Introduction
Fried Green Tomatoes are a beloved Southern dish in the United States, known for their crispy, golden exterior and tangy interior. Traditionally, unripe green tomatoes are sliced, coated in cornmeal, and then fried until perfectly crunchy. This simple yet flavorful dish is often served as a side or appetizer and can be enjoyed with dipping sauces such as ranch or remoulade.
Ingredients
- 4 large green tomatoes (sliced 1/4 inch thick)
- 1 cup all-purpose flour
- 1/2 cup buttermilk
- 1 large egg
- 1/2 cup cornmeal
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Vegetable oil (for frying)
- Fresh parsley (for garnish)
- Dipping sauce of choice (ranch, remoulade, etc.)
Instructions
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Prepare the tomatoes:
- Slice the green tomatoes into 1/4-inch thick rounds. Lightly season both sides with salt and let them sit on a paper towel for 10 minutes to remove excess moisture. Pat dry before breading.
- Chef’s tip: Salting the tomatoes draws out moisture, which helps the breading stick better and prevents the tomatoes from becoming soggy.
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Set up the breading station:
- In one shallow dish, place the flour. In another dish, whisk together the buttermilk and egg until smooth. In a third dish, combine the cornmeal, breadcrumbs, salt, black pepper, paprika, and cayenne pepper.
- Chef’s tip: Adding both cornmeal and panko breadcrumbs creates an extra-crispy coating with great texture.
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Bread the tomatoes for an even coating:
- Dredge each tomato slice in the flour, shaking off any excess. Dip it into the buttermilk-egg mixture, then press it into the cornmeal-breadcrumb mixture, ensuring both sides are evenly coated.
- Chef’s tip: Press the breadcrumbs firmly onto the tomatoes to create a thicker, crispier crust.
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Fry the tomatoes to golden perfection:
- Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once the oil reaches 175°C (350°F), carefully add the breaded tomatoes in batches, making sure not to overcrowd the pan.
- Fry for 2-3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Chef’s tip: Maintain the oil temperature for even frying, and avoid overcrowding the pan to ensure each slice fries evenly.
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Serve and enjoy:
- Garnish the fried green tomatoes with freshly chopped parsley and serve immediately with your favorite dipping sauce, such as ranch, remoulade, or hot sauce.
- Chef’s tip: Serve the tomatoes while hot for maximum crunch and flavor. Pair them with a tangy dipping sauce for extra depth.
Health Notes
- Moderate fat content: These are fried, so enjoy in moderation as part of a balanced diet.
- Source of fiber: Green tomatoes provide fiber, vitamins, and minerals, making this dish a tasty way to incorporate more vegetables.
- Customizable: Use whole wheat flour or bake the tomatoes for a healthier version.
Serving Suggestions
- Accompaniments: Serve with a side of ranch dressing, remoulade sauce, or hot sauce. Fried Green Tomatoes make a great appetizer or side dish.
- Occasions: Perfect for casual gatherings, summer picnics, or as a side dish for Southern-style meals like fried chicken or shrimp.
- Beverage pairing: Pair with iced tea, lemonade, or a light beer for a refreshing contrast.
Tips
- Cornmeal crunch: The combination of cornmeal and panko breadcrumbs adds extra crunch. You can also experiment with adding herbs or spices to the breadcrumb mixture.
- Baking option: For a healthier alternative, bake the tomatoes at 200°C (400°F) on a greased baking sheet for 15-20 minutes, flipping halfway through, until golden and crispy.
- Use fresh, firm tomatoes: Firm green tomatoes hold up best to frying and won’t become mushy during cooking.
