Fried Green Tomatoes?
Ever since that wonderful movie with Jessica Tandy I’ve wondered about fried green tomatoes. People really eat green tomatoes?
I recall being served fried tomatoes for breakfast once, but they weren’t green.
Yes, Fried Green Tomatoes.
Curious as usual, we found some big green tomatoes at the farmer’s market last weekend and just had to try these fried green tomatoes. What follows is how to make fried green tomatoes that even first-timers can manage with great success.
The verdict at this house? Yum! What a great way to make use of end-of-the-season tomatoes.
Fried Green Tomatoes Recipe
PrintIf you can find it, use fine white cornmeal, which is the primary cornmeal used in the South. Buttermilk adds flavor and tang, but is not strictly necessary.
Ingredients
- 3 medium, firm green tomatoes
- Salt
- 1 cup all-purpose flour
- 1 Tbsp Cajun seasoning (optional)
- 1/2 cup milk or buttermilk
- 1 egg
- 1/3 cup cornmeal
- 1/2 cup fine dry bread crumbs
- 1/4 cup peanut oil or other vegetable oil
Method
1 Slice and salt green tomatoes: Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.
2 Set out shallow bowls with coating ingredients: While the salted green tomato slices are resting, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and breadcrumbs and cornmeal.
3 Dip green tomato slices in flour, egg, then breadcrumbs: Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip the green tomato slices in the flour-seasoning mix, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.
4 Fry the green tomatoes: In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown.
Set the cooked tomatoes on paper towels to drain. These fried green tomatoes are fantastic with a little Tabasco sauce or remoulade.
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PrintLinks:
Homemade remoulade sauce - recipe here on Simply Recipes
Fried Green Tomatoes with Buttermilk-Lime Dressing - from Ezra Pound Cake
Fried Green Tomatoes - from The Kitchn
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
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If you use buttermilk you do not need the egg. It comes out lighter and crisper.
Hi. I have a very basic question. Are the green tomatoes just unripe tomatoes? Or are they a special variety of tomatoes that are green? Thanks
I mix Martha White’s Buttermilk Cornmeal Mix with seasoned panko bread crumbs instead of plain cornmeal and bread crumbs. That gives the tomatoes extra crunch.
I deviated from my usual recipe & tried this one out. My other half complained that they’re cut too thick & greasier than normal because I cooked them on medium instead of med high. I think they’re great & love how the Cajun seasoning brings out the tanginess
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Too much seasoning takes away the tangy taste of the tomatoes, I use only CORNMEAL salt and pepper…