Fried Green Tomatoes Without Buttermilk
Crispy, tangy, and dairy-free, these fried green tomatoes ditch the buttermilk without sacrificing flavor. Perfect for when you're out of ingredients—or just out to rebel against tradition.
Ingredients
- 2 large green tomatoes sliced ¼-inch thick
- 1 cup all-purpose flour divided
- 2 large eggs
- 1 tablespoon lemon juice or vinegar for acidity
- 1 cup cornmeal fine or medium grind
- 1 teaspoon garlic powder
- 1 teaspoon paprika for a smoky kick
- salt and pepper to taste
- vegetable oil for frying
Instructions
- Slice the green tomatoes into ¼-inch thick rounds.
- Set up dredging stations: mix ½ cup of the flour with garlic powder, paprika, salt, and pepper in one bowl. Whisk eggs with lemon juice in a second bowl. Place cornmeal in a third.
- Dip each tomato slice into the seasoned flour (shake off excess), then into the egg mixture, then into the cornmeal. Press gently so the coating sticks.
- Heat ½ inch of vegetable oil in a skillet over medium-high heat. Fry slices 2–3 minutes per side until golden and crisp. Don’t overcrowd the pan.
- Transfer to a paper towel-lined plate and sprinkle with salt while still hot. Serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to keep them crispy. Freeze for longer storage and reheat directly from frozen at 375°F for 10–12 minutes. Make it gluten-free by swapping in rice flour or GF blend. For vegan: use flax eggs and plant milk + lemon juice.
Nutrition
Calories: 260kcalCarbohydrates: 28gProtein: 6gFat: 14gSaturated Fat: 3gCholesterol: 70mgSodium: 300mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 400IUVitamin C: 20mgCalcium: 50mgIron: 2mg
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