Middle Georgia Fried Green Tomatoes
Crisp cornmeal-crusted slices of unripe tomatoes, a farm-kitchen way to use the last green tomatoes before frost.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Cast-iron skillet
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 14
- carbs
- 28
- protein
- 5
- calories
- 260
Instructions
- 1
Sprinkle salt on the tomato slices. Let them drain on paper towels for 10 minutes.
- 2
Pour the buttermilk into a shallow bowl.
- 3
In another bowl, mix the flour, cornmeal, black pepper, and cayenne.
- 4
Heat 1/2 inch of oil in a cast-iron skillet over medium-high heat.
- 5
Dip each tomato slice into the buttermilk. Coat it well in the cornmeal mixture.
- 6
Fry the slices in batches for 2–3 minutes per side until golden and crisp.
- 7
Drain the slices on paper towels. Season with additional salt.
- 8
Serve right away while hot.
Chef's tips
Salt the tomato slices and drain them on paper towels for 10 minutes to remove extra moisture. Fry in batches so the oil stays hot.
Storage
Best eaten fresh; leftovers keep 1 day refrigerated but lose crispness.
Reheating
Reheat in a hot oven or air fryer to restore crispness; avoid the microwave.
Common mistakes to avoid
- •Cutting the tomatoes too thin, which makes them fall apart.
- •Frying at too low a temperature, which makes them greasy.
Serving suggestions
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