Ingredients
- 4 firm green tomatoes, sliced into 1/4-inch rounds
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 2 eggs
- 1/4 cup buttermilk
- Salt and black pepper to taste
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon cayenne pepper or paprika (optional)
- Vegetable or canola oil (for frying)
Instructions
- Lightly salt tomato slices and let them rest on paper towels for 5–10 minutes to draw out moisture.
- Prepare three bowls: one with flour (seasoned with salt, pepper, and optional spices), one with beaten eggs and buttermilk, and one with cornmeal.
- Dredge each tomato slice in flour, then dip in the egg mixture, and coat with cornmeal. Press lightly to adhere.
- Heat about 1/2 inch of oil in a skillet over medium-high heat until hot (a crumb should sizzle when dropped in).
- Fry tomatoes in batches, 2–3 minutes per side, until golden and crisp. Transfer to a paper towel-lined plate to drain.
- Serve hot with dipping sauce like ranch, remoulade, or garlic aioli.
Notes
- Combine cornmeal with panko for extra crunch.
- Season with Cajun spice or smoked paprika for added flavor.
- Use rice flour and gluten-free cornmeal for a gluten-free version.
- Can be baked or air-fried for a lighter alternative.
- Best enjoyed fresh; reheat in oven or air fryer for crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 3g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
