If a picture paints a thousand words, this one is reads, “Yum!” a thousand times over! Fried Green Tomatoes…they are such a special and wonderful thing; I’d love to hug the neck of the person who came up with this idea! Every year, I long for the first green tomatoes to fry and every year I mourn the last ones of the season.
I have seen and tried many many variations of these delights, but I finally made one to my own liking. I have this thing about fried green tomatoes; they must not be mushy. They need to retain a bit of crunch, not much, just a titch. And the crust needs to be seasoned and crispy…no soggy crust allowed!
So, I’ll share my tips for what I consider the perfect fried green tomatoes.
They are wonderful served by themselves, or with a dollop of roasted red pepper aioli (which I will post next). I sure hope you’ll try them. And I sure hope you’ll enjoy them!
- Green tomatoes, thickly sliced
- Kosher salt
- 1 cup buttermilk
- 1 cup stone ground yellow corn meal
- ¼ cup all-purpose flour
- 1 teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- A pinch of cayenne pepper
- 3 cups canola oil (or enough to have about 1 inch in the bottom of your skillet)
- Sprinkle the sliced tomatoes with salt and let drain in a colander for about a half hour. Tip One: This step is very important for the crispness of the tomatoes. The salt will draw out some moisture in the tomatoes and allow them to cook up without going soggy.
- Remove the tomatoes from the colander and pat dry on a kitchen towel.
- In one bowl, pour the buttermilk.
- In another bowl, positioned just next to the buttermilk, stir in the corn meal, flour and seasoning. Both of these bowls should be close to a skillet in which you will heat the canola oil.
- Once the oil is heated, one at a time, submerge a tomato slice into the buttermilk. Tip two: No egg wash...no double dipping...just a simple buttermilk bath. It helps the seasoned meal/flour stick. You don't want gommed up meal, just a nice coating.
- Then, into the corn meal/flour, coating well on both sides and on the edges.
- Drop into the hot oil and cook on each side until golden brown - about 4-6 minutes per side. Drain on paper towels and sprinkle with salt to taste.