Get ready to experience a mouthwatering Southern classic that's about to revolutionize your dinner table! These irresistibly crispy fried green tomatoes are not just a recipe—they're a culinary journey that transforms unripe tomatoes into a golden, crunchy delicacy that will have everyone begging for seconds. Whether you're a Southern food enthusiast or a curious foodie looking to expand your cooking repertoire, this Paula Deen-inspired dish promises to deliver a flavor explosion that's both nostalgic and utterly delicious.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 3 green tomatoes, sliced
- 1 cup cornmeal
- 1 cup buttermilk
- Salt and pepper to taste
- Oil for frying
Instructions
- Begin by gathering all your ingredients: 3 green tomatoes, 1 cup of cornmeal, 1 cup of buttermilk, salt, pepper, and oil for frying.
- Wash the green tomatoes thoroughly and slice them into approximately 1/4-inch thick slices. Set the sliced tomatoes aside.
- In a shallow dish, pour the buttermilk. In another shallow dish, combine the cornmeal with salt and pepper to taste. Mix well to ensure the seasoning is evenly distributed in the cornmeal.
- Heat about 1/2 inch of oil in a large skillet over medium heat. You can test if the oil is ready by dropping a small amount of cornmeal into the oil; if it sizzles, the oil is hot enough.
- While the oil is heating, dip each slice of green tomato into the buttermilk, allowing any excess to drip off.
- Next, dredge the buttermilk-coated tomato slices in the seasoned cornmeal, ensuring they are fully coated on both sides. Shake off any excess cornmeal.
- Carefully place the coated tomato slices into the hot oil, ensuring not to overcrowd the skillet. Fry in batches if necessary.
- Cook the tomato slices for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to flip them gently.
- Once cooked, remove the fried green tomatoes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Season the fried green tomatoes with additional salt and pepper to taste while they are still hot.
- Serve the fried green tomatoes warm as a delicious Southern appetizer or side dish. Enjoy!
Tips
- Choose firm, unripe green tomatoes for the best texture and structural integrity during frying.
- Make sure your oil is at the right temperature (around 350°F) to ensure crispy, not greasy tomatoes.
- Don't skip the buttermilk soak—it helps the cornmeal coating stick and adds a subtle tangy flavor.
- Use a cast-iron skillet if possible for more even heat distribution and better browning.
- Work in small batches to maintain oil temperature and prevent overcrowding.
- Let the tomatoes rest on a paper towel to absorb excess oil and keep the coating crisp.
- Serve immediately for the best taste and texture—these are best enjoyed hot and fresh!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 5g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 10mg
