Ingredients:
- 3 to 4 medium green tomatoes, firm and unripe
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup buttermilk (or milk)
- 1/2 cup cornmeal
- 1/2 cup breadcrumbs (optional, for extra crunch)
- 1/2 tsp paprika (optional, for added flavor)
- Vegetable oil for frying (canola, peanut, or sunflower)
Instructions: Prep Tomatoes:
Slice tomatoes into 1/4-inch thick rounds. Sprinkle both sides lightly with salt and let sit for 10 minutes to draw out excess moisture. Pat dry with paper towels. Set Up Dredging Station: Bowl 1: Flour, with a pinch of salt and pepper.
Bowl 2: Eggs whisked with buttermilk. Bowl 3: Cornmeal, breadcrumbs, and optional paprika for added crunch and flavor.
- Coat the Tomatoes:
Dredge each tomato slice first in flour, then dip into the egg mixture, and finally coat with the cornmeal/breadcrumb mixture. Press lightly to help coating stick. - Fry:
Heat about 1/2 inch of oil in a heavy skillet over medium heat (about 350°F or 175°C). Fry tomato slices in batches for 2–3 minutes per side until golden brown. - Drain and Serve:
Remove with tongs and place on paper towel-lined plate to drain excess oil. Serve hot with ranch, remoulade, or your favorite dipping sauce.
Tips for Best Results: Use firm, unripe green tomatoes—soft or yellowing ones don’t fry as well. Don’t overcrowd the pan to keep the oil temperature steady. For a gluten-free version, use gluten-free flour and cornmeal only.
