Fried Green Tomatoes?
Ever since that wonderful movie with Jessica Tandy, I've wondered about fried green tomatoes. Do people really eat green tomatoes?
I recall being served fried tomatoes for breakfast once, but they weren't green.
Yes, You Can Make Fried Green Tomatoes!
Curious as usual, we found some big green tomatoes at the farmers 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 early-season tomatoes.
Watch This Classic Fried Green Tomatoes Recipe
Why Green Tomatoes?
The green tomatoes used in this recipe are unripe tomatoes. Unripe tomatoes are firmer and less juicy than their ripe counterparts. They are also tangier and milder in flavor, perfect for this batter fried treatment.
At the end of the gardening season, tomatoes don't always have the warm weather needed to ripen. Recipes like this put them to good use, and are so beloved by some that they pick tomatoes early.
The Best Ingredients for Fried Green Tomatoes
If you can find it, use white cornmeal, since it’s the primary cornmeal used in Southern recipes. Don't use a seasoned cornmeal mix for this recipe.
Buttermilk adds a nice tang, but if milk is all you have, that'll work just fine.
Be sure to use regular all-purpose flour instead of heavier whole grain flours. All-purpose flour will keep the recipe light and crispy!
More Tomato Recipes to Try!
- Green Tomato Chutney
- Tomato Ricotta Tart
- Tomato Jam
- Bruschetta With Tomato and Basil
- Tomato, Onion, and Avocado Salad
Fried Green Tomatoes
If 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.
3 medium-sized, firm green tomatoes
1 cup all-purpose flour
1 tablespoon Cajun seasoning
1/2 cup milk or buttermilk
1 large egg
1/3 cup fine white cornmeal
1/2 cup fine dry bread crumbs
1/4 cup peanut, canola, or olive oil for frying
Slice and salt green tomatoes:
Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.
Set out shallow bowls with coating ingredients:
While the salted green tomato slices are resting, place in three separate, shallow bowls: 1) the flour and Cajun seasoning (if using), 2) buttermilk and egg, and 3) breadcrumbs and cornmeal.
Whisk together the egg and buttermilk.
Bread the tomato slices:
Heat the oil in a skillet on medium heat. Dip the green tomato slices in the flour-seasoning, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.
Fry the breaded tomatoes:
In the skillet, fry half of the coated tomato slices at a time, for 3 to 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 hot sauce or remoulade.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 48g||18%|
|Dietary Fiber 3g||12%|
|Total Sugars 6g|
|Vitamin C 22mg||109%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|