Fried Green Tomatoes

Fried Green Tomatoes: Simply Delicious

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Fried green tomatoes have a charm that extends beyond their delicious taste. Green tomatoes can be found in many markets year-round and thus appear on many restaurant menus like Atlanta’s fabled Mary Mac’s Tea Room as a popular regular feature. Fannie Flagg’s book, Fried Green Tomatoes at the Whistle Stop Cafe and subsequent hit movie, brought this Southern staple into the mainstream, making people curious to try the dish they'd read about or seen on the screen.

Like many Southerners, I have personal stories connected to fried green tomatoes: priceless childhood memories watching my mother, an accomplished self-taught cook, prepare them.

Even today, fried green tomatoes mean more than a way to connect with Southern culinary heritage. Enjoying them is a flavor-filled experience, a taste of comforting, soulful food that still captures hearts and satisfies appetites.

Southern Fried Green Tomatoes

This recipe aims for that perfect balance of tangy tomato, crispy cornmeal crust, and savory seasoning that makes fried green tomatoes so irresistible.

Yields: Approximately 12-16 slices Prep time: 20 minutes Cook time: 15-20 minutes

Ingredients:

3-4 firm, green tomatoes

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1 cup buttermilk

1 large egg

1 cup yellow cornmeal (preferably medium or fine grind)

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (optional, for a little heat)

Vegetable oil or canola oil, for frying (about 1 inch deep in your skillet)

Equipment:

Sharp knife

Cutting board

Three shallow dishes or pie plates

Large cast iron skillet

Instructions:

Prepare the Tomatoes: Wash the green tomatoes and pat them dry. Slice them into 1/4 to 1/2 inch thick rounds. Discard the ends.

Set up the Breading Station: In the first shallow dish, whisk together the flour, salt, and pepper.

In the second shallow dish, whisk together the buttermilk and egg until well combined.

In the third shallow dish, combine the cornmeal, paprika, and cayenne pepper (if using).

Dredge the Tomatoes: Dredge each tomato slice in the flour mixture, making sure both sides are evenly coated. Shake off any excess flour. Next, dip the floured tomato slice into the buttermilk-egg mixture, ensuring it's fully coated. Let any excess drip off. Finally, dredge the tomato slice in the cornmeal mixture, pressing gently to make sure the cornmeal adheres to both sides. Place the breaded tomato slices on a plate or baking sheet in a single layer while you heat the oil. This allows the coating to set slightly.

Heat the Oil: Pour about 1 inch of vegetable or canola oil into a large skillet. Heat the oil over medium-high heat until it reaches approximately 350-375°F. If you don't have a thermometer, you can test if the oil is ready by carefully dropping a few breadcrumbs into it; they should sizzle and turn golden brown within seconds.

Fry the Tomatoes: Carefully place the breaded tomato slices into the hot oil in a single layer. Avoid overcrowding the skillet, as this will lower the oil temperature and result in soggy tomatoes. You'll likely need to fry them in batches.

Fry for 2-3 minutes per side, or until golden brown and crispy.

Drain: Remove the fried green tomatoes from the skillet using tongs and place them on a plate lined with paper towels to drain excess oil.

Serve: Serve the fried green tomatoes immediately while they are hot and crispy.

Serve them plain with a sprinkle of extra salt and pepper or with creamy remoulade sauce or ranch dressing.

Arrange them on a platter as a delightful appetizer for gatherings. Top them with flakes of Feta cheese and a drizzle of balsamic glaze for a more sophisticated presentation.