FRIED GREEN TOMATOES.

by

Fried green tomatoes are a classic Southern comfort food staple, famous for their irresistible contrast of a crisp, golden-brown crust on the outside and a tart, tender, juicy bite on the inside.

Making them at home is simple and requires just a few pantry staples and firm, unripened tomatoes.

Ingredients

  • 3 to 4 large green tomatoes (firm and completely unripe)
  • 1 cup all-purpose flour
  • ½ cup cornmeal (fine or medium grind adds that authentic crunch)
  • 1 cup buttermilk (or milk mixed with 1 tablespoon of lemon juice or vinegar)
  • 1 large egg
  • Seasonings: 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon smoked paprika (and a pinch of cayenne pepper if you like a little heat)
  • Cooking oil: Vegetable oil, canola oil, or peanut oil for frying

Step-by-Step Instructions

1. Slice the Tomatoes

Wash the green tomatoes and slice them into ⅓-inch thick rounds. Discard the stem ends. (Pro tip: If your tomatoes are very juicy, you can lightly salt the slices and let them sit on paper towels for 10 minutes to draw out excess moisture before breading).

2. Set Up Your Breading Station

Create a standard three-step dredging station in shallow bowls:
  • Bowl 1: The seasoned flour (mix the flour with half of your salt, pepper, garlic powder, and paprika).
  • Bowl 2: The wet mixture (whisk together the buttermilk and egg).
  • Bowl 3: The cornmeal crunch (mix the cornmeal with the remaining seasonings).

3. Dredge the Tomatoes

  1. Take a tomato slice and coat it thoroughly in the seasoned flour, shaking off any excess.
  2. Dip it into the buttermilk-egg mixture, ensuring it is fully wet.
  3. Press it firmly into the cornmeal mixture so a thick, even crust adheres to both sides. Place the coated slices on a wire rack or clean plate while you heat the oil.

4. Fry to Golden Perfection

  1. Pour enough oil into a large skillet (preferably cast iron) to reach about a half-inch up the sides. Heat the oil over medium-high heat to about 350°F (175°C).
  2. Working in batches so you don’t overcrowd the pan, carefully place the tomato slices into the hot oil.
  3. Fry for 3 to 4 minutes per side, or until the crust is deeply golden brown and crisp.
  4. Transfer the cooked slices to a paper towel-lined plate or a wire cooling rack to drain excess oil. Sprinkle lightly with a pinch of salt immediately while they are still hot.

Best Ways to Serve Them

  • Classic Southern Style: Serve warm with a dollop of remoulade, cajun mayo, or tangy buttermilk ranch dressing for dipping.
  • As an Appetizer or Burger Topping: They make an incredible crunchy topping for a bacon-and-cheddar burger or a BLT sandwich.

Leave a Comment