Delicious Southern Tomatoes

Crunchy on the outside, tangy on the inside - fried green tomatoes turn ordinary unripe tomatoes into an irresistible dish that sits right between home cooking and upscale dining. What makes them so special? It's that amazing difference between the crunchy outer layer and the slightly sour, tender tomato inside that'll have you coming back for more with every bite.

The first batch I ever cooked for our family Sunday meal left my doubtful teens fighting to grab the final slice. They're now something my family asks for regularly, particularly in summer months when our backyard garden gives us plenty of green tomatoes to use.

Key Components

• Fresh-picked green tomatoes: Go for solid, weighty ones without spots. Bigger tomatoes (roughly tennis ball-sized) will give you the ideal slices.
• Buttermilk: Choose actual buttermilk instead of a milk-vinegar mix for better tang and to soften the tomatoes nicely.
• Stone-ground cornmeal: The rougher texture makes that wonderful crunch that smoother cornmeal just can't match.
• Peanut oil: Though other cooking oils work fine, peanut oil handles high heat better and adds a subtle nutty taste I really like.
• Kosher salt: These bigger salt pieces stick to the coating better and season more evenly.

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Easy Cooking Guide

Getting Ready (15 minutes):

Wash the green tomatoes in cool water and dry them fully with paper towels. Use a sharp serrated knife to cut them into 1/3-inch slices - thinner ones fall apart, thicker ones won't cook through properly. Put the slices on paper towels, sprinkle salt on both sides, and let them sit for 10 minutes to pull out extra moisture.

Making Your Coating Station (10 minutes):

Line up three shallow dishes. Mix 1 cup all-purpose flour with 1 teaspoon garlic powder in the first one. Blend 2 eggs and 1 cup buttermilk in the second dish until smooth. In the third, combine 1 cup cornmeal, 1/2 cup flour, 1 teaspoon each of salt and black pepper, and 1/2 teaspoon paprika.

Coating The Tomatoes (20 minutes):

Pat the salted tomato slices dry again. Dip each slice in the flour first, shake off extra. Dunk in egg mixture, let extra drip away. Press firmly into the cornmeal mix for full coverage. Set coated slices on a wire rack for 10 minutes so the coating can set properly.

Cooking Time (25-30 minutes):

Heat your oil in a cast-iron pan to 375°F - test by dropping in a bit of breading, it should bubble right away. Carefully add 3-4 slices to the hot oil, don't crowd them. Cook for 2-3 minutes until golden on the bottom. Flip once carefully with a slotted metal spatula and cook another 2 minutes. Place on paper towels to drain, sprinkle with sea salt while still hot.

Back when I was little, my grandma would always plant extra tomato vines just to have green tomatoes on hand. She told me the trick was to pick them when they're full-sized but still firm and bright green - that's when they taste just right for frying.

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Great Food Combinations

Crispy fried green tomatoes need the right sidekicks. I really enjoy them with a spoonful of zesty remoulade sauce - its creamy, spicy flavor works so well with the crunchy coating. For something different, try serving them with garlic aioli or fresh herb ranch dip.

Custom Touches

Feel free to play around with the seasonings in your coating. I've found that adding a bit of cayenne brings a nice gentle heat that lots of people enjoy. Sometimes I mix some finely grated Parmesan into the cornmeal mixture, which adds an extra tasty savory layer that tastes amazing.

Updated Southern Classic

While keeping true to the traditional way of making these, I've found that mixing fresh herbs like chopped basil or thyme into the breading brings a lovely fragrant quality to the dish. It's a tiny change that makes your fried green tomatoes stand out while still holding onto their beloved traditional charm.

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Keeping Leftovers

If you somehow end up with extras (which hardly ever happens at my place), store them in one layer in a sealed container. They'll stay good in the fridge for up to two days. To warm them up, set them on a wire rack in a 375°F oven for around 5-7 minutes until they're hot and crispy again.

I've cooked these countless times over the years, and I still get a thrill when I cut into the first perfectly fried tomato each season. There's something truly special about changing a simple green tomato into something so incredibly tasty. Whether it's your first try or your hundredth, every batch gives you a chance to make something really wonderful.

Frequently Asked Questions

→ How do I choose good green tomatoes?

Pick tomatoes that are firm, unripe, and have smooth skin without marks. They should feel sturdy.

→ Can I fry these ahead of time?

They're best straight out of the pan, but you can keep them warm in a 200°F oven for up to half an hour.

→ What oil works best for frying?

Use oils like canola, peanut, or vegetable. These neutral oils hold up well to high heat.

→ What goes well with fried green tomatoes?

Dip them in ranch, remoulade, or enjoy straight up. They’re awesome as a snack or side dish.

→ Why didn’t my tomatoes turn out crispy?

Your oil might’ve been too cool or your pan too crowded. Fry in hot oil (375°F) and drain on paper towels.