Step-by-Step Instructions
Step 1: Slice the Tomatoes
Wash and slice green tomatoes into 1/4-inch thick rounds. Place slices on a paper towel-lined tray. Lightly sprinkle with salt and let sit for 5-10 minutes to draw out moisture.
Step 2: Set Up Breading Stations
Bowl 1: Combine flour with a little salt and pepper.
Bowl 2: Whisk eggs and buttermilk.
Bowl 3: Mix cornmeal, paprika, and a pinch of salt.
Step 3: Bread the Tomatoes
Dredge each tomato slice in the flour, then dip into the egg mixture, and finally coat with the cornmeal mixture. Place on a plate.
Step 4: Fry the Tomatoes
Heat about 1/2 inch of oil in a large skillet over medium heat until it reaches 350°F (175°C).
Fry tomatoes in batches, 2-3 minutes per side, until golden brown.
Transfer to a paper towel-lined plate to drain.
Step 5: Serve and Enjoy!
Serve hot with your favorite dipping sauces: ranch dressing, spicy remoulade, garlic aioli, or hot honey.
️ Serving Suggestions
As an appetizer at Southern-style dinners
On a sandwich or BLT
With eggs and grits for a unique breakfast
Topped with crumbled bacon and Parmesan
Tips for Perfect Fried Green Tomatoes
Choose firm, unripe green tomatoes—they fry best.
Let slices rest after salting to prevent sogginess.
Fry in small batches to maintain oil temperature.
For extra crunch, use a mix of cornmeal and breadcrumbs.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or air fryer at 375°F for 5-7 minutes to crisp them up again.
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