Fried Green Tomatoes (Southern and Midwestern USA)
Green tomatoes, sliced and coated with flour and cornmeal, fried and served with remoulade or ranch dressing. We may have a red tomato shortage if more people find out how good the green ones can be. Oddly enough, while fried green tomatoes are as Southern as it gets, they are believed to have come to us through Jewish immigrants in the Midwest.
Equipment
- Normal Kitchen Utensils
Ingredients
- 2 Large Green Tomatoes
- 1/2 C Cornmeal
- 1/2 C Buttermilk
- 1/2 C All-Purpose Flour
- 1 Egg
- Vegetable Oil For Frying
- Salt and Pepper to Taste
Instructions
- Pour half an inch of oil into a skillet or pan deep enough for frying. Heat to 375 degrees.Vegetable Oil
- While the oil heats, mix the cornmeal, half the flour, 1 tsp salt and 1/2 tsp pepper in a shallow dish.1/2 C Cornmeal, 1/2 C All-Purpose Flour, Salt and Pepper to Taste
- Beat the egg and buttermilk in a separate dish.1/2 C Buttermilk, 1 Egg
- Slice the top and bottom off of each tomato. Slice the bodies of the tomatoes into 1/3 inch rounds.2 Large Green Tomatoes
- Dredge each round in the remaining flour, shaking off any excess.
- Dip the rounds into the egg mixture and then coat evenly with the cornmeal mixture.
- Once the oil is heated, fry the rounds (in batches if need be) approximately 2-3 minutes. Flip halfway through if the oil does not cover the rounds.
- Once the cornmeal is golden brown, remove to a draining rack or a dish covered in paper towels. Season with salt to taste.
- Serve with a side of ranch or Cajun remoulade, or in a po' boy .
Notes
Note: You can use tomatoes with a little pink in them. In fact, you can use red tomatoes. The important factor is to make sure they are still really solid and not super ripe, because ripe tomatoes will become mushy when fried.