How to make Fried Green Tomatoes - Southern Fried Green Tomato Recipe

How to Make Fried Green Tomatoes


Basic Recipe

  • 4 green (unripe) tomatoes
  • 1/2 cup buttermilk
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Vegetable or canola oil
  • 1/2 cup cornmeal

Beer Based Fried Green Tomatoes

  • 4 firm green tomatoes, washed
  • Oil for frying (vegetable or canola)
  • 1 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1/4 teaspoon baking powder
  • 200ml dark beer
  • Pepper


Classic Fried Green Tomatoes

  1. Pick your tomatoes wisely.Look for tomatoes that are medium in size and firm--softer, older tomatoes tend to get a little mushy when fried. If you are picking your own green tomatoes, try to pick the ones that are just barely getting a hint of a pinkish hue. These are the best for frying because they are less bitter than fully green tomatoes and have a bit of that delicious red tomato flavor.
  2. Heat a medium sized skillet.Cast-iron skillets work really well for this recipe, but any heavy skillet will work as well. Add ¼ to ½ inches of cooking oil to the pan. You don’t want to drown the tomatoes in oil so don’t put much more than ½ inches of oil into your pan.
    • For an extra boost of flavor, add three tablespoons of bacon grease to the oil and stir until it is relatively diluted. The bacon grease will give your tomatoes an extra dose of salty deliciousness.
  3. Wash the green tomatoes in cool water.Make sure to get rid of any dirt or foreign debris on the surface of the tomato. Pat them dry with paper towels and proceed to the cutting board. Patting them dry will make cutting them a bit easier.
  4. Slice the green tomatoes.For tomato slices that stay together best when fried, make inch (0.6 cm) thick slices. For even sturdier appetizers, cut the tomatoes into thirds.
    • If you are concerned that your tomatoes might be a little bitter (very green tomatoes can be) add a pinch of sugar each side of the slices. The sugar will cut the bitterness.
  5. Make the mixture you will use to dip your tomatoes in.There are many different recipes you can use. The most common one is to combine ½ cup of buttermilk with one large egg. Whisk the two ingredients together.
    • If you do not have buttermilk, you can whisk three eggs together. If you want to add a bit of creaminess to the mixture, you can add a dash of milk.
  6. Make the crunchy coating for the slices.Again, there are several variations you can use for this part of the recipe. The most common is to use a ½ cup of cornmeal. Combine ¼ cup of flour with the ½ cup of cornmeal. Add one teaspoon of salt and a half teaspoon of pepper. Stir all of the ingredients together and set it aside.
    • If you do not have cornmeal, you can use seasoned breadcrumbs (Italian or cracked pepper flavorings work well.) You could also crush up some crackers (Ritz work well) and set them aside in a bowl. The point is simply to add a bit of crunch to the fried tomatoes.
  7. Pour ¼ cup of flour into a bowl.Lay the tomatoes slices in the flour, coating both sides evenly. Once you have done this, lay the flour-coated slices in the buttermilk and egg mixture, making sure they are fully coated in the liquid. Once coated in the egg mixture, dredge them in the cornmeal mixture (or whatever crunchy coating you chose to use.) Make sure they get a generous dipping in the crunchy concoction.
  8. Fry the tomatoes.Place each coated slice into the hot oil in the skillet. Make sure to give each tomato enough space or else they might fuse together while they are getting fried. Fry them for three minutes on each side. A good way to know when they are done is to watch them until they develop a golden brown color. until golden brown.
  9. Remove them from the oil when they are golden brown.Use tongs to take each fried tomato out. Place them on a plate that has been covered with paper towels. The paper towels will absorb the grease that drips off of them, allowing them to become crunchy.
  10. Serve with salt and pepper and enjoy!Ranch also makes a great dipping sauce for these delicious fried treats.

Beer Battered Fried Green Tomatoes

  1. Pick out four firm, medium-sized green tomatoes.These should be the same sort of tomatoes you would purchase for normal fried tomatoes. Slice the tomatoes into evenly sized discs. Generally cutting them into thirds or fourths work best.
  2. Prepare a batter for your tomatoes.In a large bowl, combine one cup of flour, one tablespoon of cornstarch, and ¼ teaspoon of baking powder. You can also add any herbs you would like, as well as salt and pepper. Pour half a can of dark beer and a ½ cup of cold water into the dry mixture. Stir this mixture together.
    • Dark beer such as a lager or an ale works best but if you only have lighter beers or ambers on hand, those should work fine as well.
  3. Preheat oil in a heavy skillet.You should only pour about ½ an inch of oil into the skillet. The oil can either be vegetable oil or canola oil. Make sure the oil is fully heated by dropping a pinch of the batter into the oil. If it sizzles and immediately creates bubbles, the oil is perfectly heated.
  4. Dip each slice of tomato in the batter.Make sure to coat both sides of the tomatoes evenly. Because the batter will be relatively thin and slippery, you will need to dip the tomatoes in and make sure they are coated really well.
  5. Fry the tomatoes.You will then need to transfer them immediately to the frying pan to ensure that none of the batter drips off. You should fry them for about three minutes or until they are golden brown.
  6. Remove the tomatoes once they are golden brown.Place them on a plate or pan that has been covered in paper towels. This will ensure that the excess oil drains off and the tomatoes become extra crispy.
  7. Serve and enjoy.Note that these are awesome when served with a dipping sauce like Ranch or marinara.

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Quick Summary

If you want to make fried green tomatoes, heat 1/2 inch of cooking oil in a pan and wash your green tomatoes in cold water. Then, cut the tomatoes into slices no less than 1/4 inch thick. To make the coating, mix the buttermilk and eggs in a bowl, and combine the cornmeal, flour, salt, and pepper in another dish. To cook, coat the tomatoes in flour, dip them in the egg mixture, cover them with the cornmeal mixture, and fry them for 3 minutes on each side.

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  • You can try other veggies such as ripe tomatoes, zucchini, or pickles
  • Be careful slicing the tomatoes. Unripe tomatoes are more stiff than ripe ones.

Things You'll Need

  • Medium sized skillet
  • Tongs
  • Plate
  • Paper towels
  • Whisk

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Date: 07.12.2018, 13:34 / Views: 84255