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Fried green tomatoes are a cherished dish in Southern cuisine, renowned for their unique flavor and delightful texture. This classic recipe showcases the tangy, slightly tart notes of unripe tomatoes, perfectly complemented by a crunchy, golden-brown coating. Whether served as an appetizer, a side dish, or a main course, fried green tomatoes offer a taste of Southern hospitality that is hard to resist.

Crispy Cornmeal Fried Green Tomatoes

Indulge in the Southern classic of crispy cornmeal fried green tomatoes, a dish beloved for its unique flavor and delightful crunch. This recipe focuses on the tangy taste of unripe tomatoes, perfectly coated for a golden-brown exterior. Discover the secrets to achieving an irresistible crispiness, from selecting the freshest tomatoes to mastering the frying technique. Ideal as an appetizer or side, these tomatoes are a delicious homage to Southern hospitality that will impress at any gathering.
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Ingredients
  

4 medium green tomatoes, sliced into 1/4-inch thick rounds

1 cup cornmeal

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper (optional for added heat)

1 cup buttermilk

Vegetable oil, for frying

Fresh parsley or basil, for garnish (optional)

Instructions
 

Prepare the Tomatoes: Begin by thoroughly washing the green tomatoes. Slice them into rounds approximately 1/4-inch thick. Arrange the slices in a single layer on a paper towel, sprinkling a small amount of salt over them. Allow the tomatoes to sit for about 10-15 minutes. This process helps draw out excess moisture, enhancing their crispiness when fried.

    Set Up the Breading Station: In a shallow bowl, combine the cornmeal, all-purpose flour, salt, black pepper, paprika, garlic powder, and cayenne pepper (if you wish to add a spicy kick). In a separate shallow bowl, pour in the buttermilk, ready for dipping.

      Coat the Tomatoes: Take each tomato slice and first immerse it in the buttermilk, ensuring it’s well coated while letting any excess liquid drip off. Next, dredge the buttermilk-coated slice in the cornmeal mixture, ensuring a thorough and even coating. Place the breaded slices on a wire rack or a plate to rest for a few minutes, allowing the coating to adhere better.

        Heat the Oil: In a large skillet, pour enough vegetable oil to create a 1/4-inch layer covering the bottom of the pan. Heat the oil over medium-high heat. To check if the oil is hot enough, drop a small pinch of the cornmeal mixture into the oil; it should sizzle immediately, indicating readiness for frying.

          Fry the Tomatoes: Gently add the breaded tomato slices to the hot oil, ensuring not to overcrowd the pan. Fry them for about 3-4 minutes on each side, or until they develop a beautiful golden brown hue and become crispy.

            Drain and Serve: Once they’re cooked, carefully transfer the fried tomatoes onto a plate lined with paper towels to absorb the excess oil. Serve these delightful treats warm, and sprinkle with fresh parsley or basil if desired for a pop of color and freshness.

              Enjoy: These crispy cornmeal fried green tomatoes are perfect as an appetizer or a savory side dish. Pair them with your favorite dipping sauce for an extra burst of flavor!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings