Step 3: Coat the Tomatoes
- Take a tomato slice and dredge it in the flour mixture, shaking off any excess.
- Dip it into the egg and buttermilk mixture, making sure it’s fully coated.
- Press it into the cornmeal, ensuring an even layer on both sides.
- Repeat with all slices, setting them aside on a plate.
Tip: For extra crunch, you can double-dip by repeating the egg and cornmeal step.
Step 4: Heat the Oil
- Pour vegetable oil into a large skillet to a depth of about ½ inch.
- Heat the oil over medium heat until it reaches 350°F (175°C) or until a small piece of bread sizzles immediately when added.
Step 5: Fry the Tomatoes
- Carefully place the coated tomato slices in the hot oil, working in batches to avoid overcrowding.
- Fry for 2–3 minutes per side, or until the coating is golden brown and crispy.
- Use a slotted spatula to transfer the fried tomatoes to a plate lined with paper towels to drain excess oil.
Step 6: Serve and Enjoy
- Serve the fried green tomatoes hot with a side of remoulade, ranch dressing, or a drizzle of hot sauce.
- Garnish with fresh parsley for color and freshness.
- They pair beautifully with Southern classics like fried chicken, coleslaw, or cornbread.
Tips for Perfect Fried Green Tomatoes
- Choose firm tomatoes – overly ripe tomatoes will turn mushy when fried.
- Keep your oil temperature steady – too hot burns the coating; too low makes it soggy.
- Don’t overcrowd the pan – leave space between slices for even frying.
- Experiment with spices – cayenne pepper, garlic powder, or smoked paprika can add extra flavor.
Fried green tomatoes are more than just a Southern classic—they’re a celebration of crispiness, tanginess, and comfort food magic. With this step-by-step method, you’ll achieve the perfect balance of crunchy exterior and tender, tangy interior, making every bite irresistible.
If you want, I can also give a twist on this classic recipe, like making a baked or air-fried version that’s healthier but just as crispy. Do you want me to do that?
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