Ingredients
Units
Scale
- 4 medium green tomatoes, sliced 1/4 to 1/2 inch thick
- 1 tsp salt (for sweating tomatoes)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten (or 1 cup buttermilk)
- 3/4 cup cornmeal
- 1/4 cup all-purpose flour (for dredging mix)
- 1/2 tsp black pepper
- 1/4 tsp paprika (optional)
- Vegetable oil for frying (about 1 cup)
Instructions
- Slice tomatoes into 1/4–1/2 inch rounds. Sprinkle both sides with salt and let sit for 10–15 minutes to draw out moisture. Pat dry with paper towels.
- Set up a dredging station: place flour on one plate, beaten eggs or buttermilk in a shallow bowl, and a mix of cornmeal, remaining flour, pepper, and paprika on another plate.
- Dip each tomato slice first into the flour, then into the egg or buttermilk, and finally coat with the cornmeal mixture. Ensure each slice is well-coated.
- Heat about 1/4 to 1/2 inch of vegetable oil in a cast iron skillet over medium-high heat until it reaches 350–375°F (175–190°C).
- Fry tomato slices in batches, 2–3 minutes per side, or until golden and crispy. Do not overcrowd the pan.
- Transfer to a wire rack or paper towel-lined plate to drain. Serve warm with your favorite dipping sauce.
Notes
- Use firm, unripe red tomatoes—not heirloom green-ripe varieties.
- Double dipping in flour before the final coating adds extra crunch.
- For gluten-free: use GF flour and cornmeal.
- For vegan: use plant-based milk or egg substitute instead of eggs.
- To reheat, use an oven or air fryer to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe (about 2–3 slices)
- Calories: 220
- Sugar: 3g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
