Whether he’s stirring something new and delicious into his skillet cornbread, adding a healthy twist to a favorite comfort food recipe, or trying out a new exotic spice, Senior Food Editor Josh Miller loves dreaming up delicious, cookable recipes for PioneerWoman.com. When he hangs up his apron for the day, you can him in his pottery studio, creating fun and functional items for the kitchen and home.
Fried green tomatoes may have a Southern reputation, but anyone can fry up these crispy delights! To some folks, they're one of the easiest finger food ideas while others enjoy them as a summer side dish. Whip some up for your next fish fry or outdoor cookout so that guests have a little something to snack on while they wait for the main course! Everyone thinks they're delicious, Ree Drummond included. "Fried green tomatoes are the best summer indulgence!" she says. Out of all the outstanding summer tomato recipes, this is one of the most crave-worthy—there's no doubt about it! Just be sure to let them cool slightly so you don't burn those fingers.
Why do you fry green tomatoes and not red tomatoes?
Ripe, red tomatoes are far too juicy and soft to fry up in hot grease. Rather than crisping up, slices of red tomatoes will likely just fall apart. Green tomatoes, however, are firmer and dryer which means they can hold up to frying and get nice and crispy.
Do green tomatoes taste different than red tomatoes?
They sure do! Green tomatoes may just be regular ol' red tomatoes that aren't yet ripe, but they sure don't taste like the tomatoes you slice up and enjoy fresh all summer long. Green tomatoes are more tart and sour than ripe tomatoes. You may not want to slice one up for a Caprese salad, but they're perfect for frying! Cooking them helps mellow out their sour taste.
How do you fry green tomatoes?
Frying green tomatoes is easy—it's the same basic method as breading and frying anything else. Start with a light dusting of flour on the tomatoes (it helps the buttermilk-egg mixture cling to the tomatoes better when they're dipped). After that, the dipped tomatoes go right into the cornmeal breading mixture. For less mess, set up your dredging and dipping station with the bowls right next to each other to minimize spills.
Are green tomatoes the same as tomatillos?
Although they look similar, they are quite different. Tomatillos are smaller, have a papery husk, and are typically much more tart that green tomatoes. You'll often see them at markets during late spring and throughout the summer months.
What's the best way to eat fried green tomatoes?
For snacking or an appetizer, fried green tomatoes are a great partner for party dips! Try them with homemade ranch dressing, tzatziki, or even burger sauce! If you want to get really wild (and you should!) tuck a few fried green tomatoes into Ree's Monster BLT for the ultimate summer sandwich!
- Yields:
- 6 - 8 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 45 mins
Ingredients
- 4
green tomatoes
- 3 1/2 tsp.
Creole seasoning, plus more to serve
- 1/2 c.
all-purpose flour
- 1/2 c.
buttermilk
- 2 tbsp.
dill pickle juice
- 1
large egg
- 1 c.
self-rising cornmeal mix
Ranch dressing, to serve
- Nutrition Information
- Per Serving (Serves 8)
- Calories133 Fat1 gSaturated fat0 gTrans fat0 gCholesterol24 mgSodium61 mgCarbohydrates24 gFiber2 gSugar4 gProtein4 gVitamin D0 mcgCalcium39 mgIron2 mgPotassium208 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Cut the green tomatoes into 1/4-inch-thick slices. Sprinkle both sides with 1 teaspoon of the Creole seasoning. Set aside on a platter or baking sheet.
- Step 2Place the flour on a rimmed plate. Whisk together the buttermilk, pickle juice, and egg in a shallow bowl. Stir together the cornmeal mix and the remaining 2 1/2 teaspoon Creole seasoning in another shallow bowl.
- Step 3Coat the tomato slices in flour, brushing off the excess. Dip the floured tomatoes into the buttermilk mixture, letting the excess drain. Then dredge them in the cornmeal mixture, patting to coat. Return the breaded tomato slices to the platter or baking sheet.
- Step 4Add vegetable oil to a large cast-iron skillet to a depth of 1 inch. Heat over medium-high heat until the oil reaches 375°.
- Step 5When the oil is hot, fry the tomatoes in batches until golden brown on both sides, 2 to 3 minutes per side, being careful to avoid overcrowding the skillet. Transfer to a wire rack set over a rimmed baking sheet.
- Step 6Serve immediately with Creole seasoning and ranch dressing.
Tip: The oil will drop in temperature while cooking each batch. Adjust the heat as needed to keep the temperature between 350° and 375°.
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