Fried Green Tomatoes

 

Why Green Tomatoes?
The green tomatoes used in this recipe are unripe tomatoes. Unripe tomatoes are firmer and less juicy than their ripe counterparts. They are also tangier and milder in flavor, perfect for this batter fried treatment.

At the end of the gardening season, tomatoes don't always have the warm weather needed to ripen. Recipes like this put them to good use, and are so beloved by some that they pick tomatoes early.

The Best Ingredients for Fried Green Tomatoes
If you can find it, use white cornmeal, since it’s the primary cornmeal used in Southern recipes. Don't use a seasoned cornmeal mix for this recipe.

Buttermilk adds a nice tang, but if milk is all you have, that'll work just fine.
Be sure to use regular all-purpose flour instead of heavier whole grain flours. All-purpose flour will keep the recipe light and crispy!

~
Ingredients

3 medium-sized, firm green tomatoes
Kosher salt
1 cup all-purpose flour
1 tablespoon Cajun seasoning
1/2 cup milk or buttermilk
1 large egg
1/3 cup fine white cornmeal
1/2 cup fine dry bread crumbs
1/4 cup peanut, canola, or olive oil for frying

Method
Slice and salt green tomatoes:
Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.

Slicing green tomatoes to show how to make fried green tomatoes
Set out shallow bowls with coating ingredients:
While the salted green tomato slices are resting, place in three separate, shallow bowls: 1) the flour and Cajun seasoning (if using), 2) buttermilk and egg, and 3) breadcrumbs and cornmeal.

Whisk together the egg and buttermilk.

Three bowls to make a fried green tomatoes recipe.
Three bowls with ingredients combined to make a fried green tomatoes recipe.
Bread the tomato slices:
Heat the oil in a skillet on medium heat. Dip the green tomato slices in the flour-seasoning, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.

Dipping green tomatoes in flour mixture.
Dipping floured green tomato in egg mixture.
Dipping fried green tomato and breading.
Fry the breaded tomatoes:
In the skillet, fry half of the coated tomato slices at a time, for 3 to 5 minutes on each side or until brown.

Set the cooked tomatoes on paper towels to drain.

These fried green tomatoes are fantastic with a little hot sauce or remoulade.




Comments

Post a Comment

Popular posts from this blog

My Pecan Pie from the DoubleDay Cookbook

Image
Old-Fashioned Southern Pecan Pie Almost too good to be true. [My kids might come runnin' if they heard I just made one] This is the only recipe that doesn't use corn syrup [ugh] Serves 8 Ingredients 1¼ cups sifted flour ½ teaspoon salt 1/3 cup vegetable shortening or lard, chilled ¼ cup ice water 1 cup pecan halves 1 one-pound box light brown sugar ¼ cup sifted flour ½ teaspoon salt ½ cup milk 1½ teaspoons vanilla 3 eggs ½ cup melted butter or margarine Directions Make the pastry: Place flour and salt in a shallow mixing bowl and cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle water over surface, 1 tablespoon at a time, and mix in lightly and quickly with a fork, just until pastry holds together. Shape gently into a ball on a lightly floured pastry cloth, then flatten into a circle about 1 inch thick, evening up rough edges. Using a lightly floured, stockinette-covered rolling pin and short, firm strokes, roll into a circle about 3 inches l...
Read more

Pantry Pasta With Anchovies, Olives & Capers

Image
I used to make this for Mack & I at least once a week Ingredients 1 1/2 tablespoons kosher salt, plus more to taste 1 bunch parsley leaves, chopped (about 1 3/4 cups) 1/2 cup chopped oil-cured olives 6 tablespoons olive oil 1 (2-ounce) tin anchovies, drained of oil and minced into oblivion 3 tablespoons drained capers, roughly chopped 2 big garlic cloves (or 3 small), peeled and minced 1/2 teaspoon red pepper flakes 12 ounces spaghetti 2/3 cup grated parmesan (or pecorino) Directions Set a big pot of water on the stove over high heat to come to a boil. When it does, add the salt. Meanwhile, make the sauce. Combine the parsley, olives, olive oil, anchovies, capers, garlic, and red pepper flakes in a big bowl. When the water is boiling, add the pasta. Cook until al dente (I like to start tasting noodles after 8 minutes). Use tongs to transfer the pasta to the bowl with the sauce. Toss. Season with salt to taste (you probably won’t need it, but always good to check). Serve with the ch...
Read more