Description: A Southern classic, these tangy, crispy fried green tomatoes are a delightful treat. Perfect as an appetizer, side dish, or even a unique sandwich filling.
Ingredients:
- 4 large green tomatoes, firm and unripe
- 2 large eggs
- ½ cup milk
- 1 cup all-purpose flour
- ½ cup cornmeal
- ½ cup bread crumbs (plain or seasoned, your preference)
- 2 teaspoons coarse kosher salt
- ¼ teaspoon ground black pepper
- 1 quart vegetable oil, for frying (canola, peanut, or corn oil work well)
Preparation:
Step 1: Prepare the Tomatoes: Wash the green tomatoes thoroughly. Using a sharp knife, slice the tomatoes into ½-inch thick slices. Discard the very ends of the tomatoes, as they tend to be mostly skin and seeds. Place the tomato slices on a baking sheet lined with paper towels. Lightly salt the tomato slices and allow them to sit for about 15-20 minutes. This helps to draw out excess moisture, resulting in crispier fried tomatoes. After 15-20 minutes, gently pat the tomato slices dry with more paper towels.
Step 2: Set Up the Breading Station: In a medium-sized bowl, whisk together the eggs and milk until well combined. This mixture will help the flour and breadcrumb coating adhere to the tomato slices. On a plate or shallow dish, spread out the all-purpose flour. On a separate plate or shallow dish, mix together the cornmeal, breadcrumbs, salt, and pepper. Ensure these ingredients are evenly distributed for consistent flavor in each bite.
Step 3: Bread the Tomato Slices: Take one tomato slice at a time and dredge it in the all-purpose flour, ensuring it’s completely coated on both sides. Shake off any excess flour. Next, dip the floured tomato slice into the egg and milk mixture, making sure it’s thoroughly saturated. Finally, dredge the tomato slice in the cornmeal and breadcrumb mixture, pressing gently to ensure the breading adheres well to both sides. Place the breaded tomato slice on a clean plate or baking sheet while you continue breading the remaining tomato slices.
Step 4: Heat the Oil: In a large, heavy-bottomed skillet (cast iron is ideal for even heat distribution), pour the vegetable oil. The oil should be approximately ½-inch deep. Place the skillet over medium heat and allow the oil to heat up gradually. To test if the oil is hot enough, drop a small piece of breadcrumb into the oil; if it sizzles and turns golden brown in about 30 seconds, the oil is ready for frying. Be cautious not to overheat the oil, as this can cause the tomatoes to burn on the outside before they are cooked through.
Step 5: Fry the Tomatoes: Carefully place the breaded tomato slices into the hot oil, working in batches of 4 or 5, depending on the size of your skillet. Avoid overcrowding the pan, as this will lower the oil temperature and result in soggy tomatoes. Fry the tomato slices for about 2-3 minutes per side, or until they are golden brown and crispy. Use a spatula or tongs to gently flip the tomato slices during frying.
Step 6: Drain and Serve: Once the fried green tomatoes are golden brown and crispy on both sides, carefully remove them from the skillet using a slotted spoon or tongs. Place the fried tomatoes on a plate lined with paper towels to drain off any excess oil. Season immediately with a pinch of extra salt, if desired. Serve the fried green tomatoes hot and fresh.
Why You Will Love This Recipe:
This recipe offers a delightful combination of flavors and textures. The tartness of the green tomatoes is perfectly balanced by the savory, crispy coating. The cornmeal adds a subtle sweetness and a satisfying crunch, while the breadcrumbs contribute to the overall golden-brown texture. It’s a simple yet satisfying recipe that is sure to become a family favorite. It’s also incredibly versatile and can be served in a variety of ways.
Serving Suggestions:
- As an appetizer: Serve the fried green tomatoes with a creamy dipping sauce, such as ranch dressing, chipotle mayo, or a homemade remoulade sauce.
- As a side dish: Pair them with grilled meats, roasted chicken, or seafood.
- In a sandwich: Use them as a filling for a BLT or a vegetarian sandwich with lettuce, tomato, and your favorite condiments.
- With grits: A Southern classic pairing, fried green tomatoes and creamy grits are a match made in heaven.
- On a salad: Top a fresh green salad with fried green tomatoes for added flavor and crunch.
Tips:
- Choose firm, green tomatoes: The tomatoes should be firm to the touch and completely green, with no signs of ripening.
- Don’t overcrowd the pan: Frying the tomatoes in batches ensures even cooking and prevents them from becoming soggy.
- Keep the oil at the right temperature: If the oil is not hot enough, the tomatoes will absorb too much oil and become greasy. If the oil is too hot, the tomatoes will burn on the outside before they are cooked through.
- Season immediately after frying: This helps the salt adhere to the tomatoes and enhances their flavor.
- Get creative with the breading: Experiment with different types of breadcrumbs, spices, and herbs to customize the flavor of your fried green tomatoes.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Nutritional Information: (per serving, estimate)
- Calories: 250-350 (depending on oil absorption)
- Protein: 5-7 grams
- Sodium: 500-700mg
Conclusion:
Fried green tomatoes are a Southern culinary gem that offers a delightful blend of tangy and savory flavors. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and yields delicious results. So, gather your ingredients, heat up the oil, and get ready to experience the magic of fried green tomatoes!
Questions and Answers About Fried Green Tomatoes:
- Can I use ripe tomatoes for this recipe? A: While you can technically fry ripe tomatoes, it’s not recommended. Ripe tomatoes are much softer and contain more moisture, which can make them difficult to bread and fry properly. They tend to become mushy and lose their shape during the frying process. Green tomatoes, on the other hand, are firm and hold their shape well when fried.
- What type of oil is best for frying green tomatoes? A: Vegetable oil, canola oil, peanut oil, and corn oil are all good choices for frying green tomatoes. These oils have a high smoke point, which means they can withstand high temperatures without breaking down and becoming rancid. Avoid using olive oil, as it has a lower smoke point and can impart a strong flavor to the tomatoes.
- Can I bake fried green tomatoes instead of frying them? A: Yes, you can bake them. Preheat your oven to 400°F (200°C). Place the breaded tomato slices on a baking sheet lined with parchment paper. Drizzle them with olive oil or cooking spray. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy. Keep in mind that baked fried green tomatoes won’t be as crispy as fried ones, but they are a healthier alternative.
- How can I make my fried green tomatoes crispier? A: Several factors contribute to crispy fried green tomatoes. First, make sure to use firm, green tomatoes. Second, salt the tomato slices and let them sit for 15-20 minutes to draw out excess moisture. Pat them dry before breading. Third, don’t overcrowd the pan when frying. Fourth, ensure the oil is hot enough before adding the tomatoes. Finally, consider double-dredging the tomatoes for an extra layer of crispness.
- What dipping sauce goes well with fried green tomatoes? A: Many dipping sauces complement the flavor of fried green tomatoes. Ranch dressing, chipotle mayo, remoulade sauce, or even a simple aioli are all excellent choices. You can also experiment with different flavor combinations to find your favorite. For example, a spicy sriracha mayo or a tangy lemon-herb aioli can add a unique twist to this classic dish.
