Detailed Directions and Instructions
Prepare the Green Tomatoes
Slice the green tomatoes into 1/4-inch thick slices. Remove any excess moisture by patting them dry with paper towels.
Set Up the Breading Station
In one shallow bowl, place flour. In a second shallow bowl, whisk together eggs and buttermilk. In a third shallow bowl, mix cornmeal, salt, and pepper together.
Coat the Tomato Slices
Dredge each slice of tomato in flour, ensuring it’s fully coated. Shake off any excess flour, then dip the tomato slice in the egg and buttermilk mixture. Finally, coat it in the cornmeal mixture, pressing gently to adhere.
Heat the Oil
In a large skillet, heat a generous amount of oil over medium heat. It’s ready when a pinch of cornmeal sizzles upon contact.
Fry the Green Tomatoes
Carefully place the coated tomato slices into the hot oil. Fry them for about 3-4 minutes on each side, or until golden brown. Work in batches if necessary to avoid overcrowding the skillet.
Drain and Serve
Remove the fried green tomatoes from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately while hot.
Notes
Choosing Tomatoes
Select firm, unripe green tomatoes for better texture and flavor.
Oil Temperature
Maintain the oil’s temperature to ensure even frying. If the oil is too hot, the outside may burn before the inside cooks.
Serving Suggestions
Fried green tomatoes can be served with various dipping sauces or as a side dish to your main course.
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for a few days but are best enjoyed fresh. Reheat in an oven to preserve crispiness.
