Fried Green Tomatoes Recipe
This tasty Fried Green Tomatoes Recipe uses buttermilk cornmeal breading and is fried until golden brown and tender.
Ingredients
- avocado oil
- 4 large thickly sliced green tomatoes
- 1 cup full-fat buttermilk
- 2 large eggs
- 2 teaspoons hot sauce
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 cup medium-ground cornmeal
- 2 teaspoons paprika
- coarse salt and fresh cracked pepper to taste
Instructions
- Heat a large non-stick skillet halfway filled with oil over medium heat to get it to 350°.
- Core and thickly slice the tomatoes.
- In a cake tin or large shallow bowl, whisk together the buttermilk, eggs, hot sauce, salt, and pepper to combine. Briefly set it to the side.
- In a separate cake tin or large shallow bowl, mix the flour, cornmeal, cornstarch, paprika, salt and pepper. Set it to the side.
- Next, dredge the tomato slices one or two at a time in the buttermilk mixture.
- Drain off any excess and then completely coat it in the seasoned cornmeal mixture until it is covered on all sides.
- Add 4 to 5 breaded tomatoes to the hot pan of oil and cook for 2 to 3 minutes per side or until golden brown on each side.
- Drain the fried tomatoes on paper towels to remove any excess oil.
- Serve the tomatoes with an optional side of Cajun Remoulade, or try it in a Fried Green Tomato Sandwich.
Notes
Make-Ahead: These are meant to be eaten as soon as they’re done cooking. However, you can keep them over a rack on a sheet tray and in the oven at low temperatures (<200°)for up to 30 minutes.
How to Store: Cover and store in the refrigerator for up to 3 days. They will not freeze well.
How to Reheat: Add some oil to a large non-stick skillet over medium heat (about 350°), and re-fry the tomatoes for 2 to 3 minutes or until hot and crispy.
When coating the cornmeal mixture, once it’s placed in it, shake the bowl or cake tin to bring the additional cornmeal and flour over the top of the tomato and then press it down once it’s covered. This will help to coat the tomatoes.
When breading anything, use one hand for wet and the other for dry so that it doesn’t cake onto your hands.
If you don’t have a thermometer, sprinkle some flour-cornmeal mixture into the oil. If it fries and doesn’t burn, you can begin cooking.
While frying tomatoes, I usually begin coating the next batch in the buttermilk and cornmeal mixture.
Nutrition
Calories: 165kcalCarbohydrates: 28gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 83mgSodium: 111mgPotassium: 360mgFiber: 3gSugar: 6gVitamin A: 1.419IUVitamin C: 30mgCalcium: 43mgIron: 2mg