🔪 Step-by-Step Instructions
Step 1: Prepare the Tomatoes
Slice the green tomatoes into ½-inch thick rounds. Lay them in a single layer on a wire rack set over a baking sheet or on paper towels. Sprinkle both sides generously with the 1 teaspoon of salt and let them sit for 10-15 minutes.
💡 Pro-Tip: This crucial step draws out excess moisture, which is the enemy of a crispy crust. After resting, thoroughly pat each slice dry with a fresh paper towel.
Step 2: Set Up Your Dredging Station
Create an assembly line with three shallow bowls:
Bowl 1: All-purpose flour.
Bowl 2: Buttermilk and egg, whisked together until smooth.
Bowl 3: Cornmeal, black pepper, and paprika, stirred to combine.
Step 3: Bread the Tomatoes
Working one slice at a time:
Coat the tomato in flour, shaking off any excess.
Dip it into the buttermilk-egg mixture, allowing the excess to drip off.
Press it firmly into the seasoned cornmeal, ensuring an even, complete coating.
💡 Pro-Tip: Use one hand for the dry ingredients and the other for the wet to avoid clumpy fingers.
Step 4: Fry to Golden Perfection
In a large, heavy-bottomed skillet (cast iron is ideal), heat about ½ inch of vegetable oil over medium heat to 350°F-375°F. To test, a sprinkle of cornmeal should sizzle immediately.
Carefully place the breaded tomatoes in the hot oil in a single layer, without crowding the pan. Fry in batches.
Fry for 2-3 minutes per side, until the coating is deep golden brown and crispy.
Use tongs to transfer the fried tomatoes to a wire rack set over a paper towel-lined plate. 💡 Pro-Tip: A wire rack keeps them crispy on all sides, preventing a soggy bottom.
Step 5: Serve Immediately
Serve the fried green tomatoes warm with your chosen dipping sauce. They are at their absolute best straight from the pan, offering that irresistible contrast of a crunchy, seasoned crust and a warm, tangy interior.
Enjoy this taste of Southern hospitality!
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