How To Make Fried Green Tomatoes - Crispy, Tangy, and Perfect

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess while reducing calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

cornmeal

🥗Healthier: ground oats

💰Cheaper: polenta

Ground oats provide a similar texture with added health benefits.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but more expensive.

Wash and dry the green tomatoes, leaving the peel on.

Prepare three bowls for dipping: one with 1/3 cup all-purpose flour and 1/2 teaspoon salt, mixed well.

In the second bowl, combine 1/4 cup buttermilk and 1 egg, and beat together with a fork.

In the third bowl, mix 1/4 cup cornmeal and 1/4 cup panko breadcrumbs with a little salt and pepper.

Heat 1 cup of vegetable oil in a large skillet until it starts to steam, testing with a bit of cornmeal to check if it's hot enough.

Slice the green tomatoes into 1/4 to 1/2 inch thick rounds, discarding the ends.

Dredge each tomato slice in the flour mixture, then dip in the buttermilk and egg mixture, and finally coat in the cornmeal and breadcrumb mixture.

Carefully place the breaded tomato slices in the hot oil, cooking for about 2-3 minutes on each side until golden brown.

Remove the fried tomatoes and place them on a plate lined with paper towels to drain excess oil.

Taste test the fried green tomatoes to ensure they are firm and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens