Fried Green Tomatoes
Fried green tomatoes are a treat well known here in the South, where they have been loved for a very long time. In area restaurants, you might find them as a popular side or offered as an off-the-menu seasonal special that’s prepared in a delicious, flavorful way.
If you’re wondering what they are, fried green tomatoes consist of slices of unripe green tomatoes dipped usually in eggs, but sometimes in buttermilk or a mixture of milk and eggs, and then dredged in cornmeal or flour, or a mix of the two.
Then, as the name plainly suggests, they are pan-fried in oil until crisp.
Canola or vegetable oil
Eggs
Milk
Flour, to add to the crispiness of the batter
Salt and pepper to taste
Cornmeal, adds to the golden coating
Breadcrumbs, to add crunch and flavor to the breading
Grated Parmesan cheese, will add some more flavor to the crust
In a medium size saucepan add the oil until it is about ½ inch up the sides of the pan. Heat to medium high heat. Slice the tomatoes ¼ inch thick.
Prepare the batter. In a small bowl add the eggs and whisk. Gradually add in the milk. For a buttermilk flavor, leave out the egg and soak the tomatoes in buttermilk instead of regular milk. Also let them soak in the buttermilk for a couple of minutes before putting them in the batter mixture.
In another small bowl add the flour, salt and pepper. In another small bowl add the cornmeal, bread crumbs, Parmesan cheese and Italian seasoning.
Dip each tomato slice first in the eggs, then coat in the flour, and lastly the cornmeal mix. Add the tomatoes to the pan of oil and cook for 2-3 minutes until crispy and golden brown.
Remove with a slotted spoon and let cool.
Recipe by Alyssa Rivers