“Fried Green Tomatoes are a cherished Southern delicacy, celebrated for their bold flavors and satisfying texture. This classic dish begins with firm, unripe green tomatoes, which are naturally tart and hold their shape beautifully during cooking. Each slice is carefully coated in a seasoned mixture of cornmeal and flour, often enhanced with spices like paprika, garlic powder, and black pepper to add depth and warmth. The tomatoes are then fried until the exterior is perfectly crisp and golden brown, creating a delightful contrast with the juicy, slightly tangy interior. Served hot, often with a creamy dipping sauce or a drizzle of buttermilk ranch, Fried Green Tomatoes deliver a mouthwatering blend of tanginess, crunch, and Southern comfort that makes them truly irresistible. Whether enjoyed as an appetizer, side dish, or part of a hearty meal, they embody the rich culinary traditions of the American South.”
Ingredients:
| Ingredient | Quantity |
|---|---|
| Large green tomatoes | 4 |
| Eggs | 2 |
| Milk | ½ cup |
| All-purpose flour | 1 cup |
| Cornmeal | ½ cup |
| Bread crumbs | ½ cup |
| Coarse kosher salt | 2 teaspoons |
| Ground black pepper | ¼ teaspoon |
| Vegetable oil | 1 quart |
Instructions:
- Slice Tomatoes: Slice the large green tomatoes into rounds that are approximately ½ inch thick. Discard the stem and blossom ends.
- Prepare Breading Stations: Set up three shallow dishes or plates for the breading process.
- Place the all-purpose flour on one plate.
- In a medium-sized bowl, whisk the eggs and milk together until well combined. Pour this mixture onto a second plate or shallow dish.
- On a third plate, mix together the cornmeal, bread crumbs, coarse kosher salt, and ground black pepper.
- Bread the Tomatoes: Take each tomato slice and first dip it into the flour, ensuring it is completely coated on both sides. Shake off any excess flour.
- Egg Wash: Next, dip the floured tomato slice into the milk and egg mixture, making sure both sides are thoroughly wet. Allow any excess egg wash to drip off.
- Bread Crumb Coating: Finally, dredge the wet tomato slice in the bread crumb mixture, pressing gently to ensure the crumbs adhere well and completely coat both sides.
- Heat Oil: In a large skillet (cast iron works particularly well), pour in the vegetable oil. The oil should be about ½ inch deep in the pan. Heat the oil over medium heat until it reaches a temperature of around 350-375°F (175-190°C). You can test the oil’s readiness by dropping a few breadcrumbs into it; they should sizzle and turn golden brown in about 15-20 seconds.
- Fry Tomatoes in Batches: Carefully place the breaded tomato slices into the hot oil in batches of 4 or 5, depending on the size of your skillet. It’s important not to overcrowd the pan, as this will lower the oil temperature and result in soggy tomatoes. The tomatoes should not be touching each other.
- Fry Until Golden Brown: Fry the tomatoes on one side until they are nicely browned, which should take about 2-3 minutes. Then, gently flip them with a spatula and fry on the other side for another 2-3 minutes, or until they are golden brown and crispy.
- Drain on Paper Towels: Once the fried green tomatoes are golden brown on both sides, carefully remove them from the skillet with a slotted spatula and place them on a plate lined with paper towels to drain off any excess oil.
- Repeat with Remaining Tomatoes: Continue frying the remaining breaded tomato slices in batches, ensuring the oil temperature remains consistent. Add more oil to the skillet if needed.
- Serve and Enjoy: Serve the fried green tomatoes immediately while they are hot and crispy. They are delicious on their own as an appetizer or side dish. They can also be served with a variety of dipping sauces, such as a creamy remoulade or a spicy aioli. Enjoy this Southern favorite!