Description
Fried Green Tomato Fritters are crispy, golden-brown appetizers or snacks made from tart green tomatoes mixed with a seasoned batter including cornmeal and fresh herbs. These fritters have a crunchy exterior and a tender, flavorful inside, perfect for serving warm with creamy dips like ranch or remoulade sauce. They offer a delicious and easy way to enjoy fresh green tomatoes in a versatile dish.
Ingredients
Fritter Mixture
- 2 large green tomatoes
- 1/3 cup all-purpose flour
- 1/3 cup cornmeal
- 1 large egg
- 1/4 cup milk or buttermilk
- 2 green onions, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 clove garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- Cooking oil (vegetable, canola, or avocado oil), about 1/4 cup for frying
For Serving
- Ranch dressing
- Remoulade sauce
- Lemon wedges
Instructions
- Prepare the tomatoes: Wash the green tomatoes and pat them dry thoroughly. Using the large holes of a box grater, grate the tomatoes and place the grated tomatoes into a clean kitchen towel. Squeeze out as much excess moisture as possible to avoid soggy fritters.
- Make the batter: Transfer the drained grated tomatoes to a large mixing bowl. Add the all-purpose flour, cornmeal, egg, milk or buttermilk, chopped green onions, parsley, minced garlic, Parmesan cheese, salt, black pepper, and paprika. Stir everything together until a thick, scoopable batter forms that holds together well.
- Heat the oil: Pour a thin layer of cooking oil into a large skillet and heat it over medium heat until hot but not smoking. The oil should be enough to cover the bottom of the skillet for shallow frying.
- Fry the fritters: Using a spoon or small ice cream scoop, scoop portions of the batter into the hot oil. Gently flatten each portion with the back of the spoon to form fritters about 2-3 inches in diameter.
- Cook until golden: Fry the fritters for about 3-4 minutes per side, or until they turn golden brown and become crisp on the outside. Carefully flip them with a spatula to cook evenly on both sides.
- Drain excess oil: Once cooked, transfer the fritters to a plate lined with paper towels to absorb any excess oil. Repeat the frying process with the remaining batter, adding more oil to the skillet as necessary.
- Serve warm: Serve the fritters immediately while warm, accompanied by ranch dressing, remoulade sauce, and lemon wedges for squeezing over. These fritters are perfect as an appetizer, snack, or side dish.
Notes
- Squeeze out all excess moisture from the grated tomatoes to ensure a thick batter and crispy fritters.
- For extra richness, add shredded cheddar or pepper jack cheese to the batter.
- Fresh herbs like dill, basil, or cilantro can be substituted for parsley to vary the flavor.
- To make spicy fritters, add cayenne pepper, chopped jalapeño, or red pepper flakes to the batter.
- Leftover fritters can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover fritters in a skillet, oven, or air fryer to maintain crispiness; avoid microwaving.
- Fritters can be baked instead of fried: place on a lightly greased baking sheet and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway.
- You can freeze cooked fritters after cooling completely; reheat in oven or air fryer for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
