Ingredients
Scale
- 4 medium green tomatoes
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika (optional for extra flavor)
- 1/2 cup buttermilk (or regular milk)
- 1 cup cornmeal or breadcrumbs
- 1/2 cup vegetable oil (for frying)
Instructions
- Start by washing and drying the green tomatoes. Slice them into 1/4-inch thick rounds. This thickness ensures they cook evenly and stay crispy. Set them aside on a plate.
- In a shallow bowl, mix the flour, salt, black pepper, and paprika. In another bowl, pour the buttermilk. In a third bowl, add the cornmeal or breadcrumbs. This three-step coating ensures the perfect crispy texture for your quick fried green tomatoes.
- Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking (around 350°F). Test it by dropping a small piece of breadcrumb—if it sizzles, it’s ready. This step is crucial for achieving crispy fried green tomatoes.
- Dip each tomato slice first in the flour mixture, then in the buttermilk, and finally in the cornmeal. Carefully place them in the hot oil. Fry for 2-3 minutes per side until golden brown. Remove and drain on paper towels to remove excess oil.
Notes
- Use firm green tomatoes for the best texture.
- Don’t overcrowd the skillet—fry in batches if needed.
- Keep fried tomatoes warm in a 200°F oven while finishing the batch.
- For a gluten-free version, substitute flour and cornmeal with gluten-free alternatives.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: Southern, American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (about 3 slices)
- Calories: 180 Kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg