A classic way to use green tomatoes: crisp and golden on the outside, tangy and tender in the middle.
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Ingredients
- 3–4 medium green tomatoes
- 1 teaspoon salt, plus more to taste
- ½ cup all-purpose flour
- 2 large eggs
- ½ cup buttermilk
- ¾ cup cornmeal
- ¾ cup breadcrumbs or panko
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- Vegetable or canola oil, for frying
Instructions
- Slice the tomatoes.
Cut the green tomatoes into slices about ¼- to ½-inch thick. Sprinkle lightly with salt and let them sit for about 10 minutes. Pat dry with a paper towel. - Set up your breading station.
Place the flour in one shallow bowl. In a second bowl, whisk together the eggs and buttermilk. In a third bowl, combine the cornmeal, breadcrumbs, garlic powder, paprika, black pepper, and a pinch of salt. - Bread the tomatoes.
Dip each tomato slice first into the flour, then the egg mixture, and finally into the cornmeal mixture. Press the coating gently onto the tomato so it sticks well. - Heat the oil.
Add about ¼ inch of oil to a large skillet and heat over medium to medium-high heat. The oil is ready when a small pinch of breading sizzles immediately when dropped in. - Fry until crispy.
Working in batches, fry the tomato slices for about 2–3 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan. - Drain and serve.
Transfer the fried tomatoes to a paper towel-lined plate or wire rack. Sprinkle with a little additional salt while they’re still hot.
Serving Ideas
Serve warm with ranch dressing, remoulade, spicy mayo, or a simple garlic aioli. They’re also great on burgers, sandwiches, or alongside eggs for breakfast.
Farm Kitchen Tip: Choose firm, completely green tomatoes. Tomatoes that have started turning red tend to soften more quickly while frying and won’t hold their shape quite as well.