How to Make Fried Green Tomatoes
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How to Fry Green Tomatoes
Make some delicious fried green tomatoes at home! They are super easy and your family will love them.
FAQs:
- What will I need to complete this recipe?
- You will need the following ingredients: green tomatoes, egg, onion powder, buttermilk, flour, cornmeal, breadcrumbs, creole seasoning, black pepper and peanut oil. Sea salt for after, if you are going to finish with it.
- You will need the following supplies: cast iron skillet (or other frying pan/gadget)
- Storage Instructions
- Once cooled these should be kept in the refrigerator in an airtight container lined with paper towel. They will stay good up to 5 days.
- Due to the texture of the tomato once cooked it’s not good to freeze. However, once you have the tomatoes all breaded spread them out on a cookie sheet and cover. They will freeze well like this, then you can take them out and fry them once you are ready.
- What should I serve with fried green tomatoes?
Normally they are served with a dip of some kind. Ranch is popular or a remoulade sauce. Fried green tomatoes are also good as a side dish for an entrée.
- Can you cook a regular red tomato like this?
No, not at all. The flesh of the red tomato is not firm enough to fry. You will not get the same results.
Fried Green Tomatoes
Servings 6 servings
Ingredients
- 3 Large Green Tomatoes sliced ¼” thick
- 1 Large Egg
- ½ Cup Buttermilk
- 1 Teaspoon Onion Powder
- ½ Cup All Purpose Flour
- 1 Cup Yellow Cornmeal
- ½ Cup Panko Breadcrumbs
- 2 Teaspoons Creole Seasoning
- ½ Teaspoon Black Pepper
- 3 Cups Peanut Oil
- Salt for Finishing optional
Instructions
- In a medium mixing bowl mix the buttermilk, egg and onion powder. Combine well.
- In another medium mixing bowl mix the cornmeal, panko breadcrumbs, creole seasoning and black pepper.
- Put flour into another bowl. Line up the bowls into dipping stations, first flour, then egg/buttermilk mix and last the breadcrumb mix.
- Take a slice of green tomato and coat all over with the flour.
- Dip into the egg/buttermilk mix.
- Finallly coat in the breadcrumb mix and set aside until you have enough to fry your first batch.
- In a 12” cast iron skillet heat the peanut oil to 375°F.
- Add the first batch of tomatoes and fry for about 2 minutes. Then turn over and fry another 2 minutes.
- Remove from the grease and allow to dry on paper towel. Keep warm in an oven at a very low temp while you cook the remaining tomatoes.
