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Fried Green Tomatoes

Fried Green Tomatoes
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Fried Green Tomatoes are a Southern classic that features firm, tart green tomatoes coated in a crispy cornmeal batter and fried to golden perfection. This quick and easy recipe produces a crunchy, flavorful appetizer or side dish with a satisfying tangy bite. Perfect for snacks, sandwiches, or paired with dips, these versatile fried delights are sure to impress with every bite.

Ingredients

Scale

Main Ingredients

  • 4 large firm green tomatoes, sliced 1/4 inch thick
  • 1 cup buttermilk
  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 cup cornmeal (use gluten-free cornmeal if needed)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying (about 1/4 inch deep in skillet)

Optional Ingredients

  • 1/2 teaspoon paprika or cayenne pepper (for a spicy kick)
  • 1/4 cup grated Parmesan cheese (for a cheesy coating)
  • 1 teaspoon dried herbs like oregano or thyme (for herb-infused batter)

Instructions

  1. Prepare the Tomatoes: Slice the green tomatoes into 1/4-inch thick rounds, removing any seeds or tough sections for an even texture and crisp finish.
  2. Set Up Your Dredging Station: Place the buttermilk in one bowl, the flour in a second bowl, and in a third bowl mix the cornmeal with salt, pepper, and any optional spices you choose to use.
  3. Coat the Tomato Slices: Dip each tomato slice first into the flour, coating evenly, then dunk into the buttermilk, and finally press into the cornmeal mixture until well coated on both sides.
  4. Heat the Oil and Fry: Pour vegetable oil into a heavy skillet to about 1/4-inch depth and heat to 350°F (175°C). Fry the tomato slices in batches, cooking 3 to 4 minutes on each side until golden brown and crispy.
  5. Drain and Serve: Remove the fried green tomatoes from the skillet and drain on a paper towel-lined plate to remove excess oil. Serve warm.

Notes

  • Use firm, unripe green tomatoes to ensure the best texture and to avoid sogginess.
  • Keep the oil temperature steady at 350°F to maintain a crispy crust and avoid greasy texture.
  • Fry in small batches without overcrowding the pan to keep oil temperature consistent.
  • For extra crunch, double dip by repeating flour, buttermilk, and cornmeal steps.
  • Drain fried tomatoes well on paper towels to keep them light and crispy.

Nutrition

Keywords: fried green tomatoes, southern recipe, crispy green tomatoes, appetizer, side dish, gluten free, vegetarian

Find it online: https://recipesbykaeli.com/fried-green-tomatoes/