Fried Green Tomatoes Recipe
Despite their association with Southern cuisine, fried green tomatoes have an interesting history. The dish likely has origins in the Midwest and Northeast, where it appeared in early 20th-century cookbooks.
Equipment
- Cutting board
- Knife
- Shallow bowls or plates for breading
- Skillet (cast iron preferred)
- Tongs
- Paper towels for draining
Ingredients
- 4 large green tomatoes (firm and unripe)
- 1 cup all-purpose flour
- 1 cup cornmeal
- ½ cup buttermilk (or regular milk)
- 1 large egg
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp paprika
- Vegetable oil (for frying)
Instructions
- Prepare the TomatoesStart by washing the green tomatoes thoroughly. Slice them into ¼-inch thick rounds, ensuring even slices for consistent cooking.
- Season the TomatoesSprinkle salt and pepper on both sides of each tomato slice. This helps enhance the flavor and draws out any excess moisture.
- Set Up the Breading StationPrepare three shallow bowls. In the first bowl, place the flour. In the second, whisk together the buttermilk and egg.
- In the third bowl, combine the cornmeal, garlic powder, paprika, and a pinch of salt and pepper.
- Bread the TomatoesDip each tomato slice into the flour, coating both sides. Shake off any excess flour, then dip it into the buttermilk-egg mixture, ensuring it’s fully coated.
- Finally, press the tomato slice into the cornmeal mixture, covering it evenly with the cornmeal coating. Set the breaded tomatoes aside on a plate.
- Heat the OilIn a large skillet, pour enough vegetable oil to cover the bottom by about ¼ inch. Heat the oil over medium-high heat until it reaches about 350°F (you can test it by dropping in a small piece of cornmeal – if it sizzles, the oil is ready).
- Fry the TomatoesCarefully place the breaded tomato slices into the hot oil, making sure not to overcrowd the pan.
- Fry for about 2-3 minutes per side, or until golden brown and crispy. Use tongs to flip the tomatoes once the first side is done.
- Drain and ServeRemove the fried tomatoes from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve immediately while they’re still hot and crispy.