Fried green tomatoes are a Southern classic that brings a delightful crunch and tangy flavor to your table. This recipe is not only easy to follow but also perfect for elevating your meal. Whether you’re serving them as a side dish, appetizer, or topping for a sandwich, these fried delights are sure to impress. Let’s dive into the ingredients and the step-by-step process to make this delicious dish!
Ingredients
- 4 medium green tomatoes
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup buttermilk
- Salt and pepper to taste
- Oil for frying
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 20 minutes.
Nutritional Value
Each serving (approximately 3 slices) contains:
– Calories: 250
– Fat: 12g
– Carbohydrates: 32g
– Protein: 5g
This nutritional information is based on a single serving for one person.
Step-by-Step Cooking Process
- Start by slicing the green tomatoes into 1/4-inch thick slices.
- In a bowl, whisk together the buttermilk and eggs until well combined.
- In another bowl, mix the cornmeal, flour, salt, and pepper.
- Dip each tomato slice in the egg mixture, allowing excess to drip off.
- Coat the dipped tomato slice in the cornmeal mixture, pressing lightly.
- Heat oil in a skillet over medium heat, enough to cover the bottom.
- Once hot, carefully place several coated tomato slices in the skillet.
- Fry for 3-4 minutes on each side or until golden brown.
- Remove from the skillet and drain on paper towels.
- Serve warm with your favorite dipping sauce.
Alternative Ingredients
If you want a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. You can also use almond milk instead of buttermilk for a dairy-free version.
Serving and Pairings
Fried green tomatoes pair beautifully with remoulade or ranch dressing. They also make a great addition to sandwiches, especially with crispy bacon and lettuce.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 375°F (190°C) for about 10 minutes. They can also be frozen, but it’s best to consume them fresh for optimal taste.
Cooking Mistakes
- Using ripe tomatoes will result in mushy slices.
- Not allowing the oil to heat properly can lead to soggy tomatoes.
- Overcrowding the skillet can cause uneven cooking.
- Skipping the coating step will prevent the crispy texture.
- Not seasoning the flour mixture will lead to bland flavors.
Helpful Tips
- Choose firm, unripe tomatoes for the best results.
- Let the coated tomatoes rest for a few minutes before frying.
- Experiment with spices in the cornmeal mixture for extra flavor.
- Use a cast-iron skillet for even heat distribution.
FAQs
Can I use ripe tomatoes for this recipe?
Ripe tomatoes are not recommended as they can become mushy during frying. It’s best to stick with firm green tomatoes for a crispy texture.
What can I serve with fried green tomatoes?
They are delicious with remoulade sauce, ranch dressing, or even as a topping for burgers and sandwiches.
Can I make these ahead of time?
While they are best served fresh, you can prepare the tomato slices and coatings ahead of time and fry them just before serving.
Are fried green tomatoes healthy?
While they are fried, using green tomatoes adds nutritional value, including vitamins A and C. Moderation is key!
How can I make these spicier?
Add cayenne pepper or hot sauce to the flour mixture for an extra kick of heat.
Conclusion
Fried green tomatoes offer a delightful blend of crunch and tang, making them a beloved dish in Southern cuisine. With this easy recipe, you can bring a taste of tradition to your kitchen. Enjoy them as an appetizer, side dish, or topping for your favorite meals!
Fried Green Tomatoes Recipe
Ingredients
- 4 medium green tomatoes
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup buttermilk
- Salt and pepper to taste
- Oil for frying
Instructions
- Slice the green tomatoes into 1/4-inch thick slices.
- Whisk together the buttermilk and eggs in a bowl.
- In another bowl, mix cornmeal, flour, salt, and pepper.
- Dip each tomato slice in the egg mixture, allowing excess to drip off.
- Coat the dipped slice in the cornmeal mixture, pressing lightly.
- Heat oil in a skillet over medium heat.
- Carefully place several coated tomato slices in the skillet.
- Fry for 3-4 minutes on each side until golden brown.
- Remove from skillet and drain on paper towels.
- Serve warm with your favorite dipping sauce.