Fried Green Tomatoes: Easy, Quick, & Simply Delicious
Are you absolutely bored to death with the prospect of eating French fries as a side? I know how you feel; it seems like French fries or chips are some of our only options these days. Recently though I’ve noticed the resurgence of an old, very familiar side dish into the culinary world. I have been seeing fried green tomatoes pop up a lot, whether stacked high with mozzarella like a caprese salad or used as an extra tasty replacement for the red tomato on a burger.
I’ve been eating fried green tomatoes all of my life (thanks Grandma) so know a good batch when I see them. I’ve put together this easy recipe so you too can have terrific fried green tomatoes.
Take that, French fries.
Fried Green TomatoesWhat You’ll Need:
- 3 firm green tomatoes
- Tomato slicer or sharp paring knife, like my Mercer Primary 4 paring knife
- Cutting board
- ¼ - ½ cup all-purpose flour plus another ½ cup all-purpose flour
- ½ cup white corn meal
- ¼ teaspoon paprika
- 1 teaspoon black pepper
- 2 eggs
- ½ cup buttermilk
- Vegetable or peanut oil
- A cast iron skillet, like my affordable Lodge cast iron skillet
- Core the green tomatoes and slice them ¼ inch to ½ inch thickness
- In a large mixing bowl, whisk together the eggs and buttermilk
- In another large mixing bowl combine ½ cup of all-purpose flour, ½ cup of cornmeal, the paprika, and the black pepper
- Add the remaining flour to a small bowl
- Dredge each tomato slice in the flour
- Dip each tomato slice into the egg mixture
- Coat the dipped tomato slices in the cornmeal mixture and set aside on a plate or tray
- Add a ¼ - ½ inch of oil to the cast iron pan
- Heat over medium high heat
- Once the oil is hot, add the breaded tomato slices in batches of 5
- Flip once the cooking side has turned golden brown, about 2 minutes
- Cook for 2 more minutes
- Drain the fried green tomatoes on napkins or a cooling rack
- Sprinkle with plenty of Kosher salt
- Repeat with remaining tomato slices, replacing & reheating the oil as necessary
I love how quickly these little guys cook. The hardest part of this recipe is waiting for the fried green tomatoes to cool down. I’m not going to lie; impatience may have burned my mouth but it was totally worth it!
Feel free to use this recipe to add a special southern touch to your restaurant dishes or to surprise your family with a “new” side dish.Until next time,