Buttermilk Fried Green Tomatoes with a Crispy Cornmeal Crust Recipe
Buttermilk Fried Green Tomatoes feature tart, firm green tomatoes dipped in a buttermilk and egg wash then coated with a crispy cornmeal, panko, and flour crust seasoned with salt, pepper, garlic, and onion powder. Fried in a cast iron skillet with butter and vegetable oil, these crispy slices offer a delicious Southern classic appetizer or side dish with a golden crunchy exterior and tender tomato interior.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 19 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Ingredients
Tomatoes and Marinade
- 2-3 medium-sized green tomatoes
- 1 egg, lightly beaten
- ½ cup buttermilk
Dry Coating Mix
- ½ cup all-purpose flour
- ¼ cup cornmeal
- ¼ cup panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For Frying
- ⅔ cup vegetable oil
- ⅓ cup butter
Instructions
- Prepare the Tomatoes: Slice the green tomatoes into ⅓-inch thick slices. Arrange the slices in a colander, sprinkle evenly with salt, and let them sit for 5 minutes to draw out excess moisture. Rinse the salt off gently and pat each slice dry with paper towels to ensure crispiness later.
- Make the Buttermilk Bath: In a bowl, whisk together the lightly beaten egg and buttermilk until smooth. Set this mixture aside for dipping the tomato slices.
- Combine Dry Ingredients: In a flat dish or pie plate, mix the flour, cornmeal, panko breadcrumbs, salt, pepper, garlic powder, and onion powder thoroughly to create the seasoned coating.
- Dredge the Tomatoes: Dip each tomato slice first into the egg and buttermilk mixture, ensuring it’s fully coated, then transfer it into the dry coating mix. Press gently to adhere the crust evenly. Place the coated slices on a wire rack to rest before frying.
- Heat the Skillet and Fry: Heat the vegetable oil and butter in a cast iron skillet over medium-high heat until the temperature reaches about 375°F (190°C). Carefully add 3-4 tomato slices to the skillet without overcrowding. Fry for 1-2 minutes on one side until golden brown, then flip only once using a spatula and cook for another 1-2 minutes on the other side. Remove fried tomatoes to a wire rack and immediately sprinkle with additional salt. Repeat in batches until all slices are fried.
- Serve: Let the fried green tomatoes cool slightly on the wire rack before serving so the crust sets and stays crispy. Enjoy them as a savory appetizer or side dish.
Notes
- Patting the tomatoes dry after salting is essential for a crispy crust.
- Using a cast iron skillet helps maintain steady heat for even frying.
- Do not overcrowd the pan to avoid steaming and soggy crusts.
- Flip the tomatoes only once to preserve their crispy coating.
- Serve immediately or keep warm in a low oven for a short time before serving.
