Fried Green Tomatoes

Fried Green Tomatoes

A couple of years ago I  was out to dinner with my husband and was immediately excited to see fried green tomatoes on the menu.  Me: “OOO YES! Let’s get the fried green tomatoes!” Husband: “What are those?” Me: “WHAT?!?! you’ve never had them?!? What else have you missed out on because of your weird Southern California childhood?” (apparently a Little Debbie Zebra Cake never made it into his school lunch either… needless to say he’s lucky to have me 🙂 but that’s another story for another day).

We ordered them.  We ate them.  Brad discovered his newfound love for fried green tomatoes and I started to seek out different recipes to try at home.  Finding green tomatoes is actually harder than you would think. Green tomatoes are just under ripped regular tomatoes so the stores near me rarely have them so  when I do find them I snatch them up to try a new recipe each time. (Reason #1 I have started to grow tomatoes…soon I will have some good and ready for another round) Green heirloom tomatoes are not the same thing – delicious yes, but not the same thing.

Yesterday, we had brunch with friends.  Unbeknownst to us there was a local farmers market on the side-street beside the restaurant, although that made us circle the block to find parking we were all excited for a after-brunch farmers market jaunt.  My lucky day – GREEN TOMATOES – I bought them ALL… all three of them.

Fried Green Tomatoes were immediately added to our Sunday Night dinner.

Fried Green Tomatoes

  • Servings: 4
  • Difficulty: medium
  • Print

Ingredients

  • 3 medium firm green tomatoes, seasoned with salt and pat dry
  • 1 Cup of flour
  • 1- 2 TBSP of Cayenne Pepper
  • 1/2 Cup of Buttermilk
  • 1 Egg
  • 1/3 Cup of Cornmeal
  • 1/2 Cup of Panko bread crumbs
  • 1/2 Cup of Vegetable Oil (or Canola Oil if you have that on hand)

Directions

  1. Cut the green tomatoes into 1/4 inch thick slices and sprinkle with salt.  Allow the salt to dissolve and then pat the tomatoes dry with a paper towel.
  2. Assemble the dredging stations.
    • In one bowl add the flour and cayenne pepper.
    • In bowl two, add the buttermilk and egg.  Whisk until fully combined.
    • In bowl three, add the cornmeal & panko bread crumbs.  Stir until fully combined.
  3. Preheat oil in a wide-area pan or pot to 350 degrees.  It should be deep enough for safely frying the tomatoes.  I usually use a dutch oven or a cast-iron skillet.
  4. Dredge the tomatoes.
    • Dip the individual tomato slices one by one covering both sides completely in the flour mixture.  Shake off excess flour so that the tomatoes are evenly covered.
    • Dip the slice into the buttermilk & egg mixture to completely & evenly cover the flour.
    • Dip the slice in the cornmeal & bread crumb mixture to completely and evenly cover the entire tomato slice.
    • Repeat with all tomato slices.
  5. Carefully drop tomatoes in pre-heated oil.  (Warning, oil may pop up). Make sure to do a few at a time – the oil temperature will drop if the pan is overcrowded, I usually do 3 at a time.  Fry for about 3 minutes on each side – long enough to cook the tomato & to create a brown crust on the outside.
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  7. Remove with a slotted spatula and drain on a paper towel.  While hot, lightly sprinkle salt on top.
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I served them with a side of creamy ranch dip.

They were so good.  I fried all three of my precious-hard-to-find green tomatoes (about 12 slices). And we ate them all! – a special treat for my husband since he’s he’s been doing all of the dishes lately – it’s the least I could do.

Summertime dinners are great!



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