Southern Fried Green Tomatoes are a quintessential dish that brings the taste of the Southern USA to your kitchen. Crisp on the outside and tangy on the inside, this dish is perfect for using up those garden-fresh green tomatoes.
Green Tomatoes: The star of this dish, green tomatoes are firm and tart, providing a perfect contrast to the crunchy coating. All-purpose flour and cornmeal create the crispy crust that Southern fried foods are famous for. The salt and black pepper add essential seasoning, while a dash of cayenne pepper gives a subtle kick of heat. Eggs and buttermilk are combined to create a luscious batter that helps the coating stick to the tomatoes. Finally, vegetable oil is used for frying to achieve that golden-brown perfection.
Fried Green Tomatoes are delightful on their own but can be elevated with a creamy remoulade or spicy aioli dipping sauce. For a more substantial meal, serve them alongside grilled chicken or a fresh garden salad. They also make a fantastic addition to sandwiches, adding crunch and zest.
Start by slicing your green tomatoes into 1/4-inch thick rounds. This thickness is just right to ensure they cook through without becoming mushy. Set the slices aside, and then gather your breading ingredients. In a shallow dish, mix together the flour, cornmeal, salt, black pepper, and cayenne pepper. This combination gives the tomatoes their signature crunch and spice.
In another bowl, whisk the eggs and buttermilk until well combined. The buttermilk adds a tangy note and helps the flour mixture adhere to the tomatoes. Now, it's time to coat the tomatoes. Dip each slice first into the flour mixture, ensuring it's lightly covered. Next, submerge it in the egg mixture, letting any excess drip off. Finally, return it to the flour mix for a thorough coating. This double-dipping ensures a flavorful and crispy exterior.
Heat your vegetable oil in a large skillet over medium-high heat. You want the oil to be hot enough so the tomatoes sizzle when they hit the pan but not so hot that they burn quickly. Fry the tomato slices in the oil for about 3-4 minutes on each side, until they're golden brown. Work in batches if necessary, so you don't overcrowd the pan.
Once fried, remove the tomatoes and let them drain on paper towels. This step helps remove any excess oil, keeping them crisp. Serve them immediately for the best texture and taste.
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