices into the seasoned cornmeal blend, ensuring they're thoroughly covered.
03 -
In a heavy skillet, pour in enough oil to create a layer about 1/4 to 1/2 inch deep. Heat it to 375°F. Gently place the coated tomatoes into the hot oil in small batches to keep from overcrowding. Fry each side for around 2 minutes or until they’re golden and crispy. Drain them on paper towels or a rack, and sprinkle with a bit of salt to finish.
# Notes:
01 -
Crispy, crunchy, and full of Southern charm, these golden-fried tomato slices are made from firm, not-yet-ripe green tomatoes. The rich texture of the cornmeal crust makes each bite satisfying and irresistible.