Mountain Mama
Fried green tomatoes are a beloved dish that encapsulates the essence of Southern cooking. Their crispy, golden exterior and the tangy bite of the unripe tomatoes make them a crowd-pleaser at any gathering. While this dish has its roots in Southern kitchens, it’s a recipe that anyone can master with the right ingredients and techniques. Here’s how to make fried green tomatoes that are perfectly crispy on the outside and tender on the inside.
Choosing the Right Tomatoes
The key to great fried green tomatoes starts with the tomatoes themselves. You want to select firm, unripe green tomatoes—those that are not yet blushing with red. These tomatoes have a tart flavor and a sturdy texture that holds up well during frying. Avoid tomatoes that are too soft or already ripening, as they can become mushy.
Ingredients
4 large green tomatoes
1 cup of all-purpose flour
1 cup of cornmeal
1/2 cup of buttermilk
2 large eggs
Salt and pepper to taste
Vegetable oil for frying
Optional: Cayenne pepper or paprika for added spice
Recipe
- Slice the Tomatoes:
Start by slicing your green tomatoes into 1/4-inch thick rounds. Sprinkle each slice lightly with salt and let them sit on a paper towel for about 10 minutes. This helps draw out excess moisture, ensuring a crispier fry.
- Prepare the Breading Stations:
In one shallow dish, place the flour. In another, whisk together the buttermilk and eggs. In a third dish, mix the cornmeal with salt, pepper, and any additional spices like cayenne pepper for a bit of heat or paprika for smokiness.
- Coat the Tomatoes:
Dip each tomato slice first into the flour, ensuring it’s evenly coated. Then, dip it into the buttermilk and egg mixture, allowing any excess to drip off. Finally, coat the tomato slice in the cornmeal mixture, pressing gently to adhere.
- Fry to Perfection:
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. You’ll know the oil is ready when a small piece of bread dropped into the oil sizzles immediately.
Fry the tomatoes in batches, being careful not to overcrowd the skillet. Fry each slice for 2-3 minutes per side, or until golden brown and crispy. Use tongs to carefully flip the slices.
Once done, remove the tomatoes from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Serve:
Serve the fried green tomatoes hot, garnished with a sprinkle of salt. They pair wonderfully with a side of spicy remoulade sauce or a tangy buttermilk dressing for dipping.
Tips for Success
Keep it Crispy: To maintain that coveted crunch, avoid stacking the tomatoes on top of each other once they’re fried. If you need to keep them warm before serving, place them in a single layer on a baking sheet in a low oven.
Experiment with Flavors: While the classic recipe is delicious on its own, don’t be afraid to experiment. Add herbs like thyme or rosemary to the breading, or try dipping the fried slices in a garlic aioli for a modern twist.
Make it a Meal: Fried green tomatoes are versatile and can be enjoyed as a side dish, an appetizer, or even a topping for a burger or sandwich.
Final Thoughts
Mastering fried green tomatoes is about balancing simplicity with the right technique. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe offers a delicious way to enjoy the tartness of green tomatoes with a satisfying crunch. Try this recipe out, and bring a taste of the South to your table.