Fried Green Tomatoes
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This iconic Southern dish lives up to all the hype. Tomatoes are plentiful, cornmeal is used for breading, they are quick and easy to make. And they are soul satisfying. A green tomato tastes nothing like its ripe counterpart. They’re tangy and somewhat lemony. A little sugar mixed with the cornmeal balances the flavors nicely.
They’re sliced thin, breaded and fried. Cooking time should only be as long as it takes to brown the cornmeal on each side. Any longer, and the tomatoes will turn to mush instead of maintaining their nice toothsome quality. Tomatoes must be picked green before they get any blush of color.
Fried Green Tomatoes
Serve these with Comeback Sauce.
Slice green tomatoes about 1/4 inch thick. Marinade in buttermilk for at least 30 minutes. Drain and dredge in 1/2 cup cornmeal seasoned with 1 tablespoon sugar and 1 tablespoon Season-all Seasoning (one of my Favorites). Fry in a hot skillet with 2 inches of cooking oil. Brown on both sides well. Drain. Sprinkle with sea salt while still warm.
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This looks really good! I would suggest mixing the cornmeal with some finer masa harina, just to get a more even coating. I usually just dip the tomato slices in egg-wash before the seasoned flour but buttermilk is an interesting idea.
Mag,
Thank you for your suggestion of adding masa. The breading was actually pretty even until I started moving the slices around to find the perfect composition for the food pic! I use the buttermilk/breading technique for a lot for vegetables. I like the added the flavor the buttermilk adds.
a lot of people don’t soak their maters in buttermilk, but that’s a mistake. glorious fgt, jackie!
Thank you, ever so kindly, Grace!