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Fried Green Tomatoes

Fried Green Tomatoes
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Fried Green Tomatoes are a classic Southern comfort food featuring firm, tart green tomatoes coated in a crispy cornmeal crust and fried to golden perfection. Ready in under 30 minutes, this recipe reveals a simple three-step dredging process for an irresistible crunchy texture that holds up even after cooling. Perfect as a snack, appetizer, or side dish, this dish highlights unripe green tomatoes with pantry staples and offers versatile variations including spicy, gluten-free, and vegan options.

Ingredients

Scale

Tomatoes

  • 4–5 firm green tomatoes, sliced into 1/4-inch thick rounds

Coating Mixtures

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cornmeal
  • Optional seasonings: cayenne pepper, hot paprika, dried oregano, thyme, chopped fresh parsley, grated Parmesan cheese

Wet Ingredients

  • 2 large eggs
  • 3/4 cup buttermilk

Frying

  • Vegetable oil, peanut oil, or canola oil (for frying, enough to fill skillet about 1/2 inch deep)

Instructions

  1. Prepare the Tomatoes: Slice green tomatoes into approximately 1/4-inch thick rounds to ensure even cooking without getting mushy. Pat each slice dry with paper towels to remove excess moisture and help the coating stick better.
  2. Set Up Your Dredging Station: In one shallow bowl, whisk together flour, salt, and pepper. In a second bowl, beat the eggs with the buttermilk until combined. In a third bowl, mix the cornmeal with any optional seasonings like paprika, cayenne, or herbs.
  3. Coat the Tomato Slices: Dip each tomato slice first into the flour mixture, covering both sides lightly. Then fully submerge in the egg and buttermilk mixture, letting excess drip off. Finally, dredge in the cornmeal mixture, pressing gently to form a sturdy, crispy crust. For extra crunch, repeat the egg and cornmeal coating once more if desired.
  4. Fry to Crispy Perfection: Heat oil in a heavy skillet over medium heat until shimmering and about 350°F (175°C). Fry tomato slices in batches without overcrowding for 3 to 4 minutes per side until golden brown and crisp. Transfer fried tomatoes to a wire rack placed over paper towels to drain excess oil and maintain crispiness.
  5. Serve Warm: Serve Fried Green Tomatoes immediately while warm and crunchy. Garnish with fresh herbs like parsley or chives and a squeeze of lemon juice if desired. Pair with your favorite dips such as remoulade, ranch, or spicy mayonnaise.

Notes

  • Use firm, unripe green tomatoes to avoid sogginess during frying.
  • Maintain oil temperature at 350°F (175°C) for even cooking and crispiness.
  • Fry in small batches to keep oil temperature stable and prevent greasy tomatoes.
  • Drain fried tomatoes on a wire rack over paper towels for best texture, avoiding direct contact with towels to keep coating crunchy.
  • Leftovers store in an airtight container in the refrigerator for up to 2 days; reheat in oven or toaster oven to revive crunchiness.
  • Raw coated tomatoes can be flash frozen and fried from frozen, adding extra cooking time.

Nutrition

Keywords: fried green tomatoes, Southern recipe, crispy fried tomatoes, appetizer, comfort food, cornmeal coating

Find it online: https://cherrycooks.com/fried-green-tomatoes/