👩🍳 Instructions:
1. Prep the Tomatoes
Slice tomatoes and lay them on a paper towel. Sprinkle with salt and let sit for 10–15 minutes to draw out moisture. Pat dry.
2. Set Up Breading Stations
In one shallow bowl, add flour.
In a second bowl, pour in the buttermilk.
In a third, mix cornmeal, black pepper, garlic powder, and paprika.
3. Dredge and Coat
Dip each tomato slice in flour, then buttermilk, then coat well in the cornmeal mixture. Press gently so it sticks.
4. Heat the Oil
In a cast iron skillet or heavy pan, heat about ½ inch of vegetable oil over medium-high heat until shimmering (about 350°F/175°C).
5. Fry to Golden Perfection
Fry tomatoes in batches for 2–3 minutes per side until golden and crispy. Drain on paper towels.
🍴 Serve With:
- A drizzle of hot honey or spicy aioli
- Buttermilk ranch or remoulade sauce
- Tucked into a BLT or on their own as a side dish
⏱ Time & Servings:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
❤️ Why You’ll Love Them:
Crispy on the outside, tender and tangy on the inside—these fried green tomatoes bring Southern comfort to your table with just a handful of simple ingredients.
