**Fried green tomatoes are a Southern delicacy, enjoyed for their tangy and slightly tart flavor. Made with unripe green tomatoes, this classic dish is a staple of Southern cuisine and a perfect way to use up garden-fresh tomatoes. This article offers two delectable variations on the classic fried green tomato recipe, ensuring there's something for every palate. The first recipe stays true to the traditional Southern style, using a simple batter of flour, eggs, and milk, while the second recipe adds a unique twist with a crispy panko crust. Both recipes result in golden-brown, crispy fried green tomatoes that are sure to tantalize your taste buds.**
Let's cook with our recipes!
SOUTHERN FRIED GREEN TOMATOES RECIPE
Steps:
- In a large shallow bowl combine flour and spices. Whisk or stir to combine and set aside.
- .Use a mandoline slicer or a sharp knife and cutting board to slice each tomato into 1/4 inch pieces (no larger). Lay the sliced green tomatoes out on a large cookie sheet or plate and sprinkle with salt and pepper.
- Next dredge each slice in the flour mixture until coated shaking off the excess. Return to the cookie sheet and let sit for 5 minutes. After 5 minutes the tomatoes will begin to soak up some of the flour mixture. Once this happens dredge the tomatoes through the flour mixture a second time shaking off the excess.
- Add vegetable oil to a large deep skillet and heat over medium heat. You want the oil about an inch deep. Once the oil is shimmering, add your green tomatoes in and fry for 3-5 minutes per side until they are brown and crispy.
- Once golden brown remove from the oil and place on a paper towel lined plate and continue to fry in batches until all the tomatoes are fried. Serve warm with hot mayo sauce.
Nutrition Facts : Calories 287 kcal, Carbohydrate 32.2 g, Protein 4.2 g, Fat 16.1 g, SaturatedFat 2.8 g, Cholesterol 5 mg, Sodium 428 mg, Fiber 2 g, Sugar 3.8 g, ServingSize 1 serving
FRIED GREEN TOMATOES
Fried green tomatoes are a classic Southern dish made with sliced unripe green tomatoes. They're a must-have during summer when tomatoes are in season!
Provided by Elise Bauer
Categories Side Dish Snack Green Tomato Southern Tomato
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Slice and salt green tomatoes: Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.
- Set out shallow bowls with coating ingredients: While the salted green tomato slices are resting, place in three separate, shallow bowls: 1) the flour and Cajun seasoning (if using), 2) buttermilk and egg, and 3) breadcrumbs and cornmeal. Whisk together the egg and buttermilk.
- Bread the tomato slices: Heat the oil in a skillet on medium heat. Dip the green tomato slices in the flour-seasoning, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.
- Fry the breaded tomatoes: In the skillet, fry half of the coated tomato slices at a time, for 3 to 5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain. These fried green tomatoes are fantastic with a little hot sauce or remoulade .
Nutrition Facts : Calories 379 kcal, Carbohydrate 48 g, Cholesterol 48 mg, Fiber 3 g, Protein 10 g, SaturatedFat 2 g, Sodium 1104 mg, Sugar 6 g, Fat 17 g, ServingSize Serves 4 as a side dish, UnsaturatedFat 0 g
QUICK FRIED GREEN TOMATOES
"My grandmother came up with her own version of fried green tomatoes years ago. Our family loves it," says Melanie Chism of Coker, Alabama. "It's a traditional taste of the South that anyone anywhere can enjoy!"
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Slice tomatoes 1/4 in. thick. Sprinkle both sides with salt and lemon-pepper. Let stand for 20-25 minutes. Coat with cornmeal. In a large skillet, heat oil over medium heat. Fry tomatoes for 3-4 minutes on each side or until tender and golden brown. Drain on paper towels. Serve immediately.
Nutrition Facts :
FRIED GREEN TOMATOES
Though fried green tomatoes are commonly thought of as a Southern staple, they were actually an invention of 19th-century Northern farmers who would pick the remaining green tomatoes from their vines before first frost.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes about 20
Number Of Ingredients 6
Steps:
- Season tomatoes with salt and pepper. Mix together cornmeal and pimenton in a bowl. Lightly beat eggs in another bowl.
- Heat oil in a skillet over medium heat. Dip tomatoes in egg, and dredge in cornmeal mixture. Working in batches, fry tomatoes in a single layer until golden brown, about 3 minutes per side. Let drain on a paper-towel-lined plate.
FRIED GREEN TOMATOES WITH BACON RéMOULADE
Tart unripe tomatoes are the star of this dish: Tossed in a cornmeal batter, then fried in bacon fat for just a couple of minutes per side. The crisp outside yields to a soft middle, finished with a relish of pickled tomatoes and smoky-sweet bacon. Or, skip the relish, and do as our commenters suggested: Pair it with a creamy mayonnaise sauce, infused with red peppers or even sriracha.
Provided by Melissa Clark
Categories easy, appetizer, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make the bacon rémoulade: In a large nonstick skillet over high heat, cook bacon until crisp, about 6 minutes. Transfer to a plate lined with paper towels to drain. Reserve the bacon grease in the skillet.
- In a small bowl, combine pickled tomatoes and chives. Crumble in bacon. In a medium bowl, combine egg yolk, 1 tablespoon green tomato pickling liquid (or lemon juice), 1 teaspoon cold water and 1/4 teaspoon salt. While whisking constantly, slowly drizzle in neutral oil and olive oil until sauce begins to thicken into mayonnaise. Add more pickling liquid to taste.
- Finely chop 1/2 cup of the pickled-tomato-and-bacon relish and mix it into mayonnaise to make rémoulade. Save remaining relish for serving.
- Prepare the tomatoes: Sprinkle 1 teaspoon salt and 1 teaspoon pepper over green tomatoes and set aside. Put flour in a shallow bowl, the eggs in another shallow bowl, and the cornmeal in a third. Line a rimmed baking sheet with parchment paper. Add tomatoes to flour one or two at a time. Coat all over, shake off any excess and transfer to eggs. Dip both sides in eggs, shake off any excess and transfer to cornmeal. Press tomatoes into cornmeal until well coated on both sides, and then transfer to baking sheet. Repeat with remaining tomatoes.
- Heat the nonstick skillet with the bacon grease over medium heat. Line a rimmed baking sheet with paper towels or a paper bag. When grease is hot but not smoking, add tomatoes to pan in batches of 3 to 4. Cook 2 to 3 minutes per side, or until golden brown. Transfer to lined baking sheet and sprinkle with salt while still hot. Repeat with remaining tomatoes. Serve fried tomatoes with rémoulade, bacon and pickled green tomato relish and hot sauce.
Nutrition Facts : @context http, Calories 674, UnsaturatedFat 26 grams, Carbohydrate 68 grams, Fat 36 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 641 milligrams, Sugar 5 grams, TransFat 0 grams
Tips:
- Choose firm, ripe green tomatoes for frying. Avoid tomatoes that are too soft or have blemishes.
- Slice the tomatoes into 1/2-inch thick slices.
- Coat the tomato slices in a mixture of flour, cornmeal, salt, and pepper. You can also add other seasonings, such as garlic powder, onion powder, or cayenne pepper.
- Fry the tomato slices in hot oil until they are golden brown and crispy. Be careful not to overcrowd the pan, or the tomatoes will not cook evenly.
- Drain the fried green tomatoes on paper towels to remove excess oil.
- Serve the fried green tomatoes hot with your favorite dipping sauce. You can also use them as a side dish or in sandwiches and salads.
Conclusion:
Fried green tomatoes are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect fried green tomatoes every time.
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