Crispy Double-Dipped Fried-Green Tomatoes
Double-Dipped Fried Green Tomatoes are crisp, golden, and full of tangy flavor. Made with firm unripe tomatoes and a cornmeal-panko coating, they fry up irresistibly crunchy every time.
Equipment
- Shallow Bowls for dipping
Ingredients
- 4 large unripe tomatoes any variety will work, but they must be unripe so regardless of the variety, they will be green
- 1 cup cultured 2% buttermilk or as needed
- 1 cup fine cornmeal or as needed
- 1 cup panko bread crumbs
- 1 cup vegetable oil I use grapeseed
- Salt and pepper to taste
- LindySez: You can add flavors to the coating as you wish a little thyme is good, as is cumin and chili powder. You could also add some Tobasco or another hot pepper sauce to the buttermilk. This recipe is very versatile to your taste and to what you are serving it with.
- Dipping sauces optional
Instructions
Prep the tomatoes
- Slice the tomatoes into ⅓-inch thick slices. Season lightly with salt and pepper.
Set up your stations
- Pour the buttermilk into a shallow bowl.In a second bowl, combine the cornmeal and panko.Place a wire rack over a baking sheet.
Double-dip the tomatoes
- Dip each slice into the buttermilk, then into the cornmeal-panko mixture, pressing lightly to coat.Return to the buttermilk, then coat again in the cornmeal-panko mixture.Place on the wire rack. Repeat with all slices.
Let the coating set
- Let the coated tomatoes rest on the rack for about 10 minutes. This helps the coating adhere during frying.
Heat the oil
- Add about ¼ inch of oil to a large skillet and heat to 375°F (190°C). The oil should shimmer and sizzle when a tomato is added.
Fry the tomatoes
- Working in batches, add the tomatoes without overcrowding the pan. Fry until golden brown and crisp on the first side, about 2–3 minutes. Carefully turn and fry until golden with slightly crisp edges.
Drain and serve
- Transfer to the wire rack to drain briefly. Serve hot with your favorite dipping sauce.
Notes
- Use unripe tomatoes: Firm, pale green tomatoes are essential. Ripe or green heirloom tomatoes will be too soft and won’t hold up when fried.
- Double-dipping = extra crunch: The second dip builds a thicker coating that fries up crisp and golden.
- Let the coating rest: A short rest on a wire rack helps the coating adhere so it doesn’t fall off in the pan.
- Maintain oil temperature: Keep the oil around 375°F (190°C). If it’s too cool, the tomatoes absorb oil; too hot, and the coating browns before the inside softens.
- Don’t overcrowd the pan: Fry in batches so the temperature stays steady and the coating crisps properly.
- Best served fresh: They’re at their crispiest right out of the pan, but can be reheated in a hot oven if needed.
- Flavor variations: Add thyme, cumin, or chili powder to the coating, or a splash of hot sauce to the buttermilk for a little kick.
Tried this recipe?Let us know how it was!