No one does Fried Green Tomatoes like Southern Living. The cornmeal and flour crust is what sets this recipe apart from others. In only a matter of minutes, your tomatoes will be battered, fried and perfectly crispy. Not only can you enjoy these as a perfect summer appetizer paired with Buttermilk Herb Ranch Sauce, try sandwiching them with lettuce and bacon for an elevated BLT or scattering them in between fresh tomatoes and mozzarella for crunch and flavor in a caprese salad.
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Salt to taste
How to Make It
Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.