Crispy Fried Green Tomatoes (Print Version)

# Ingredients:

→ Coating Ingredients

01 - 1/2 teaspoon black pepper

02 - 1 teaspoon salt, plus a bit extra for sprinkling later

03 - 1/2 cup yellow cornmeal

04 - 1/2 cup all-purpose flour, divided

05 - 1/2 cup buttermilk

06 - 1 large egg, beaten lightly

→ Main Ingredients

07 - Vegetable oil for frying

08 - 3 medium green tomatoes, sliced into rounds about 1/3-inch thick

# Instructions:

01 - Grab a shallow bowl and beat the egg and buttermilk together until smooth. In another dish, combine cornmeal, 1/4 cup flour, salt, and pepper. Once mixed well, leave both aside for now.

02 - Start by covering tomato slices with the leftover plain flour (1/4 cup). Dip them into your egg and buttermilk mix, letting the extra drip off. Then coat them thoroughly in the seasoned cornmeal blend, ensuring every slice is evenly covered.

03 - Heat vegetable oil in your large cast-iron skillet until it’s about 375°F, with the oil depth between 1/4 and 1/2 inch. Without overcrowding, fry a few slices at a time for around 2 minutes on each side until beautifully golden. Move them to paper towels or a rack to drain excess oil. While still warm, add an extra sprinkle of salt on top for extra flavor.

# Notes:

01 - This dish, a Southern favorite, turns firm, green tomatoes into crunchy, golden bites of joy. The cornmeal crust delivers that signature crispiness people can’t resist.

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