No one does Fried Green Tomatoes like Southern Living. The cornmeal and flour crust is what sets this recipe apart from others. In only a matter of minutes, your tomatoes will be battered, fried and perfectly crispy. Not only can you enjoy these as a perfect summer appetizer paired with Buttermilk Herb Ranch Sauce, try sandwiching them with lettuce and bacon for an elevated BLT or scattering them in between fresh tomatoes and mozzarella for crunch and flavor in a caprese salad.
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Salt to taste
How to Make It
Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.
Perfect for a summer cookout or family gathering, pair this with grilled chicken, burgers, BBQ, or even a pork chop.
We did not love the fried green tomatoes (will have to try again someday w/ a different batch of tomatoes), but after the tomatoes we battered and fried some onion rings w/ this recipe. YUMMY!!! The onion rings deserve 5 stars! We will definitely make those again. BTW, we too experienced alot of smoke...so much in fact that our smoke alarm when off!
To eliminate smoke when frying eggplant or tomatoes, use grapeseed oil. It has a much higher heating point and I assure you, you will not have smoke. It is clear and has no odor. It is moreexpensive than the traditional cooking oils, but has made a believer of me.
Be sure your tomatoes are very firm, almost hard, all green. Once the green starts to lighten or turn colors you will find the tomatoes have too much moisture for the perfect fried green tomato. Also, you can sprinkle them with salt, let sit 15 - 20 minutes and then blot dry to draw out moisture.I, too, like to add cayenne and paprika and maybe a little black pepper.
The only thing I did differently was fry them in reserved bacon grease. I figured if I was going to "play Southerner" I should at least try to go whole hog and use bacon grease. Fried some okra at the same time with the same recipe, also exceptionally OM NOM NOM. Will definitely save this one for future reference.
We had to pick the last of our tomatoes yesterday, many of which were green, due to impending frost. Soooo, that makes it Fried Green Tomato time. I hadn't tried this recipe before, but it was the best yet. We especially liked the cornmeal in the coating, plus the fact that the coating stuck to the tomatoes well. Not at all greasy. I will def try this application with onion rings, etc, in the future.
This was so good. Reminded me of the first time I ate fried greens tomatoes at a restaurant on the Ga/Tn line. Couldn't wait til I found some equally as good. These came to within .1 of as good as those experienced. Will certainly serve them again and again.
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