Fried Green Tomatoes Featured v1
Appetizer, American, Blog, Favorite, Recipe

My Secret to Perfect Fried Green Tomatoes

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Are You an Amateur Chef? Would you like to make fried green tomatoes but are not quite sure how? This article will show you how to make the perfect fried green tomatoes.

Fried Green Tomatoes Pic v3

Fried green tomatoes is one of those dishes that pretty much screams summertime. You can eat this dish year-round, but it never seems as delicious as when it is hot outside. I know you are thinking that there cannot possibly be a “secret” to making fried green tomatoes but there is. It all starts with the tomatoes.

Choosing the Correct Oil

The secret of making great fried green tomatoes is to start with the right oil. The wrong oil will severely impair your cooking. The right oil is made with high-quality oils such as extra-virgin olive oil, canola oil, or peanut oil. Using the right oil will allow you to make the perfect fried green tomatoes.

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Start with fresh, firm green tomatoes.

To become the best fried green tomato maker in the world you must understand how to select high-quality tomatoes. I buy my tomatoes at the farmers market in early spring when they are fresh from the garden, yet you can still get green tomatoes.

fried green tomatoes

If you are shopping for green tomatoes to use for frying, select ones that are firm (instead of soft and mushy). Tomatoes of all varieties will work great but be sure to choose the firmer ones.

Make the batter without over working the mixture

The key to getting perfectly fried green tomatoes is to avoid over working the mixture. Over working anything involving oil is never good. It should be hand mixed without too much stirring or agitation. Once the mixture is smooth and pure (no chunks of flour remaining) you are ready to coat your tomatoes with it.

Slice the tomatoes into 1/2″ slices

The ideal size to slice your tomatoes is somewhere between ¼” and ½” slices. The biggest difference will be how much meat you have in each bite of your tomato.

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Cover the slices with the batter.

When covering the slices with your batter, first dab them with a paper towel. This will draw out moisture for you tomatoes and allow the batter to be able to stick to your tomatoes.

Fry the tomatoes in hot oil that is at least a ¼” deep

You do not want to use to much oil when frying your tomatoes, but at the same time you do not want to use to little oil. Generally, somewhere between ¼” and ½” oil in your pan is perfect.

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Those are my 5 tips for the perfect fried green tomatoes. So now let us get to the reason you are all here. Here is one of the best recipes I have ever tried when making fried green tomatoes.

Ingredients

  • 2 large green tomatoes
  • 1 cup all-purpose flour divided
  • ¾ cup self-rising yellow cornmeal
  • 1 tsp seasoned salt
  • ½ tsp granulated garlic or garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp freshly ground black pepper
  • 2 large eggs
  • 2 Tbsp whole buttermilk
  • 1 tsp hot sauce
  • 4 Tbsp vegetable oil for frying

Instructions

  1. Slice tomatoes into ¼ inch thick slices. Arrange in a single layer on doubled paper towels. Gently press another paper towel on top. Let rest for 10 minutes.
  2. To prepare the dredging station: Place ½ cup flour on a plate. On a second plate, whisk together remaining ½ cup flour, cornmeal, salt, garlic, onion powder, paprika and pepper until blended.
  3. In a shallow bowl, whisk together eggs, buttermilk, and hot sauce.
  4. https://0c6270109f672fa19ef6859d6866fcfb.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.html Dredge tomato slices first in plain flour, second into egg wash then into seasoned flour-cornmeal coating. Gently press breading onto tomato slices. Have nearby a pan to place breaded slices.
  5. In a deep 12-inch skillet heat 1 inch vegetable oil to 350-360°F. Fry in batches to avoid overcrowding the pan. Fry for 4-5 minutes total, gently turning as needed until golden.
  6. Remove from oil using slotted spoon to a paper towel lined platter. Do not stack. Season with additional seasoned salt.
  7. Serve Immediately

My Secret to Perfect Fried Green Tomatoes

0 from 0 votes
Recipe by Don Carroll Course: AppetizersCuisine: AmericanDifficulty: Medium
Servings

12

slices
Prep time

10

minutes
Cooking time

5

minutes
Calories

118

kcal
Total time

15

minutes

Ingredients

  • 2 large Green tomatoes

  • 1 c. All-purpose flour, divided

  • 3/4 c. Self-rising yellow cornmeal

  • 1 tsp Seasoned salt

  • 1/2 tsp Garlic powder

  • 1/2 tsp Onion powder

  • 1/2 tsp Smoked paprika

  • 1/2 tsp Freshly ground black pepper

  • 2 large Eggs

  • 2 tbsp Whole buttermilk

  • 1 tsp Hot sauce

  • 4 tbsp Vegetable oil for frying

Directions

  • Slice tomatoes into ¼ inch thick slices. Arrange in a single layer on doubled paper towels. Gently press another paper towel on top. Let rest for 10 minutes.
  • To prepare the dredging station: Place ½ cup flour on a plate. On a second plate, whisk together remaining ½ cup flour, cornmeal, salt, garlic, onion powder, paprika and pepper until blended.
  • In a shallow bowl, whisk together eggs, buttermilk, and hot sauce.
  • Dredge tomato slices first in plain flour, second into egg wash then into seasoned flour-cornmeal coating. Gently press breading onto tomato slices. Have nearby a pan to place breaded slices.
  • In a deep 12-inch skillet heat 1 inch vegetable oil to 350-360°F. Fry in batches to avoid overcrowding the pan. Fry for 4-5 minutes total, gently turning as needed until golden.
  • Remove from oil using slotted spoon to a paper towel lined platter. Do not stack. Season with additional seasoned salt.
  • Serve immediately.

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Nutrition Facts

12 servings per container

Serving Size1 slice


  • Amount Per ServingCalories118
  • % Daily Value *
  • Total Fat 7g 11%
    • Saturated Fat 2g 10%
  • Cholesterol 37mg 13%
  • Sodium 292mg 13%
  • Potassium 174mg 5%
  • Total Carbohydrate 10.8g 4%
    • Dietary Fiber 1g 4%
    • Sugars 2.9g
  • Protein 3.6g 8%

  • Calcium 7%
  • Iron 5%
  • Vitamin D 15%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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