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Southern Fried Green Tomatoes – Crispy Cornmeal Crust (Skillet or Air Fryer)
Southern Fried Green Tomatoes (Grandma’s Way)
Ingredients
- 4 firm green tomatoes, sliced 1/2″ thick
- 1 tsp kosher salt, 1/2 tsp black pepper
- 1 cup buttermilk + 1 large egg
- 1 cup fine cornmeal + 1/2 cup flour
- 1 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp cayenne (optional)
- Oil for shallow frying
- Dipping sauce (optional): 1/2 cup mayo, 2 Tbsp buttermilk, 1 tsp hot sauce, 1 tsp lemon juice, pinch garlic powder
Directions
- Season tomato slices with half the salt/pepper; pat dry after 5 minutes.
- Whisk buttermilk and egg in a shallow bowl.
- Combine cornmeal, flour, remaining salt/pepper, garlic powder, paprika, and cayenne.
- Dip tomatoes in buttermilk, then press into cornmeal mixture; let rest 5 minutes.
- Fry in 350°F/175°C oil, 2–3 minutes per side until golden and crisp. Drain and salt lightly.
- Serve immediately with the dipping sauce.
Air Fryer & Oven Methods
- Air Fryer: Mist both sides with oil. Cook at 400°F (200°C) for 7–9 minutes, flip halfway; cook to golden.
- Oven: Place on a wire rack set over a sheet pan, mist with oil, bake at 425°F (220°C) 15–18 minutes, flipping once.
Tips & Variations
- Use firm, unripe green tomatoes—they hold shape and fry crisp.
- For extra crunch, replace half the flour with panko.
- Love heat? Add more cayenne or a pinch of Cajun seasoning to the dredge.
- Great with BLTs, burgers, shrimp & grits, or just dipped and snacked warm.
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