Fried Green Tomatoes Recipe

Fried Green Tomatoes Recipe

Fried green tomatoes are a Southern classic that will make you feel as though you're enjoying a sweet tea while swinging on the porch. They're golden, crispy, and tangy. After giving unripe tomatoes a coating of crunchy cornmeal and frying them quickly, you have an appetizer or side dish that goes by faster than you can say "y'all." Eat them right off the plate or serve them hot with comeback sauce. This is not a place for judgment!

Ingredients

• 4 medium green tomatoes (sliced ¼" thick)
• 1 cup all-purpose flour
• 1 cup cornmeal (for that iconic crunch)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika (for a smoky kick)
• 1 cup buttermilk (or sub milk + 1 tbsp vinegar)
• Vegetable oil (for frying—about ½" deep)

Directions

1. Set aside the green tomatoes after slicing them into 1/4-inch thick pieces.
2. Put the flour, paprika, salt, and black pepper in a shallow dish.
3. Pour the buttermilk into another shallow dish.
4. Put the cornmeal in a third shallow dish.
5. Make sure to thoroughly coat each tomato slice by dipping it first in the flour mixture, then in the buttermilk, and finally in the cornmeal.
6. In a large skillet over medium heat, heat about 1/2 inch of vegetable oil.
7. When the oil is hot, carefully add the coated tomato slices in batches. Fry for 3–4 minutes on each side, or until golden brown on both sides.
8. To drain extra oil, take out the fried tomatoes and put them on a plate covered with paper towels.
9. Warm up and serve as an appetizer or side dish.