Fried Green Tomatoes with Cucumber
Ingredients:
- 4 medium green tomatoes, sliced ½ inch thick
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup buttermilk
- 2 large eggs
- 1 cup cornmeal
- ½ cup breadcrumbs
- ½ teaspoon paprika (optional)
- Vegetable oil, for frying
Instructions:
- Prepare the tomatoes:
Arrange the tomato slices on a surface lined with paper towels. Sprinkle them with salt and let them rest for about 10 minutes to draw out excess moisture.
Pat them dry gently before coating. - Set up the coating station:
- Bowl 1: Combine the flour, black pepper, and paprika.
- Bowl 2: Whisk together the buttermilk and eggs until smooth.
- Bowl 3: Mix the cornmeal and breadcrumbs.
- Coat the tomato slices:
Dredge each tomato slice first in the flour mixture, then dip it into the buttermilk-egg mixture, and finally press it into the cornmeal mixture until fully coated.
Gently press each slice so the coating sticks well - Fry to golden perfection:
Heat about ½ inch of oil in a large skillet over medium heat. When the oil is hot and shimmering, fry the tomatoes in batches for 2–3 minutes per side, until golden brown and crisp. - Drain and season:
Transfer the fried tomatoes to a paper towel-lined plate to absorb excess oil. Sprinkle lightly with salt while still hot. - Serve and enjoy:
Serve warm with your favorite dipping sauce — creamy ranch, spicy remoulade, or classic comeback sauce.
Crispy on the outside and tender inside, these Fried Green Tomatoes are a true Southern favorite — tangy, golden, and irresistibly delicious as an appetizer, a side dish, or even stacked high on a sandwich.
