Fried green tomatoes are a Southern classic that perfectly blend tangy, unripe tomatoes with a crispy, golden crust. This simple yet indulgent dish makes for a delightful appetizer or side, capturing the essence of comfort food in every bite.
Ingredients:
- 4 medium green tomatoes
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika (optional)
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 2 large eggs
- 1/2 cup buttermilk (or regular milk)
- Vegetable oil (for frying)
Instructions:
- Prepare the Tomatoes: Wash and dry the green tomatoes. Slice them into 1/4-inch thick rounds. Remove any seeds if necessary.
- Prepare the Breading: In one shallow dish, combine the flour, salt, black pepper, paprika, and cayenne pepper. In a second shallow dish, whisk together the eggs and buttermilk. In a third shallow dish, place the cornmeal.
- Bread the Tomatoes: Dip each tomato slice first into the flour mixture, coating both sides and shaking off the excess. Next, dip the floured tomato into the egg mixture, allowing any excess to drip off. Finally, dredge the tomato slice in the cornmeal, ensuring it is fully coated. Set aside on a plate or wire rack and repeat with remaining slices.
- 4. Heat the Oil: In a large skillet, pour enough vegetable oil to cover the bottom of the pan (about 1/4 inch deep). Heat the oil over medium heat until it shimmers (approximately 350°F or 175°C).
- Fry the Tomatoes: Carefully add a few coated tomato slices to the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to remove the fried tomatoes and place them on a paper towel-lined plate to drain excess oil.
- Serve: Serve the fried green tomatoes warm, garnished with fresh herbs or alongside your favorite dipping sauce (like remoulade or ranch dressing).
Tip: For added flavor, you can sprinkle some grated Parmesan cheese over the tomatoes before frying.
Aprile's Kitchen 