Fried Green Tomatoes
Nothing could be more southern than fried green tomatoes, right? Well, history indicates that recipes for these crispy fried slices were originally printed in church cookbooks from Dayton, Ohio in the late 1800’s. Whether they originated from the Midwest or from the South, Fried Green Tomatoes are a delicious summertime side dish. And, of course, they taste the best when those beautiful, juicy green tomatoes come straight from your garden or farmer’s market.
Fried Green Tomatoes are found on many southern menus. They are a tasty side dish and can be used in many recipes. We had eaten them on burgers and sandwiches, and even a salad or two. But we usually eat them as a side dish and they are gone in no time flat.
This recipe is a simple preparation using bread crumbs and cornmeal for the coating. The cornmeal gets crispy when fried and gives you that irresistible crunch that everyone craves. Let’s get started.
Fried Green Tomatoes Recipe
What’s needed?
- 2 large green tomatoes, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup all purpose flour
- 1 egg
- 1/3 cup of buttermilk
- 1/2 cup seasoned bread crumbs
- 1/4 cup cornmeal
- 1/2 cup canola oil for frying
- Ranch Dressing for dipping
How to make Fried Green Tomatoes?
- Wash and dry your tomatoes. Remove the tops and bottoms and cut the tomatoes into thick slices. Salt and pepper them.
- Put 1/2 cup of canola oil in the bottom of a large skillet and heat to medium high.
- Place 1/2 cup of flour onto a plate. Beat one egg and a 1/3 cup milk in a small bowl. Pour 1/2 cup breadcrumbs and 1/4 cup of cornmeal onto a separate plate and mix well.
- Begin by dusting the tomato slices, one at a time, with flour, then dipping in the egg wash, then coating with the breadcrumb mixture. Gently place each slice in the skillet as not to splash the hot oil.
- Cook over medium heat until golden brown, about 3 minutes. Turn them over and cook for another 3 minutes, until crispy. Remove the slices from the pan and place them on a plate lined with paper towels to cool slightly.
- This recipe makes 4 servings, 2 slices per person. I served these Fried Green Tomatoes with crab cakes, corn on the cob and a tall glass of sweet tea. We usually dip our Fried Green Tomatoes in a bit of Ranch dressing.
When traveling to restaurants throughout the South, I’ve also found these heavenly fried slices on burgers with Pimento Cheese. So delicious!! Are you hungry yet?
This is one of the best southern side dishes you can make. Looking for more great side dishes, check out these recipes, including Sour Cream and Chive Potatoes, BLT Pasta Salad, and Blue Ribbon Dill Pickles.
Fried Green Tomatoes
Ingredients
- 2 large green tomatoes, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup all purpose flour
- 1 large egg
- 1/3 cup buttermilk
- 1/2 cup bread crumbs
- 1/4 cup cornmeal
- 1/2 cup canola oil , for frying
- Ranch Dressing for dipping
Instructions
- Wash and dry your tomatoes. Remove the tops and bottoms and cut the tomatoes into thick slices. Salt and pepper them.
- Put one cup of canola oil in the bottom of a large skillet and heat to medium high.
- Place 1/2 cup of flour onto a plate. Beat one egg and a 1/3 cup milk in a small bowl. Pour 1/2 cup breadcrumbs and 1/4 cup of cornmeal onto a separate plate and mix well.
- Begin by dusting the tomato slices, one at a time, with flour, then dipping in the egg wash, then coating with the breadcrumb mixture. Gently place each slice in the skillet as not to splash the hot oil.
- Cook over medium heat until golden brown, about 3 minutes. Turn them over and cook for another 3 minutes, until crispy. Remove the slices from the pan and place them on a plate lined with paper towels to cool slightly. Repeat until all slices have been fried.
- This recipe makes 4 servings, 2 slices per person. I served these Fried Green Tomatoes with crab cakes, corn on the cob and a tall glass of sweet tea. We usually dip our Fried Green Tomatoes in Ranch dressing.
Equipment
- 1 large skillet