Sides
Cornmeal-Crusted Fried Green Tomatoes
Firm green tomato slices get a crunchy cornmeal crust and a quick fry, turning out golden, tangy, and perfect with a peppery dipping sauce.
Green tomatoes have a bright, almost citrusy tartness that makes them ideal for frying, holding their shape beautifully under a crisp crust. This is the porch-sitting snack that disappears the moment it hits the table.
Ingredients
- 4 large firm green tomatoes, sliced 1/3-inch thick
- 1 cup buttermilk
- 3/4 cup fine cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper
- 1 large egg
- Vegetable oil, for frying
Instructions
-
1
Season the tomatoesLay the tomato slices on a tray, sprinkle both sides lightly with 1/2 teaspoon of the salt, and let sit for 10 minutes to draw out excess moisture.
-
2
Prepare the dredging stationsWhisk the egg into the buttermilk in one bowl, and in another bowl combine the cornmeal, flour, garlic powder, cayenne, remaining salt, and black pepper.
-
3
Heat the oilPour about 1/2 inch of oil into a large skillet and heat over medium-high heat until shimmering, around 350°F.
-
4
Dredge each slicePat the tomato slices dry, dip each one in the buttermilk mixture, then coat thoroughly in the cornmeal mixture, pressing gently to adhere.
-
5
Fry until goldenFry the tomato slices in batches for 2 to 3 minutes per side until deep golden brown and crisp, adjusting heat as needed to prevent burning.
-
6
Drain and serveTransfer to a wire rack over paper towels, sprinkle with a touch more salt, and serve immediately while hot and crunchy.
Okra & Oak Tip
Choose tomatoes that are firm and completely green with no blush of pink, since ripening tomatoes will turn mushy when fried.
Storage
These are best enjoyed fresh; leftovers can be re-crisped in a 400°F oven for about 8 minutes but will never be quite as crisp as freshly fried.
Frequently Asked Questions
Yes, arrange the coated slices on a wire rack over a baking sheet, spray lightly with oil, and bake at 425°F for about 20 minutes, flipping halfway.
A quick remoulade or spicy mayo made with hot sauce and a squeeze of lemon pairs perfectly with the tangy tomatoes.
Nutrition
Per serving. Values are estimates.
230
Calories
6g
Protein
27g
Carbs
11g
Fat
