I never even thought of Fried Green Tomatoes as a recipe until a few people asked me how to make them. They are super easy and very tasty when done right. My great grandmother used to make them, though hers were made with just flour, not the combo of flour and cornmeal that I use now. This method if dredging, dipping and dredging again is the secret to fried chicken and most any coated fried food. The final dredge changes, anything from seasoned flour to panko, but the method stays the same. In the fall green tomatoes are pulled from the vines before first frost, but here in the south, people treasure them all year and green tomatoes are sold in our farmer’s markets. To keep them from ripening, store in the refrigerator till ready to use. They will keep several weeks. I never refrigerate ripe tomatoes, as that kills the sweetness.
Set up a dredging station:
Pan 1: All Purpose flour
Pan 2 :1 cup of buttermilk 1-2 eggs whisked in
Pan 3: This is where you get a little creative:
- 1 cup of self rising flour
- 1 cup cornmeal or polenta/grits
- 2 tablespoons TSTE Sweet Onion Sugar (or turbinado sugar)
- 1 tablespoon TSTE Bacon Salt (or sea salt)
- 1 tablespoon fresh cracked TSTE Smoked Black Pepper (or regular black pepper)
Then slice up the green tomatoes about 1/2 inch thick. This thickness allows for a crispy crust and tender interior.
Heat canola or peanut oil to 350 degrees in a frying pan, about 1 1/2 inches deep.
Dredge the tomato slices in the flour, then the buttermilk mixture, making sure that the entire slice is covered in liquid.
Finally dredge the slices in the seasoned flour, making sure that all surfaces are covered.
Place in the frying pan, taking care not to crowd. fry till crispy and golden brown on each side and remove to a rack to drain. Repeat.
They can be served with a remoulade sauce, sweet chile sauce or put them on a BLT! They are even good cold.