Fried Green Tomatoes from Southern Living
Traditional preparation of fried green tomatoes begins by cutting the tomatoes into approximately 1/4-inch (~1 cm) slices. They are then seasoned with salt and pepper, coated with plain, coarse cornmeal, and shallow fried in bacon fat for a few minutes each side, or until golden brown. Shallow frying is preferred, as the tomatoes do not float in the oil, which allows the weight of the tomato to press the cornmeal to the underside of the tomato. This negates the need for a ‘wash’
Alternatives include using breadcrumbs or flour instead of cornmeal, and frying in vegetable oil or other fat.
Fried Green Tomatoes
- -Fresh Green Tomatoes
- -1 large egg, lightly beaten
- -1/2 cup buttermilk
- -1/2 cup all-purpose flour, divided
- -1/2 cup cornmeal
- -1 teaspoon salt
- -1/2 teaspoon pepper
- -3 medium-size green tomatoes, cut into 1/3-inch slices
- -Vegetable oil
- -Salt to taste
- Combine egg and buttermilk; set aside.
- Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
- Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
- Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. No one does Fried Green Tomatoes like Southern Living. The cornmeal and flour crust is what sets this recipe apart from others.
- Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.