Firm green tomato slices dip in buttermilk and cornmeal, then fry crisp for a Southern appetizer classic.
20 min prep 15 min cook
Keeps the screen on · step-by-step guide · built-in timer
Slice the green tomatoes 1 cm thick.
Salt the slices and let them drain in a colander for 10 minutes.
Whisk the buttermilk and egg in a bowl.
Mix the flour, cornmeal, ground red pepper, and black pepper in a separate bowl.
Dip the tomato slices first in the buttermilk mixture, then in the cornmeal coating.
Heat the vegetable oil in a pan to 175°C.
Fry the tomatoes until both sides turn golden.
Drain off excess oil and serve with remoulade sauce.
💡 Tip: Salting the tomato slices briefly helps the coating cling without becoming watery.
🍽️ Serving suggestion: Serve hot as an appetizer with remoulade, lemon wedges, and crisp lettuce.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~310
kcal calories
8
g protein
38
g carbs
14
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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