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Fried Green Tomatoes are more than just a dish; they are a beloved Southern classic that embodies the spirit of Southern cooking. Originating from the heart of the South, this delectable recipe showcases the unique flavor and texture of green tomatoes, which are unripe varieties that have yet to turn red. Their firm texture and slightly tart flavor make them the perfect candidate for frying, resulting in a crispy exterior and a tender inside that is simply irresistible.

Crispy Cornmeal Fried Green Tomatoes

Discover the irresistible charm of Crispy Cornmeal Fried Green Tomatoes, a beloved Southern classic that brings a unique twist to your table. Learn about the rich history and cultural significance behind this dish, and explore its nutritional perks. With a crispy cornmeal coating and tender interior, these fried green tomatoes make a perfect appetizer or side dish. Get tips on selecting fresh tomatoes, mastering the breading technique, and frying to perfection. Enjoy this delightful Southern delicacy today!
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Ingredients
  

4 medium green tomatoes, sliced into 1/4-inch thick rounds

1 cup cornmeal

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper (optional for heat)

1 cup buttermilk

Vegetable oil, for frying

Fresh parsley or basil, for garnish (optional)

Instructions
 

Prepare the Tomatoes: Start by washing the green tomatoes and slicing them into roughly 1/4-inch thick rounds. Lay the slices on a paper towel. Sprinkle a little salt over them and let them sit for about 10-15 minutes to draw out excess moisture.

    Set Up Breading Station: In a shallow bowl, mix together the cornmeal, flour, salt, pepper, paprika, garlic powder, and cayenne pepper (if using). In another shallow bowl, pour the buttermilk.

      Coat the Tomatoes: Dip each tomato slice first into the buttermilk, allowing any excess to drip off. Then, dredge it in the cornmeal mixture, ensuring an even coating. Place the breaded tomatoes on a wire rack or plate to rest for a few minutes.

        Heat the Oil: In a large skillet, pour enough vegetable oil to cover the bottom of the pan by about 1/4-inch. Heat the oil over medium-high heat. To test if it's ready, drop a small pinch of the cornmeal mixture into the oil; it should sizzle immediately.

          Fry the Tomatoes: Carefully add the breaded tomato slices to the hot oil, working in batches if necessary to avoid overcrowding. Fry for about 3-4 minutes on each side or until golden brown and crispy.

            Drain and Serve: Once fried, transfer the tomatoes to a plate lined with paper towels to drain excess oil. Serve warm, garnished with fresh parsley or basil if desired.

              Enjoy: These crispy cornmeal fried green tomatoes make for an excellent appetizer or side dish, and can also be paired with your favorite dipping sauce!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings