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Fried and Green, Tomatoes that is

IMG_7420 The person who thought to slice up a rock hard green tomato, dust it with a seasoned coat of cornmeal and deep fry it in fat is nothing short of genius.  You don’t often see green tomatoes at the grocery store.  You have to go to a specialty or outdoor market.  But they’re out there.  And I found some a few weekends ago on a typical Saturday morning on one of my outings with Dad.  A beautiful pale jade color, these tomatoes sang out to me.  They were big.  And plentiful.  I must have grabbed at least eight or nine.  They were perfect!  Not even the faintest blush of pink on this fruit and all were solid as boulders.  Yes, I had some fryin’ on my mind.  With James home it’s easier to justify food that’s not, well…all that good for you.  Poor Jimmy.  When James was at school it was fish and salad just about every night.  But with James home?  Mama gets to rattlin’ around in the kitchen and all MANNER of dishes come out!  That last post I wrote on homemade  dulce de leche was transformed into a tall, gorgeous Banoffee pie that was completely eaten before I could take the first photograph of it.  Gone.  Just like that.  The only reason I had a photo of the Key Lime Pie from an earlier post is because I hid a huge slice in the refrigerator.  Girl’s gotta do… anyway, treasure trove in hand I had plans for these ‘maters.  For those of you who’ve never had a fried, green tomato you’re in for an addictive treat.  FGT’s are salty and crunchy on the outside, tart and barely firm on the inside.  I peel the skin off the bottom of the tomato so the cornmeal will adhere to the flesh.  Too much skin and the cornmeal floats off into the oil.  The tomatoes have to be completely green as even a half-ripe tomato will dissolve into a watery, sputtering mess in your frying pan.  You really want to serve these warm so if you’re planning on these being part of your meal make sure the rest of your dishes are pretty much finished.  Also, as with anything fried, you want your flour, egg and cornmeal all well seasoned.  I served this batch of Fried Green Tomatoes with a buttermilk dipping sauce that can easily be changed up to the flavor of your choice.  So feel free to add a couple of tablespoons of Sriracha, (SO good!), two tablespoons of plain, bottled BBQ sauce or a packet of Ranch dressing.  I’ve not tried the Ranch, I’m just not a Ranch-style girl, but I’ve been told it’s pretty good.  Go ahead and experiment.  And let me know how yours come out! IMG_7436

Fried Green Tomatoes

  • Servings: 8
  • Difficulty: easy
  • Print

  • enough oil to go half way up your frying pan
  • 8-9 green tomatoes, cut in half inch slices and seasoned on both sides with salt and pepper
  • 3 tablespoons garlic powder, divided
  • 3 tablespoons seasonings, I use Tony Chacere’s, divided
  • 1 cup all-purpose flour
  • 4 eggs, well beaten
  • 2 cups cornmeal, preferably white, and more on reserve

Buttermilk Dipping Sauce

  • 1 cup buttermilk
  • 1 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar
  • 2 tablespoons Sriracha, BBQ sauce or Ranch dressing, all are optional
  • 1/2 lemon, juiced
  • 1 bunch of chives, chopped

Fried Green Tomatoes

  1. Place flour, eggs and cornmeal in a line in SEPARATE, shallow bowls on your counter.
  2. Season the flour with one tablespoon of garlic powder and one tablespoon your fave seasoning mix or Tony Chacere’s  and mix until well combined.
  3. Season the eggs and the cornmeal each the same way making sure the eggs and seasonings are well combined as is the cornmeal and seasonings.
  4. Dredge each tomato slice in the flour, then in the eggs and then through the cornmeal.  I use my left hand to dredge through the flour, right hand for the eggs and back to left for the cornmeal.  This avoids “fat hand” syndrome.
  5. Lay each slice over cooling racks, the ones you use for cookies or muffins, to air dry until you finish the dredging process.  This keeps the bottom from becoming soggy.
  6.  Heat oil to medium high, about 350°.
  7. Gently slip tomatoes into the oil being careful not to burn yourself or crowd the pan.
  8. After 2-3 minutes turn each slice over for even cooking.
  9. When light golden brown remove from pan with a slotted spoon or spider and drain on paper towels.
  10. Serve with Buttermilk Dipping Sauce.

Buttermilk Dipping Sauce

  1. In a medium bowl combine buttermilk and mayonnaise and whisk until smooth.
  2. Add remaining ingredients, mix well, cover and chill until ready to serve.

http://www.theirreverentkitchen.com

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4 thoughts on “Fried and Green, Tomatoes that is”

  1. There is nothing like a fried green tomato and yours look perfect! Even better than the Whistle Stop Cafe!

  2. A Girl after my own heart! Love the Fried Green Tomatoes!!! Had them for the first time in Savannah and now addicted:) As soon as I find some green tomatoes- trying this out. THANK YOU:) 🙂

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