Absolutely! Here’s a classic Southern-style Fried Green Tomatoes recipe — crispy, golden, and perfectly tangy. They’re great as a side dish, appetizer, or sandwich filling.
🍅 Fried Green Tomatoes
🕒 Total Time: ~30 minutes
🍽️ Serves: 4
📝 Ingredients:
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4 medium green tomatoes (firm and unripe)
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Salt, for seasoning
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1/2 cup all-purpose flour
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2 large eggs
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1/2 cup buttermilk (or regular milk with 1 tsp vinegar or lemon juice)
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1/2 cup cornmeal
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1/2 cup breadcrumbs (or panko for extra crunch)
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1/2 tsp paprika
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1/2 tsp garlic powder
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1/4 tsp cayenne pepper (optional for a kick)
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Freshly ground black pepper, to taste
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Oil for frying (vegetable, peanut, or canola)
🔪 Instructions:
1. Slice & Salt Tomatoes:
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Slice tomatoes into 1/4- to 1/2-inch thick rounds.
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Lay on paper towels and sprinkle lightly with salt.
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Let sit for 10–15 minutes to draw out moisture. Pat dry.
2. Set Up Dredging Station:
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Bowl 1: Flour seasoned with a little salt and pepper.
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Bowl 2: Whisk eggs and buttermilk together.
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Bowl 3: Mix cornmeal, breadcrumbs, paprika, garlic powder, cayenne, and more salt/pepper.
3. Dredge the Slices:
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Coat tomato slices in flour → dip in egg mixture → press into cornmeal/breadcrumb coating.
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Set aside on a plate while you heat oil.
4. Fry:
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Heat 1/4 to 1/2 inch of oil in a heavy skillet (cast iron is great) over medium-high heat.
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When hot (350°F or test with a small crumb — it should sizzle), carefully add tomato slices in batches.
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Fry 2–3 minutes per side until golden brown.
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Transfer to paper towels to drain. Sprinkle lightly with salt while hot.
🥣 Serve With:
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Comeback sauce (mayo + ketchup + hot sauce + garlic powder)
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Ranch dressing
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Remoulade or aioli
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As a base for fried green tomato BLTs or Southern-style stacked salads
✅ Tips:
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Use firm, unripe green tomatoes (not tomatillos).
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Don’t overcrowd the pan — work in batches for even frying.
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You can keep fried tomatoes warm in a 200°F (95°C) oven if making a large batch.