Fried Green Tomatoes
Servings
4-6
servingsCooking time
20
minutesYou’ll Need
3 medium, firm green tomatoes, cut into ⅓-inch slices
1 large egg, lightly beaten
½ cup buttermilk
(or 1½ teaspoons vinegar plus enough milk to make ½ cup)
½ cup all-purpose flour, divided
½ cup cornmeal
1 teaspoon salt or Cajun seasoning
(omit the black pepper if using Cajun seasoning)
½ teaspoon black pepper
Oil for frying
Directions
- Step 1: Whisk the egg and buttermilk together in a shallow bowl. Place ¼ cup of flour in a second shallow dish. Combine the remaining ¼ cup of flour, cornmeal, and seasonings in a third shallow dish.
- Step 2: Heat the oil to approximately 375°F.
- Step 3: Dip each tomato slice into the plain flour, then into the egg-and-buttermilk mixture. Let the excess liquid drip off before coating it in the cornmeal mixture.
- Step 4: Fry a few slices at a time without overcrowding the pan. Cook for approximately 2 minutes on each side, or until browned to your liking.
- Step 5: Transfer the tomatoes to a wire cooling rack. Sprinkle with a little additional salt or Cajun seasoning while they are still hot.
KellRae’s Kitchen Tips
- Medium-sized tomatoes are easier to work with and remain firmer than larger tomatoes.
For the tartest flavor and firmest texture, choose firm, completely green tomatoes. Tomatoes that are beginning to ripen will have a milder flavor and become softer when fried.
Set the wire cooling rack over a pan lined with paper towels. This allows the oil to drain without making the tomatoes soggy.
Make sure the oil is hot enough before you begin, and don’t overcrowd the pan—or you may end up with soggy, greasy maters.
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