Southern Fried Green Tomatoes (Print Version)
# Ingredients:
→ Coating Mix
01 -
1 big egg, gently beaten
02 -
1/2 cup buttermilk
03 -
1/2 cup regular flour, split
04 -
1/2 cup yellow cornmeal
05 -
1 teaspoon salt, plus extra for sprinkling
06 -
1/2 teaspoon black pepper
→ Main Stuff
07 -
3 medium green tomatoes, cut into 1/3-inch rounds
08 -
Vegetable oil for frying
# Instructions:
01 -
Mix the egg and buttermilk together in a shallow bowl until smooth. In another flat dish, combine 1/4 cup of the flour with cornmeal, salt, and pepper until fully mixed. Put both mixtures aside for now.
02 -
Roll your tomato slices in the leftover 1/4 cup of plain flour first. Next, dunk each piece in the egg-buttermilk mix, letting extra drip away. Lastly, roll them in the seasoned cornmeal blend, making sure they're totally covered.
03 -
Add vegetable oil to a big cast-iron pan about 1/4 to 1/2 inch deep. Warm the oil to 375°F. Don't crowd the pan - cook the coated tomato slices in small batches. Fry them around 2 minutes on each side till they're nice and golden. Move them to paper towels or a wire rack to dry. Sprinkle with a tiny bit of salt while they're still hot for extra flavor.
# Notes:
01 -
This treasured country favorite turns firm, unripe tomatoes into crunchy, golden treats. The cornmeal outer layer gives that must-have crispiness that makes everyone come back for seconds.