Fried Green Tomatoes Recipe

Green tomatoes: Unripe tomatoes that are firm and green in color, providing a tart flavor.

All-purpose flour: Used as the first layer in the breading process to help the other coatings adhere.

Cornmeal: Adds a crispy texture to the fried tomatoes.

Buttermilk: A tangy liquid that helps the coating stick to the tomatoes.

Eggs: Beaten and mixed with buttermilk to create a binding mixture for the coating.

Salt: Enhances the flavor of the tomatoes and the coating.

Black pepper: Adds a bit of spice and depth to the flavor.

Vegetable oil: Used for frying the tomatoes to a golden brown.

When preparing green tomatoes for frying, ensure they are firm and not overly ripe. This helps them hold their shape during the cooking process. Additionally, for an extra crispy coating, allow the breaded tomato slices to rest for a few minutes before frying. This resting period helps the cornmeal mixture adhere better to the tomatoes, resulting in a more satisfying crunch.

• green tomatoes - Substitute with red tomatoes: If green tomatoes are unavailable, firm red tomatoes can be used, though the flavor will be slightly sweeter and less tangy.

• all-purpose flour - Substitute with rice flour: Rice flour can provide a similar texture and is a good gluten-free alternative.

• cornmeal - Substitute with panko breadcrumbs: Panko breadcrumbs offer a similar crunch and can be used if cornmeal is not available.

• buttermilk - Substitute with plain yogurt: Plain yogurt can mimic the tanginess and consistency of buttermilk.

• beaten eggs - Substitute with flaxseed meal and water mixture: For a vegan alternative, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace each egg.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami boost.

• black pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor profile.

• vegetable oil - Substitute with canola oil: Canola oil has a similar smoke point and neutral flavor, making it a suitable alternative for frying.

• Allow the fried green tomatoes to cool completely at room temperature before storing or freezing. This prevents condensation, which can make them soggy.

• For storing in the refrigerator:

  • Place the cooled fried green tomatoes in an airtight container, separating layers with parchment paper to prevent sticking.
  • Store in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for about 10 minutes to regain their crispiness.

• For freezing:

  • Arrange the cooled fried green tomatoes in a single layer on a baking sheet lined with parchment paper. Ensure they are not touching each other.
  • Freeze the tomatoes for about 2 hours or until they are solid. This step prevents them from sticking together.
  • Transfer the frozen fried green tomatoes to a freezer-safe bag or container, separating layers with parchment paper.
  • Label the container with the date and store in the freezer for up to 3 months.

• Reheating frozen fried green tomatoes:

  • Preheat your oven to 400°F (200°C).
  • Place the frozen tomatoes on a baking sheet lined with parchment paper.
  • Bake for 15-20 minutes or until they are heated through and crispy. You can also use an air fryer at 375°F (190°C) for about 10-12 minutes for a quicker option.

• Avoid microwaving the fried green tomatoes as it can make them soggy and lose their delightful crunch.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the leftover fried green tomatoes on a baking sheet lined with parchment paper.
  3. Bake for about 10-15 minutes, or until they are heated through and crispy. Flip them halfway through to ensure even reheating.
  4. Serve immediately for the best texture and flavor.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the fried green tomatoes in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.
  4. Enjoy your crispy and hot tomatoes right out of the air fryer.

• Skillet Method:

  1. Heat a small amount of vegetable oil in a skillet over medium heat.
  2. Place the fried green tomatoes in the skillet, making sure not to overcrowd them.
  3. Cook for about 2-3 minutes on each side, or until they are heated through and crispy.
  4. Remove from the skillet and drain on paper towels before serving.

• Microwave Method:

  1. Place the fried green tomatoes on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent them from drying out.
  3. Microwave on medium power for 30-second intervals until heated through.
  4. Note that this method may not retain the crispiness as well as other methods.

• Knife: For slicing the green tomatoes into ¼ inch thick slices.

• Cutting board: A stable surface to safely slice the tomatoes.

• Three bowls: For setting up the breading station with flour, buttermilk and beaten eggs, and cornmeal mixture.

• Whisk: To beat the eggs and mix them with the buttermilk.

• Frying pan: To heat the vegetable oil and fry the tomato slices.

• Tongs: For turning the tomato slices while frying to ensure they cook evenly.

• Paper towels: To drain the excess oil from the fried tomatoes.

• Plate: To hold the fried tomatoes once they are done cooking.

• Measuring cups: To measure out the flour, cornmeal, buttermilk, and vegetable oil.

• Measuring spoons: To measure the salt and black pepper.

Prepare ingredients in advance: Slice the green tomatoes and set up the breading station the night before to save time on the day of cooking.

Use a large frying pan: A larger frying pan allows you to cook more tomato slices at once, reducing the total cooking time.

Organize your workspace: Keep your flour, buttermilk mixture, and cornmeal mixture close to the stove to streamline the breading and frying process.

Preheat the oil: Start heating the vegetable oil while you bread the tomatoes to ensure it's ready when you are.