Cultural Fried Green Tomatoes Recipe

Ingredients:

  • 4 green tomatoes, firm and slightly underripe
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Vegetable oil, for frying
  • Buttermilk (optional, for soaking)
  • Lemon wedges, for serving (optional)
  • Remoulade sauce or ranch dressing, for dipping (optional)

Instructions:

Prepare the Green Tomatoes:

Wash the green tomatoes thoroughly under cold water and pat them dry with paper towels. Remove the stems and slice the tomatoes into 1/4 to 1/2-inch thick rounds.

Prepare the Coating:

In a shallow dish or bowl, combine the cornmeal, all-purpose flour, salt, black pepper, paprika, and cayenne pepper (if using). Mix well to evenly distribute the seasonings.

Coat the Tomatoes:

If desired, you can soak the tomato slices in buttermilk for about 15-30 minutes to tenderize them and enhance flavor. However, this step is optional.

Dredge each tomato slice in the seasoned cornmeal mixture, ensuring that both sides are evenly coated. Shake off any excess coating and place the coated tomato slices on a plate or wire rack.

Heat the Oil:

In a large skillet or frying pan, heat enough vegetable oil to cover the bottom of the pan to a temperature of 350°F (175°C) over medium-high heat. You can also use a deep fryer if you have one.

Fry the Tomatoes:

Carefully place the coated tomato slices in the hot oil, making sure not to overcrowd the pan. Fry the tomatoes in batches, if necessary, to avoid lowering the oil temperature too much.

Fry the tomato slices for 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon or spatula to carefully flip the tomato slices halfway through cooking.

Drain and Serve:

Once the fried green tomatoes are cooked to perfection, remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.

Serve the fried green tomatoes hot as a side dish or appetizer. If desired, serve them with lemon wedges for squeezing over the tomatoes or with remoulade sauce or ranch dressing for dipping.

Pro Tips:

  • Choose firm and slightly underripe green tomatoes for frying, as they hold their shape better and have a tangy flavor that pairs well with the crispy coating.
  • If you don’t have buttermilk for soaking the tomatoes, you can use regular milk or even beaten eggs as a substitute.
  • For extra flavor, you can season the cornmeal coating with additional herbs and spices such as garlic powder, onion powder, or dried herbs like basil or thyme.
  • To keep the fried green tomatoes warm while frying subsequent batches, place them on a wire rack set over a baking sheet in a preheated oven set to the lowest temperature.
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