Thursday, July 3, 2008

Fried Green Tomatoes. Yes, They're That Good.

This recipe almost doesn't need words, but I'll use a FEW. Get some of these:


I have actually had people tell me that they couldn't find "this kind" of tomatoes, only the red ones. Well, these are the red ones. They're just not ripe yet. The rest of you quit laughing. There are actually people who have never seen a tomato before it hit the grocery store. Green tomatoes are apple-firm and wonderful to work with. A lot of people seem to prefer the ones that have just a hint of pink blush forming, but I like the pure greenies. I like fried pickles, too, though, so take that into account when you select your degree of green-ness.

Slice 'em up. I like to do them at an angle instead of straight across the middle, but that's just me. I promise the tomato-slicing police will not show up at your house if you do it differently.


Have a shallow dish of buttermilk, salted and peppered to taste, at hand, and as you slice the tomatoes, add the slices to the buttermilk. They don't have to soak or marinate, but a couple extra minutes couldn't hurt, right?

salt, pepper, buttermilk

In another shallow dish, combine equal parts cornmeal or cornmeal mix, and flour. Take the tomato slices from the buttermilk, and dredge them in the flour mixture. I usually just lay the wet slices onto the flour, cover them, and lightly press the flour mixture into the tomato a little.

flour & cornmeal

Cook in hot oil until golden-brown, then turn them over and brown the other side. The tomato slices will soften as they cook, but don't let them get all mushy. If your slices are no more than 1/4-inch thick, they should get done about the time your coating is golden-brown.

hot oil

Drain slices separately on layers of paper towels, or in a wire basket or on a rack (though that won't get as much oil out as draining on paper), and serve HOT. We like ours with cold ranch dressing, but I'd love to hear any other ways of enjoying fried green tomatoes.

fried green tomatoes

fried green tomatoes!!

An alternate, and equally acceptable method is to simply dredge very thin green tomato slices in seasoned cornmeal mix and then fry them. That should get you a result like these slices, from a popular Arkansas country restaurant. Also yummy, if greasier and floppier.

fried green tomatoes


sltbee69 said...

Fried green 'maters! Yummy! I am the only one in my household that likes them. I never knew about the buttermilk. I will definitely try that.

Erin said...

You and your delicious looking food! This is very nearly how I've always made them, too, aside from the buttermilk. I've used an egg-milk mixture. Next time I'll try the buttermilk. Yum!

1blueshi1 said...

I didn't have any buttermilk but I did fry green tomatoes last night! I didn't know until I read your post when they were done and so last night was the best I have ever had--crispy, crunchy, and delicious. Our local, rural, corner store had enormous buckets of tomatoes in all stages of ripeness for twelve bucks including the bucket so I bought one last week and we are still eating our way through it. OH THE DELICIOUSNESS!!!

Fyreflixie said...

Oh man... I had a boyfriend whose Southern mother used to make these with green tomatoes from the garden at least once a week in the summer and they were just SO GOOD!

My husband (a different man ;) ) hates raw tomatoes, but loves when I fry stuff. I wonder if I could pass these by him!

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