Fried Green Tomatoes
Here is how to make Fried Green Tomatoes using 4 green tomatoes purchased at a Farmers Market, dipping them in buttermilk, dredging them with a zesty cornmeal mix, and frying them until golden brown. Theres nothing like the taste of Fried Green Tomatoes
Here is how to make Fried Green Tomatoes using 4 green tomatoes purchased at a Farmers Market, dipping them in buttermilk, dredging them with a zesty cornmeal mix, and frying them until golden brown. Theres nothing like the taste of Fried Green Tomatoes
- Carbohydrate 44.5826075003054 g
- Cholesterol 1.8375 mg
- Fat 15.8452700000032 g
- Fiber 3.96236259071217 g
- Protein 7.26479375007056 g
- Saturated Fat 1.36975937500057 g
- Serving Size 1 1 Serving (230g)
- Sodium 74.5226250001092 mg
- Sugar 40.6202449095932 g
- Trans Fat 0.913138125000967 g
- Calories 341 calories
Step-by-step
- In a gallon-sized zip-lock bag, place ? cup cornmeal mix, ? cup flour, ? tablespoon garlic powder, and 1/8 teaspoon ground red pepper.
- Close the bag and shake it, distributing the ingredients, and then set it aside.
- Pour ? cup buttermilk into a small bowl.
- Season with salt and pepper, to taste, and then set aside.
- Place an iron (or other) skillet over medium heat, and add 4 tablespoons of cooking oil.
- When the oil is hot (not smoking), quickly prepare your green tomato slices for frying.
- For each slice, dip it first into the seasoned buttermilk, then into the spiced cornmeal mixture, coating generously, and then place it into the hot oil in the skillet.
- Continue until the skillet is full (single layer), or you have used all of your green tomato slices.
- Now fry the coated green onion slices over medium heat, watching carefully to see how brown they are getting on the underside.
- When they are browned to your liking, turn them over, and brown the other side.
- When both sides are nicely browned, remove the fried green tomatoes from the skillet, and place them on a tray, covered with paper toweling, to drain.
- Then remove to a nice serving dish, serve with hot cayenne pepper sauce, and you have a quaint, tasty Southern side dish!
- Enjoy!!
The Case for Cast Iron
Heavy-bottomed cast iron distributes heat reliably, preventing hot spots that burn cornmeal coatings before the interior softens. Aluminum pans lack adequate thermal mass for this task. Heat the oil to medium before starting. The oil should shimmer without smoking. Maintain this temperature so the flour and cornmeal hydrate properly in the fat rather than absorbing excess grease.
Securing the Crust
Success depends on moisture management. Slice the tomatoes uniformly to one-half inch thickness. Pat the exterior surfaces dry before the buttermilk dip. Excess surface water causes the batter to slide off the vegetable entirely. Shake excess liquid from the slices before dredging. A thin, even buttermilk layer creates the adhesive bond required for the dry cornmeal mixture to stick.
Achieving Contrast
Texture relies on starch gelatinization and protein coagulation. The cornmeal creates rigidity, while the internal tomato pectin breaks down slightly during frying. Overcrowding the pan drops the oil temperature instantly. Fry in batches to ensure steam escapes freely. Drain the finished slices on paper towels immediately upon removal from the skillet to preserve crispness.
