Fried green tomatoes are a tasty snack or side dish that’s crispy on the outside and tangy inside. Slices of unripe green tomatoes are breaded and fried to golden perfection!
They’re like little bites of happiness! I love serving them with a dip or just by themselves. Trust me, once you make these, they’ll be gone before you know it!
Key Ingredients & Substitutions
Green Tomatoes: The star of this dish! They should be firm and unripe for that tangy flavor. If you can’t find green tomatoes, you can use firm zucchini or eggplant for a different twist.
Cornmeal: It’s essential for that perfect crunch! You can substitute it with breadcrumbs or panko if you’re looking for different textures. I find panko gives an extra crispiness!
Parmesan Cheese: This adds a nice flavor to the coating! If you’re dairy-free, nutritional yeast works well or you can simply omit it.
Buttermilk: You can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice for a similar tang. Alternatively, use unsweetened non-dairy milk for a vegan option.
How Do You Fry Tomatoes Without Making a Mess?
Frying can get a bit messy, but with some care, you can keep it under control. Here are my tips:
- Use a deep skillet with high sides to contain splatter.
- Make sure the oil is hot enough before adding tomatoes, this prevents them from getting soggy.
- Don’t overcrowd the pan; fry in batches if necessary to keep the temperature stable.
- Use a spider strainer or slotted spoon to lift them out, allowing oil to drip off before placing on paper towels.
With these handy tips, you’ll have crispy fried green tomatoes without the mess! Enjoy!
Fried Green Tomatoes
Ingredients You’ll Need:
For the Tomatoes:
- 4 medium green tomatoes
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup finely grated Parmesan cheese (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 2 large eggs
- 1/2 cup buttermilk (or regular milk)
- Vegetable oil, for frying (about 1 inch deep, e.g., canola or peanut oil)
- Fresh parsley or chives for garnish (optional)
For the Dipping Sauce (optional):
- 1/2 cup mayonnaise
- 2 tablespoons ketchup or chili sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce (optional)
- Salt and pepper, to taste
Time Needed:
This recipe takes about 20-25 minutes to prepare and cook. You’ll spend a little time slicing the tomatoes and setting up your breading stations, and then just a few minutes frying them until crispy. If you make the dipping sauce, add an extra 5 minutes to whip it up!
Step-by-Step Instructions:
1. Prepare the Tomatoes:
Start by washing and drying your green tomatoes. Slice them into rounds about 1/4 to 1/3 inch thick. If you prefer, you can remove the seeds for a less watery texture.
2. Set Up Dredging Stations:
You’ll need three shallow bowls. In the first bowl, place the all-purpose flour. In the second, whisk together the eggs and buttermilk until smooth. In the third bowl, mix the cornmeal, Parmesan cheese (if using), salt, pepper, and paprika.
3. Bread the Tomato Slices:
Take a tomato slice and dip it into the flour, making sure to coat both sides. Shake off any excess flour before dipping it into the egg mixture. Finally, dredge it in the cornmeal mixture, pressing lightly to make sure the coating sticks. Repeat this with all slices.
4. Heat the Oil:
In a large skillet, pour enough vegetable oil to cover about 1 inch deep. Heat the oil over medium heat. You’ll know it’s ready when a small amount of cornmeal sizzles when you sprinkle it in—this means it’s approximately 350°F.
5. Fry the Tomatoes:
Carefully add the breaded tomato slices to the hot oil in a single layer. Fry them for about 3-4 minutes on each side, or until they turn golden brown and crispy. Once done, transfer the slices to a paper towel-lined plate to absorb any excess oil.
6. Make the Dipping Sauce (Optional):
If you’d like a dipping sauce, mix together mayonnaise, ketchup or chili sauce, Worcestershire sauce, hot sauce (if using), salt, and pepper in a small bowl until smooth. Taste it and adjust the seasoning as needed!
7. Serve:
Stack your beautiful fried green tomatoes on a serving platter. If you like, sprinkle some chopped parsley or chives on top for garnish. Serve warm with the dipping sauce on the side.
Enjoy your crispy, tangy fried green tomatoes!
Can I Use Ripe Tomatoes Instead of Green Tomatoes?
It’s best to stick with green tomatoes for this recipe, as they have a firmer texture and tangy flavor that works perfectly when fried. Ripe tomatoes might be too soft and can become mushy during the cooking process.
How Do I Store Leftover Fried Green Tomatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a hot oven at 350°F for about 10-15 minutes to crisp them back up, instead of microwaving to avoid sogginess.
Can I Make This Recipe Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and ensure your cornmeal is gluten-free as well. This will keep the breading crispy and delicious!
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, mix 1/2 cup of regular milk with 1/2 tablespoon of vinegar or lemon juice and let it sit for about 5-10 minutes to curdle. Alternatively, you can use any plant-based milk for a dairy-free option!
