Fried green tomatoes are a classic Southern dish that is both crispy and savory. The dish is made by coating slices of green tomatoes in a seasoned cornmeal mixture and frying them until golden brown. To prepare the dish, green tomatoes are sliced into rounds and then seasoned with salt and pepper. Next, a mixture of cornmeal, flour, and seasonings such as paprika, garlic powder, and cayenne pepper is prepared in a shallow dish. Each slice of tomato is then coated in the cornmeal mixture and fried in hot oil until crispy and golden brown. The tomatoes are then drained on paper towels to remove any excess oil before serving. Fried green tomatoes can be served as a side dish, appetizer, or as a topping for a sandwich. This dish is a great way to use up unripe tomatoes and is a delicious addition to any Southern-style meal.
Made with green tomatoes, cornmeal and other ingredients, this super spicy dish is a culinary delight for any family. Can be served as a side dish with hot pepper sauce for weekend breakfast, lunch or dinners.
Unripe green tomatoes are used in this recipe. Tomatoes that aren’t fully ripe are harder and less juicy than those that are fully ripe. They’re also tangier and milder in flavor, making them ideal for batter frying.
Tomatoes don’t always get the warm weather they require to ripen near the conclusion of the gardening season. Recipes like these make good use of them, and some people even pick tomatoes early because of them.
This recipe is simply amazing. Every time I make it for my husband and kids, they just can’t stop raving about how they want more of it. They always want this in the house. Sadly, you can’t have this every day, but every time you do, it’ll be worth it. You can serve this with a glass of iced tea on a summer night, or just any time you like really. What’s even more amazing is that this recipe takes absolutely no time to make! All this delight with so much simplicity. It’s truly a hack.
Ready in: 25 minutes
Serves: 4-6 servings
Nutritional Information:
Per serving
379 calories; 17g fat; 48g carbs; 10g proteins
Ingredients:
1 cup stone-ground cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
1 pinch cayenne
1 1⁄2 cups buttermilk
Kosher salt
Fresh ground black pepper
4 large unripe tomatoes, cut into ½ inch thick slice
½ cup vegetable oil
1 tablespoon unsalted butter
Hot pepper sauce, for serving
Lemon wedge, for serving
Instructions:
Step 1: Combine the cornmeal, flour, garlic powder, and cayenne together in a large bowl. Then pour the buttermilk into another bowl and add salt and pepper to it.
Step 2: Dip the tomatoes in the buttermilk and then coat both sides in the cornmeal mixture. Place a skillet over medium heat and coat with oil.
Step 3: When the oil is hot, fry the tomatoes for about 3-4 minutes on each side or until it is golden brown and crispy on both sides. Then remove the tomatoes from the pan carefully and drain on paper towels.
Step 4: Serve and garnish with hot pepper sauce and lemon.