Fried Green Tomatoes
These crispy, golden-brown fried green tomatoes are a classic Southern dish that makes for a deliciously crunchy and tangy treat. Coated in a flavorful cornmeal mixture and fried to perfection, they are a delightful appetizer or side dish that will have your taste buds singing with each satisfying bite. Enjoy these fried green tomatoes as a savory and irresistible snack that is sure to please your guests and family alike.
— Constant Cookbook
Ingredients
- 2½ cups all-purpose flour, divided
- 1½ cups cornmeal
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 1 egg
- 1 cup buttermilk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 medium green tomatoes (about 12 ounces each), cored and sliced ¼-inch thick (for a total of 12 to 14 slices)
- 1½ to 2 cups vegetable oil
Instructions
- Place 1 cup of the flour in a large shallow dish.
- Whisk together the remaining 1½ cups flour, the cornmeal, salt, black pepper and cayenne pepper in a second large shallow dish.
- In a medium bowl, whisk together the egg, buttermilk, baking powder and baking soda (the mixture may bubble and foam).
- Working with several slices at a time, coat the tomatoes in the flour and shake any excess flour from each piece. Using tongs, dip the tomatoes into the buttermilk mixture, turning to coat and allowing the excess to drip off. Coat the tomato slices with the seasoned flour-cornmeal mixture, shaking off any excess. Place the tomatoes on a wire rack set over a rimmed baking sheet. Repeat with remaining tomato slices.
- Pour enough oil into a 12-inch cast iron skillet to measure ⅓-inch in depth. Heat the oil over high heat until it reaches 350 degrees F, 3 to 4 minutes. Gently lay a single layer of tomato slices in the oil (be sure not to crowd the pan) and turn the heat down to medium. Fry until the tomatoes are a deep, golden brown on the first side, 2 to 2½ minutes, adjusting the heat as necessary to maintain the oil at a temperature of 350 degrees. Gently turn the tomato slices over with tongs and fry until the second side is a deep, golden brown, 2 to 2½ minutes longer. Transfer the fried tomatoes to a rimmed baking sheet lined with paper towels and cool for 1 to 2 minutes. Repeat with the remaining slices, adjusting the heat as necessary to maintain the oil at a temperature of 350 degrees. Serve immediately.
Cook Time
10M
Prep Time
PT15M
Yield
4 to 6 servings
Nutrition
- Calories: 630 kcal
- Carbohydrate Content: 110 g
- Protein Content: 18 g
- Fat Content: 12 g
- Saturated Fat Content: 6 g
- Cholesterol Content: 47 mg
- Sodium Content: 1972 mg
- Fiber Content: 8 g
- Sugar Content: 6 g
- Serving Size: 1 serving
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