Fried green tomatoes, with their delicious acidic flavour and crispy, savoury texture, are a popular Southern treat. They are primarily made using firm, unripened green tomatoes, which offer a citrussy, somewhat acidic flavour that goes well with a crispy, seasoned breading. This dish combines the best of Southern cooking with the spirit of comfort food to create a delightful treat that is easy to prepare and wonderfully tasty.
Start with four huge green tomatoes for this recipe. They should feel firm to the touch, be completely green, and have no soft areas or ripening symptoms. Cut the tomatoes into rounds that are ½ inch thick, removing the stem and blossom ends. Even cooking and a constant texture can be achieved with uniform slices. After preparing your tomatoes, prepare a traditional three-part breading station. Put 1 cup of all-purpose flour on a plate first.
The successive coatings adhere better to the tomato surface thanks to this initial layer. Pour the mixture into a second shallow dish after whisking two eggs and ½ cup of milk together in a medium bowl until creamy. This produces the egg wash that aids in binding the tomato slices to the final coating. On a third plate, mix together ½ cup cornmeal, ½ cup bread crumbs, 2 teaspoons coarse kosher salt, and ¼ teaspoon ground black pepper for the last station. During frying, this combination produces the delicious outside crust that crisps up beautifully.
It’s time to cover the tomatoes now. To start, coat each slice thoroughly on both sides with flour, then shake off any excess. After dipping the floured slice into the egg and milk mixture, allow any excess to fall off. In order to get a complete and uniform coating, gently push the slice into the seasoned cornmeal and breadcrumb mixture. For each slice, repeat the procedure, putting them aside on a baking sheet or wire rack.
Next, place a big skillet over medium heat and heat the oil. Since it keeps the heat constant and improves crispness, a cast iron skillet is perfect. Add enough vegetable oil (about 1 quart, depending on the size of the pan) to cover the bottom of the skillet by about ½ inch. The oil should be heated to 350–375°F (175–190°C). A few breadcrumbs added to the oil should sizzle and turn golden in 15 to 20 seconds, indicating that the oil is ready.
The breaded tomato slices should be carefully added to the hot oil in batches of four or five, depending on the size of your pan. To avoid mushy tomatoes, avoid packing the skillet too full, which will reduce the oil temperature. Every slice should be flat and separate from the others. When the bottom of the slices is golden brown, carefully flip them over with a spatula. Fry for 2 to 3 minutes on each side. The tomato should be softened but not mushy, and the outside should be crisp and deeply golden.
Transfer the fried tomatoes to a paper towel-lined dish to absorb any excess oil after both sides have browned evenly. With the remaining slices, cook them again, keeping the oil temperature constant and adding more if necessary.
While still hot and crispy, serve the fried green tomatoes right away. Right out of the skillet, they have the finest flavour and texture. They are excellent on their own, but they really come to life with a dipping sauce. Tastes like buttermilk ranch, creamy remoulade, or spicy aioli go well with the tart tomatoes and crunchy coating. A classic meal that embodies the essence of Southern cooking with each mouthwatering mouthful, fried green tomatoes can be served as an appetiser, a side dish, or a distinctive topping for burgers or sandwiches.
