Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Unripe tomatoes offer a tangy and slightly tart flavor, with a touch of sweetness that is boosted from cooking, making them extra delicious. This dish is popular all across America, typically served as an appetizer, though it rocketed to popularity when the movie “Fried Green Tomatoes” was released in 1991, based on the novel “Fried Green Tomatoes at the Whistle Stop Cafe.” The film solidified the dish in southern cuisine, and you’ll certainly find classic southern fried green tomatoes on menus there, though they’re easily enjoyed wherever you go. We absolutely love them. Let’s talk about how to make fried green tomatoes, shall we?
Green Tomatoes. Use firm, unripened green tomatoes, not tomatillos. I’m using a variety from my garden. Cornstarch. Buttermilk. You can use regular milk if needed, but buttermilk offers a touch more acidity for flavor. It’s also slightly thicker, so helps the breading stick to the tomatoes, and also contributes to crispiness. Large Egg. Corn Meal. All-Purpose Flour. Seasonings. I am using my homemade Cajun seasoning blend, but you can use your favorite spices, like paprika, cayenne, garlic, and onion. Vegetable Oil. For frying. I use either a simple vegetable oil blend, canola oil, or peanut oil.
This helps to drain some of the water from the tomatoes, which helps keep them firmer. You don’t want to drain them too much. In the second bowl, add the buttermilk and beat the egg into it until smooth. In the third bowl, combine the yellow cornmeal, flour, Cajun seasonings, and salt and pepper to taste. Dredge and Fry the Green Tomatoes. Working in batches, dip each tomato slice into the cornstarch, then the buttermilk and egg mixture, then into the seasoned flour-cornmeal mixture. Fry the coated green tomatoes in a single layer for 1-2 minutes per side, or until golden brown. Remove and allow to cool and drain on a wire rack or on paper towels. Lightly salt them before they cool. Boom! Done! Your fried green tomatoes are ready to serve. Easy enough to make, aren’t they? They look so good! I’m ready to eat them all right now. Pass me the remoulade! Don’t forget your favorite hot sauce! We like to spice things up a little. You can also be used in sandwiches, as an extra topping for burgers, or added to salads. I do not recommend freezing them. That’s it, my friends. I hope you enjoy this recipe for fried green tomatoes. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
The Southerner’s Cookbook: Recipes, Wisdom, and Stories (affiliate link, my friends!)
