Fried green tomatoes are a classic Southern dish featuring unripe green tomatoes sliced, breaded, and fried until crispy. Known for their tangy flavor and crunchy texture, they are a beloved comfort food and a staple in Southern cuisine. Often enjoyed as an appetizer or side dish, fried green tomatoes capture the essence of traditional Southern cooking and hospitality.
Fried green tomatoes
Ingredients:
4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
How To Make Fried Green Tomatoes:
Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Variations:
- Spicy Fried Green Tomatoes: Add cayenne pepper, hot sauce, or chili powder to the breading mixture for extra heat.
- Herb-Infused: Incorporate dried herbs like thyme, oregano, or basil into the cornmeal and flour mixture for a fragrant twist.
- Cheesy: Mix grated Parmesan or cheddar cheese into the breading for added flavor and richness.
- Gluten-Free: Use a gluten-free flour blend or cornmeal exclusively to make the dish suitable for those with gluten sensitivities.
- Baked Version: For a lighter option, bake the breaded tomato slices in the oven at 400°F (200°C) until crispy, turning once during cooking.
Tips:
- Choose Firm Tomatoes: Use unripe green tomatoes that are firm and less likely to become mushy during frying.
- Dry Tomatoes Thoroughly: Pat the tomato slices dry with paper towels to remove excess moisture and help the breading stick better.
- Heat Oil Properly: Ensure the oil is hot enough (about 350°F or 175°C) before frying to achieve a crispy crust and prevent sogginess.
- Avoid Overcrowding: Fry the tomato slices in batches to avoid overcrowding the pan, which can lower the oil temperature and lead to uneven cooking.
- Season After Frying: Season the fried tomatoes with a little extra salt immediately after frying while they are still hot for the best flavor.
To store fried green tomatoes:
- Cool Down: Allow the fried green tomatoes to cool to room temperature before storing to prevent condensation and sogginess.
- Refrigeration: Place the cooled tomatoes in an airtight container. You can layer them with parchment paper to prevent sticking. Store in the refrigerator for up to 3 to 4 days.
- Freezing (Optional): For longer storage, freeze the tomatoes. Place the cooled, fried tomatoes in a single layer on a baking sheet and freeze until solid. Transfer the frozen tomatoes to a freezer-safe bag or container. They can be frozen for up to 2 to 3 months. Reheat directly from frozen in the oven to maintain crispiness.
- Reheating: Reheat refrigerated or frozen fried green tomatoes in an oven at 375°F (190°C) for 10-15 minutes or until crispy and heated through. Avoid reheating in the microwave, as it can make them soggy.