Fried Green Tomatoes

Here’s a classic Southern-style Fried Green Tomatoes recipe—crispy on the outside, tangy and tender on the inside.

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Ingredients (serves 4)

• 3–4 medium green tomatoes

• 1 cup all-purpose flour

• 1 cup cornmeal (or ½ cup cornmeal + ½ cup breadcrumbs for extra crunch)

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika or cayenne pepper (optional, for a little heat)

• 2 eggs

• ½ cup buttermilk (or regular milk)

• Vegetable oil for frying (about ½ inch deep in skillet)

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Instructions

1. Slice the tomatoes:

   • Cut tomatoes into ½-inch thick slices. Pat dry with paper towels to remove excess moisture.

2. Prepare the dredging station:

   • Bowl 1: Flour mixed with a pinch of salt and pepper.

   • Bowl 2: Beaten eggs mixed with buttermilk.

   • Bowl 3: Cornmeal (or cornmeal + breadcrumbs) seasoned with salt, pepper, and optional paprika.

3. Dredge the tomatoes:

   • Coat each slice in flour, then dip in egg mixture, and finally coat with cornmeal mixture. Press gently to adhere.

4. Heat the oil:

   • In a large skillet, heat oil over medium heat until shimmering.

5. Fry the tomatoes:

   • Fry tomatoes in batches for 2–3 minutes per side, or until golden brown and crispy.

   • Remove and drain on paper towels.

6. Serve:

   • Serve warm as a side dish, appetizer, or sandwich topping.

   • Optional: drizzle with hot sauce or serve with ranch or remoulade sauce.

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Tips for Perfect Fried Green Tomatoes

• Don’t overcrowd the pan: Fry in batches to maintain crispiness.

• Pat dry: Removing moisture prevents soggy coating.

• Cornmeal mix: Mixing cornmeal with a little flour or breadcrumbs gives extra crunch.

• Keep warm: Place fried tomatoes on a wire rack in a low oven (200°F / 95°C) while frying remaining batches.

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I can also give a baked version that’s lighter but still crispy if you want a healthier alternative.

Do you want that version?