HERE IS YOUR OUTPUT
Crispy Southern Fried Green Tomatoes
Golden-Crusted Fried Green Tomatoes with Buttermilk Batter
Ingredients:
4 medium green tomatoes, sliced 1/4 inch thick
1 cup all-purpose flour
1 cup cornmeal
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper (optional for heat)
1/2 cup buttermilk
1 egg
Vegetable oil for frying
Directions:
In a shallow bowl, combine the flour, salt, pepper, paprika, garlic powder, and cayenne pepper.
In another bowl, mix the buttermilk and egg until well combined.
In a third bowl, place the cornmeal.
Dredge each tomato slice in the flour mixture, then dip into the buttermilk mixture, and finally coat with cornmeal.
Heat vegetable oil in a large skillet over medium heat.
Fry the tomatoes in batches until golden brown, about 2-3 minutes per side.
Remove the fried tomatoes from the skillet and place them on a plate lined with paper towels to drain excess oil.
Serve hot with your favorite dipping sauce.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 220 kcal | Servings: 4 servings
DISH PRESENTATION PARAGRAPHS
Fried green tomatoes are a classic Southern dish that brings together the perfect combination of tangy, unripe tomatoes and a crispy golden crust. The contrast between the tender inside and crunchy exterior makes these a must-try treat for anyone who loves comfort food with a twist. The addition of buttermilk in the batter adds a subtle richness, while the blend of spices delivers a gentle kick that elevates the flavor without overpowering the tomatoes’ natural taste.
This recipe is great for family gatherings, summer cookouts, or even as an appetizer at a casual dinner party. Whether served with a zesty dipping sauce or enjoyed on their own, these crispy fried green tomatoes are sure to become a favorite. Pair them with other Southern staples like collard greens or cornbread for an authentic taste of the South. They’re easy to prepare and even easier to enjoy—perfect for both new cooks and seasoned chefs alike.