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–+ servings
Crispy Cornmeal Fried Tomatoes

Crispy Cornmeal Fried Tomatoes

Discover the secret to the best Crispy Cornmeal Fried Tomatoes with Brenda Gant's innovative cubing method for a perfect, crispy bite.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large green tomatoes cut into 1-inch cubes
  • 1 cup buttermilk (or milk if you don’t have buttermilk)
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • q.s. vegetable oil for frying

Equipment

  • Large Knife
  • Bowl for Soaking
  • Plastic Bag for Breading
  • Skillet for Frying
  • Slotted Spoon

Method
 

  1. Soak the tomato cubes in buttermilk for about 15 minutes.
  2. In a large plastic bag, combine the cornmeal, flour, salt, and pepper; shake to mix.
  3. Add the soaked tomato cubes to the bag with the breading mixture; seal and shake until well-coated.
  4. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
  5. Fry the coated tomato cubes for about 3-4 minutes on each side until golden brown and crispy.
  6. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

Nutrition

Calories: 180kcalCarbohydrates: 28gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 300mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 1mg

Notes

For extra crispiness, ensure the oil is hot enough before frying. Test it by dropping a small piece of breading into the oil; if it sizzles and floats, it's ready.
Avoid microwaving leftovers, as this can make them soggy. Instead, reheat in a preheated oven at 375°F (190°C) for about 10 minutes for best results.
Customize the flavor by adding cayenne pepper or paprika to the breading mixture for a spicy kick.
These fried tomatoes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days or frozen for up to 3 months.
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