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Top Rated Fried Green Tomato Recipes
Fried green tomatoes are a classic, but few people outside of the South attempt to make them. However, it's a versatile dish that is incredibly easy to make — they're great as a side dish, on top of a burger or sandwich, or as an appetizer. And kids tend to love them, too, so they are an easy addition to any family meal.The key to this dish is that the green tomatoes are more solid than riper tomatoes, and they hold up better to frying. Make sure to serve them piping hot and try to stick to Southern tradition by having a bit of pimento cheese on the side.Click here to see Green Tomatoes for Everyone.
Two Southern classics, fried green tomatoes and buttermilk dressing, come together to make this unique salad.Recipe courtesy of McCormick
Wondra, the brand name for instant flour developed in the 1960s, initially appealed to me due to its retro blue canister, but has since proved its usefulness and earned a spot in my pantry. Instant flour is low-protein wheat that is pre-cooked, dried, and finely ground, resulting in flour that easily dissolves — lump-free! — in both hot and cold liquids. The low protein content and fine, even texture gives fried foods a crisp crunch while absorbing less of the frying oil. Here, that also means a coating that won’t slip off the tomatoes.
Make this classic Southern side in three simple steps: slice, coat, fry.
- Slice green tomatoes 1/4-inch thick. You’ll need about 3 large green tomatoes for this recipe. Make sure to choose unripe green tomatoes (ones that haven’t yet turned red) and nottomatillos or heirloom tomatoes, like Green Zebras, that remain green even when ripe. Use a serrated knife to slice the tomatoes into 1/4-inch-thick slices.
- Coat the tomato slices in breading. You’ll need three shallow dishes or plates to bread the tomato slices. I like to use metal pie pans because they’re shallow, wide, inexpensive, and easy to clean. Fill the first with flour, salt, and paprika — this layer seasons the tomatoes and gives the eggs something to cling to. Whisk buttermilk, egg whites, and hot sauce together in the second, and combine cornmeal and remaining flour in the third. The key to breading the tomatoes (and not your fingers) is to designate one hand for dry ingredients and the other for wet. Alternatively, use tongs or two forks to handle the tomatoes. Arrange the breaded tomatoes on a wire rack to set the coating as you go. If you substitute all-purpose flour for Wondra, wait an additional 5 minutes before frying.
- Fry the tomatoes. A cast iron skillet retains heat, making it the best choice for frying. While the oil temperature won’t drop rapidly as the tomatoes are added, it’s good practice to avoid overcrowding the pan. Once the oil shimmers, you can test the temperature and timing by frying the (unbreaded) top and bottom slices of the tomatoes, then snack on them as you continue to cook. Once the oil is hot, continue frying, starting with the tomato slices that were breaded first.
- 1 cup panko bread crumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 2 eggs
- 1 cup all-purpose flour
- 1 cup vegetable oil for frying, or as needed
- 2 tablespoons extra-virgin olive oil
- 2 large green tomatoes, cut into 1/4-inch slices
- salt to taste
Combine panko bread crumbs, Parmesan cheese, garlic powder, and black pepper together in a bowl. Beat eggs in a separate bowl. Pour flour into a third bowl.
Pour in enough vegetable oil to measure 1/2-inch in a large skillet add olive oil. Heat oil mixture to 350 degrees F (175 degrees C).
Dredge each tomato slice in egg coat with flour. Dredge through egg again and press into panko mixture until evenly coated.
Fry coated tomato slices in the hot oil until golden brown, 2 to 3 minutes per side. Remove fried green tomatoes with a slotted spoon and transfer to a paper plate or paper towel-lined plate. Sprinkle with salt.
Fried green tomatoes are easy to make. You’ll begin by slicing them into rings just over a 1/4″ thick, and soaking the rings in a mixture of buttermilk and hot sauce.
WHY USE BUTTERMILK
Using a buttermilk soak not only adds flavor to the interior of the fried green tomatoes but also helps the batter to stick without having to use an egg wash. Like we said, these are easy fried green tomatoes.
THE BEST FRIED GREEN TOMATO BATTER
There are quite a few Southerners out there who would call for a cornmeal batter and a cornmeal batter alone. However, we must politely object.
Using flour in the mixture softens the bite, and makes for a less chewy and more pleasing crunchy exterior. We also use this perfect combo to whip up a delectable batch of Southern Fried Squash! To flavor the batter, use a secret weapon — smoked paprika. Smoked paprika adds flavor to any dish, and is the perfect subtle spice to take fried green tomato batter to the next level.
The tomatoes go from the buttermilk and into the dry-mix batter, then it’s off to the oil for frying.
Fried Okra, requiring only 1 1/2 – 2 minutes to cook through! As soon as the batter becomes a golden brown, your tomatoes are ready to be removed from the oil and served.
TIPS FOR FRYING
If frying intimidates you in general, here’s a tip for success: It’s all about the temperature of the oil.
There is one very accurate way to take the temperature of the oil, and that is to use a thermometer. Because we are shallow frying the fried green tomatoes, I use an infrared thermometer, but you could also use the probe of any thermometer as long as you take care not to touch it to the bottom of the pan.
If you don’t have (or want) to use a thermometer, you could also try the flour test: Sprinkle a pinch of flour into the oil. If when the flour hits the oil, it barely sizzles or does nothing at all, your oil is not hot enough. If when you add the flour, it sizzles up and puts off a burnt smell, your oil is too hot.
homemade ranch dressing, try my zingy roasted red pepper dressing (created especially for this dish) or even a remoulade.
Homemade is guaranteed to be just as good (if not even better) than any restaurant serving them up this summer. Please, enjoy!
“Secret’s in the sauce”
The restaurant in Irondale still exists today, the sign reads “Original Whistle Stop Café since 1928” and fried green tomatoes are never missing from the menu. Au contraire, they have become the symbol of the restaurant, which after the success of the film had to buy a larger fryer to meet the high demand (it seems that today it uses about 30 kilos of tomatoes a day!). The original recipe of the book involves frying them in bacon fat and a white sauce poured over the hot tomatoes. For a healthier and lighter version, however, we recommend using extra virgin olive oil. After all, the duo of the Whistle Stop Café taught us well… “Secret’s in the sauce.”
Answers to Frequently Asked Questions
Frying green tomatoes is an art. Don&apost become discouraged if your first batch doesn&apost look like the photo. You&aposll have the best chance of success if you follow my directions to the letter.
Do You Really Need to Add Sugar?
Yes. Green tomatoes are very acidic, and the sugar will balance that tartness and give them a wonderful depth of flavor.
Why Do You Need to "Double Dip"? Most Recipes Say to Dip the Tomatoes Only Once.
Green tomatoes will extrude juices when frying. I&aposve discovered that double dipping them in a batter (specifically, a batter with egg/buttermilk) creates a crisp exterior and a perfectly textured interior.
Why Is the Oil Temperature so Important?
Frying is an art. Really. Ask any chef. Of all the cooking techniques, I really believe that frying is one of the most difficult. If your oil is not hot enough, you end up with odd-looking tomatoes. If the oil is too hot, the outside will brown too quickly, and your tomatoes won&apost be cooked all the way through.
Isn&apost Frying Bad for You?
Well, I believe "everything in moderation." I fry foods every two weeks or so. I know some people who fry more often, and others who simply will not fry anything. Balance is important. Every once in a while, fried foods are delicious!
Enjoy this fantastic Southern dish!
Fried Green Tomatoes
3 medium-sized green tomatoes
1/3 cup milk or buttermilk
1/4-1/2 cup peanut oil or other favorite oil for frying
1. Cut unpeeled tomatoes into 3/8-inch slices. Set aside.
2. Put milk in shallow bowl and set aside.
3. In another shallow bowl, combine cornmeal, flour, salt and pepper and place next to milk.
4. Heat oil in 10-inch skillet over medium heat.
5. Dip tomato slices in milk, then dredge in dry mix. Fry in oil about 4 to 6 minutes each side, or until brown. Drain on rack or plate covered with paper towels. Serve immediately.
Slice tomatoes about ¼ inch thick. Discard the ends.
In a bowl, whisk together the eggs, milk and one-third of the seasoning blend set aside.
In a separate bowl or deep plate, mix together the flour and one-third of the seasoning blend set aside.
In another bowl/plate, mix together the cornmeal, panko crumbs, salt, pepper and remaining seasoning blend set aside.
Dip tomato slices first into the flour mixture to coat shake off excess. Dip into the egg/milk mixture, coating well, but letting excess drip off. Dredge and coat well in the cornmeal/panko mixture, patting in lightly so it will adhere well. Let breaded slices set at least 30 minutes on a rack in the refrigerator.
In a large skillet, heat oil over medium to medium-high heat (oil is ready when a small bit of excess breading is dropped in and oil begins to sizzle immediately). Fry tomatoes in oil in batches of 4 or 5 slices, depending on the size of the slices (they should not touch each other), for about 5 minutes on each side or until golden brown and crispy. Drain on paper towels to remove excess oil.
For the sauce: Combine all ingredients in a bowl. Refrigerate if not using right away.
These tomatoes also go well with chipotle mayonnaise and buttermilk lime dressing.
Best Fried Green Tomato Recipes - Recipes
Last night, I finally nailed down my Best Fried Green Tomato Recipe! This is such a quick and delicious recipe. Be advised that this recipe is for frying one medium sized green tomato. You will need to tweak seasoning and flour for larger batches.
For those who like to cook with toddlers, they can also help with this Best Fried Green Tomato Recipe! My 3 year old helped me with seasoning and flouring. We made sure to wash our hands and keep them away from our faces after touching the egg mixture. She enjoyed watching the frying process from very far away.
Best Fried Green Tomato Recipe
1 Green Tomato (fresh from the garden is best!)
2 Cups of All Purpose Flour
1 Packer of Sazon Goya Con Azafran
1/2 Cup Sun Chips – Harvest Cheddar Flavor
- Place your vegetable oil in a sauce pan or deep fryer and heat it at s medium setting.
- Slice your tomato. You don’t want the slices to be Paper thin, but you also don’t want them to be super thick either. Medium sliced slices are best.
- Now, whisk together your milk and egg in a large bowl with your preferred amount of salt, pepper, garlic, and smoked paprika, and onion powder. My daughter went a little heavy on the onion powder and I went heavy on the smoked paprika. Let your tomatoes sit in this mixture while you prepare the flour.
- Pour the flour in a separate bowl. Add the Goya seasoning packet.
Found in the Hispanic aisle of most grocery stores!
- Add in a bit of garlic powder and pepper.
- Grab about a handful of the Sun Chips and crumble them up. You want small pieces, but not dust. Use a whisk or fork to combine the ingredients.
- Now, we are ready to dredge our tomato slices. Place all of your tomato slices in the flour and turn them over a few times until they are coated.
- Place them all back in the egg mixture again ensuring they are covered fully in the mixture.
- Dredge them a second time.
- By now your vegetable oil should be bubbly and ready to go! Place the tomatoes in whatever you decided to fry them in. They should only take about 5 minutes to fry.
- Drain them on a bowl or plate layered with paper towels.
- Enjoy with a remoulade sauce or hot sauce! I prefer them naked, but to each their own.
That’s it! You’ve officially made the Best Fried Green Tomato Recipe! What variations have you tried? Do you have a secret ingredient like my Sun Chips?
Make sure to check out this Not Yo Mama’s Banana Pudding recipe I tweaked from my favorite chef, Paula Deen!
Green Tomato Pickles
Photo courtesy of A Couple Cooks
Oh yeah, this is definitely a thing and a delicious one at that (striped green tomatoes would make a beautiful addition).
This recipe calls for a basic brine that requires green tomatoes, garlic, vinegar, dill, peppercorns, turmeric, sugar, and salt. Something I love about pickling is how creative you can get with the flavor, and this recipe could certainly be customized based on your preferences.
Best Fried Green Tomatoes
- 4 large green tomatoes
- 2 eggs
- 1/2 cup milk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup bread crumbs
- 2 teaspoons coarse kosher salt
- 1/4 teaspoon ground black pepper
- 1-quart vegetable oil for frying
Step 1: To prepare the tomatoes, slice them about half-inch thick and discard the ends.
Step 2: In a medium-size bowl, whisk the eggs with the milk.
Step 3: On a plate, scoop the flour.
Step 4: On another plate, mix the cornmeal, bread crumbs, salt, and pepper.
Step 5: Now, dip the sliced tomatoes into the milk and egg mixture. Then, transfer the tomatoes in breadcrumbs and turn upside down to coat.
Step 6: Pour enough vegetable oil in the skillet, you should at least have half-inch of oil in the pan and heat it over medium heat.
Step 7: Place 4 or 5 pieces of tomatoes into the frying pan, depending on the size. Make sure to not overcrowd the skillet and the tomatoes are not touching each other.
Step 8: Fry one side until brown and flip to cook the other side. Once done, remove the tomatoes from the pan and transfer on paper towels to drain excess oil.