Fried Green Tomatoes
User Reviews
5
Fried Green Tomatoes
Description
This recipe involves slicing green tomatoes into quarter-inch rounds and seasoning them with salt and pepper. The slices are dredged first in flour, then dipped into a buttermilk and beaten egg mixture, and finally coated in a seasoned blend of cornmeal, panko breadcrumbs, salt, pepper, onion powder, and smoked paprika.
The tomatoes are fried in hot vegetable oil at approximately 375°F in a shallow layer sufficient to crisp the edges. Frying for about two minutes per side achieves a golden brown crust that contrasts with the juicy and firm tomato inside.
Fried Green Tomatoes make a flavorful appetizer or side that can complement classic southern meals or stand alone with a dipping sauce. The texture is crisp on the outside yet tender and moist within, capturing the tartness inherent in unripe tomatoes balanced by savory seasoning.
Ingredients
- 3-4 green tomatoes sliced into 1/4-inch thick discs, unripe
- 1/2 cup flour
- 1/2 cup buttermilk
- 1 egg beaten, large
- 1/2 cup cornmeal
- 1/2 cup panko breadcrumbs
- 1 teaspoon kosher salt plus additional for seasoning the tomatoes
- 1/2 teaspoon black pepper plus additional for seasoning the tomatoes
- 1/2 teaspoon onion powder
- Pinch smoked paprika
- vegetable oil for frying
Instructions
- Wash and slice the green tomatoes into 1/4-inch thick slices. Arrange flat on a baking sheet and season with salt and pepper on both sides.
- Place the flour in a shallow dish or pie plate. In another shallow dish or pie plate, combine the cornmeal, breadcrumbs, salt, pepper, onion powder, and smoked paprika. Whisk the egg and buttermilk together in a medium bowl.
- Dredge the tomato slices in flour first, shaking off any excess. Then dip the tomatoes in the buttermilk mixture. Finally, dredge in the cornmeal/breadcrumb mixture and set aside on a baking sheet or cutting board. Repeat with all tomato slices.
- Heat about 2 cups of oil in a large frying pan over medium high heat until the oil reaches 375°F or the oil immediately bubbles around the handle of a wooden spoon when you stick it into the hot oil. There should be about 1/2-inch of oil in the pan.
- Fry the tomatoes for 2 minutes on each side until golden brown and crispy, then remove to a wire rack to drain. Work in batches so as not to crowd the pan.
- Serve with your favorite dipping sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 697mg | 29% |
| Potassium | 345mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 703IU | 14% |
| Vitamin C | 22mg | 24% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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