Fried Green Tomatoes

Kimberly Killebrew

Perfectly crispy fried green tomatoes you can enjoy with your favorite dipping sauces!

5 from 16 votes

Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer, Main Course, Side Dish

Cuisine American, Southern

Servings

Calories 189 kcal

4 large green/unripe tomatoes , ends removed and sliced into 1/4 to 1/3 inch thick rounds
1 cup all-purpose flour
2 teaspoons kosher or sea salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
1/2 cup buttermilk (can substitute milk if necessary)
1 large egg
dash of hot sauce , if desired
1/2 cup fine white cornmeal
1/2 cup panko breadcrumbs
oil for frying (I use and recommend avocado oil for health reasons but you can also use canola or vegetable oil)

Add the oil to a large skillet to a depth of about 1/2 inch and heat over medium-high to 375 degrees F (190 degrees C).
While the oil is heating, set up the coating station by putting out three shallow bowls. In the first bowl, stir together the flour, garlic powder, onion powder, salt, and pepper. In the second bowl whisk together the buttermilk and egg. In the third bowl combine the bread crumbs and cornmeal.
To coat the sliced tomatoes, dredge each slice all over in the flour mixture (shake off any excess flour), then dip it in the buttermilk/egg mixture (letting the excess drip off), and then evenly coat it in the cornmeal mixture. Place the breaded slices in a single layer on a baking rack.
Use an instant read thermometer to confirm the oil is at 375 degrees F. Fry the tomatoes in batches leaving ample space between them to ensure they do not touch. Fry until crisp and golden brown on one side, 3-5 minutes, then flip and fry on other side. Transfer the fried tomatoes to a plate or rack lined with paper towels to drain while you fry the remaining tomato slices. Add more oil as needed, bringing the oil back up to temp.
Serves 4 as a main dish or 6 as a side dish.

Keyword Fried Green Tomatoes

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