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Fried Green Tomatoes

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Fried Green Tomatoes are a Southern classic that offers a crispy exterior and a tender, tangy interior. They're a perfect appetizer or side dish, made with a seasoned cornmeal and breadcrumb coating.

Ingredients

3 green tomatoes, sliced

Vegetable oil for frying (enough to fill your skillet about 1½ inches deep)

1 cup all-purpose flour

1½ cups buttermilk

1 egg

6 dashes hot sauce

1 cup regular bread crumbs

½ cup yellow cornmeal

1 teaspoon Lawry’s seasoning salt

½ teaspoon white pepper

½ teaspoon garlic powder

Kosher salt for garnish after frying

Instructions

  1. In a heavy-duty skillet, heat vegetable oil to 350°F (use a thermometer for accuracy).
  2. Slice the green tomatoes into ¼-inch thick slices and place them on a paper towel-lined plate to absorb excess moisture. Top with another paper towel and blot away any remaining moisture.
  3. Set up 3 shallow dishes: Dish 1 with flour, Dish 2 with a mixture of buttermilk, egg, and hot sauce, and Dish 3 with a mixture of breadcrumbs, cornmeal, seasoning salt, white pepper, and garlic powder.
  4. Dredge each tomato slice in the flour, shaking off excess. Then dip it into the buttermilk mixture, allowing excess to drip off. Finally, coat it in the breadcrumb mixture, shaking off excess. Place the coated tomatoes on a clean plate.
  5. Carefully place 3-4 tomato slices into the hot oil and fry for 2 minutes, or until golden brown. Do not overcrowd the skillet. Maintain the oil temperature at 350°F for best results. Remove fried tomatoes and place them on a paper towel-lined plate to absorb excess oil.
  6. Once all tomatoes are fried, sprinkle with kosher salt and serve immediately.

Notes

  • For a spicier version, add more hot sauce or incorporate cayenne pepper into the breadcrumb mixture.
  • For a gluten-free version, use gluten-free flour and breadcrumbs.
  • If you'd like a healthier alternative, bake the tomatoes at 400°F for 15 minutes until crispy.
  • Fried tomatoes can be stored in the fridge for 2-3 days or frozen for 2-3 months. Reheat in the oven or air fryer for best results.
  • If you don’t have a thermometer, test the oil with a small amount of the breadcrumb mixture; if it fries immediately, the oil is ready.

Nutrition

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