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Fried Green Tomatoes

Fried Green Tomatoes
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Fried Green Tomatoes are a Southern classic featuring firm, tangy green tomatoes coated in a crispy cornmeal and flour crust, then fried to golden perfection. This easy-to-make appetizer delivers a perfect balance of crunch, zest, and comfort food goodness, ready in under 30 minutes for any occasion.

Ingredients

Scale

Main Ingredients

  • 4 large firm green tomatoes, sliced into ¼-inch thick rounds
  • ½ cup all-purpose flour
  • ½ cup cornmeal
  • 1 cup buttermilk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Vegetable oil, for frying (about ½ inch depth in pan)

Optional Spices and Additions

  • ½ teaspoon paprika (optional)
  • ¼ teaspoon cayenne pepper or chili powder (optional, for spicy twist)
  • ¼ cup grated Parmesan cheese (optional, for cheesy coating)

Instructions

  1. Prepare the Tomatoes: Wash the green tomatoes thoroughly and slice them evenly into ¼-inch thick rounds. Uniform thickness ensures even cooking and optimal texture.
  2. Set Up Your Dredging Stations: In the first bowl, combine the all-purpose flour, salt, black pepper, and any optional spices like paprika or cayenne pepper. In the second bowl, pour the buttermilk. In the third bowl, place the cornmeal (and grated Parmesan if using) to create your coating station.
  3. Dip and Coat Each Slice: Dip each tomato slice first into the flour mixture, shaking off any excess. Then soak it in the buttermilk, and finally press it firmly into the cornmeal coating to achieve an even and thick crust.
  4. Heat the Oil: Pour vegetable oil into a heavy skillet or cast-iron pan to about ½ inch depth. Heat over medium-high until the oil shimmers but does not smoke, approximately 350°F.
  5. Fry the Tomatoes: Gently place the coated tomato slices into the hot oil. Fry each side for 3 to 4 minutes until golden brown and crispy. Avoid overcrowding the pan to keep the oil temperature steady.
  6. Drain and Serve: Remove the fried tomato slices with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil. Serve warm for the best flavor and crunch.

Notes

  • Keep tomato slices uniform in thickness for even cooking.
  • Maintain oil temperature at around 350°F using a thermometer to ensure crispiness without greasiness.
  • For extra crunch, repeat the buttermilk and cornmeal coating step before frying.
  • Let coated slices rest for a minute before frying to help the crust set.
  • Drain excess oil by placing fried tomatoes on paper towels immediately after frying.

Nutrition

Keywords: fried green tomatoes, Southern recipe, appetizer, crispy tomatoes, comfort food

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