This dish is a taste of what’s to come, using the current crop of green tomatoes (red tomatoes that haven’t had a chance to ripen in the summer sun). Their firm texture and lightly acidic nature make them perfect for breading and pan-frying. We’re adding our own special touch to this mainstay of Southern cuisine, serving it with a zesty Cajun rémoulade sauce for dipping.
Get Cooking 1Prepare the ingredients: Wash and dry the fresh produce. Cut the radishes into thin rounds. Slice the tomatoes into ½-inch thick rounds. Pick the parsley leaves off the stems; discard the stems. Peel and mince the garlic then, using the flat side of your knife, smash until it resembles a paste. Cut out and discard the root of the lettuce, then roughly chop the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Peel and mince the shallot. In a small bowl, combine the shallot, lemon zest, garlic paste, mayonnaise, Cajun seasoning and the juice of 2 lemon wedges. Stir to thoroughly combine and season with salt and pepper to taste. Place the flour, buttermilk and breadcrumbs into 3 separate dishes. Working one at a time, coat each tomato slice in the flour (tap off any excess flour), then briefly dip in the milk before coating completely with breadcrumbs. With your fingers, gently press the crumbs into the tomato to make sure they stick. Transfer the breaded tomato to a plate or tray; repeat with the remaining tomato slices. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Add the breaded tomatoes to the hot oil (working in batches, if necessary, to avoid overcrowding) and cook 3 to 4 minutes per side, or until crisp and golden brown. (You may need to rotate the tomatoes around the pan to ensure even cooking.) Transfer the fried tomatoes to a paper towel-lined plate and immediately season with salt. Set aside as you continue cooking. In a large bowl, combine the lettuce, radishes and parsley. Season with salt and pepper. Add the juice of 1 lemon wedge (you will have an extra lemon wedge) and a drizzle of olive oil; toss to coat. Divide the fried tomatoes and salad between 2 plates and serve with the Cajun rémoulade on the side. Enjoy!
How to make Fried Green Tomatoes
The key is to achieve a crispy golden crust without overcooking the tomato. You want tomato slices that are about 1/4-inch thick. Too thin and they will become mushy from being overcooked. Too thick and they won’t cook all the way through.
I like to double batter my tomato slices. Coat first with flour, then dip in an egg wash. Finally, dredge them in a cornmeal coating. You can also use traditional breadcrumbs or panko breacrumbs. Heat enough vegetable oil in a cast iron skillet to allow the tomatoes to float freely. Fry for about 2-3 minutes per side until golden and crispy, then drain on paper towels.
Fried foods always taste better when paired with a dipping sauce, so I recommend serving them with comeback sauce. Similar to a spicy thousand island, it’s actually a salad dressing my husband’s family introduced me to when we started dating. However, we frequently use it for dipping all varieties of crunchy fried goodness.
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- Vegetable oil for frying
- 4 green tomatoes cut into 1/4-inch slices
- Kosher salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 1 tablespoon garlic powder
- 4 eggs
- 2 tablespoons milk
- 1 1/2 cups cornmeal
- Pinch cayenne pepper
- Pinch paprika
- In a large skillet, preheat oil to 350 degrees.
- Sprinkle both sides of tomatoes with kosher salt and pepper.
- Mix the flour and garlic powder together in a shallow dish.
In a second dish, beat together eggs and milk. In a third dish, mix together cornmeal, cayenne, and paprika.
Coat tomatoes with flour, then egg wash, then cornmeal.
Fry in batches until crisp and golden brown, about 2-3 mintues. Drain on paper towels. Sprinkle with salt an pepper to taste.
Fried Green Tomatoes
This classic recipe is the most common and delicious use of green tomatoes! This southern comfort food is a favorite in any home regardless of where you live. Give it a try and you’ll be surprised.
Turn green tomatoes into the perfect comfort food!
- 1/2 cup buttermilk
- 1 egg
- 1/2 cup flour, divided
- 1/2 cup stone ground cornmeal
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon garlic power (optional)
- 3 medium green tomatoes (cut into 1/3 inch round slices)
- 1/2 cup vegetable oil
In a shallow bowl, mix all the dry ingredients: 1/2 cup of cornmeal, 1/4 cup of flour, 1 teaspoon of pepper, 1 teaspoon of salt, and 1 teaspoon of garlic powder (optional). In another shallow bowl, combine the egg and ½ cup of buttermilk. Then place the remaining 1/4 cup of flour in a shallow bowl. Place the skillet on medium heat and coat it with 1/2 cup of oil.Like an assembly line, cover the tomatoes with the flour, dip in the egg mix, and then dip in the cornmeal mix. Once pan is hot, pan-fry the tomatoes. You want to cook the tomatoes for about 3 minutes on each side or until golden brown. Once the tomatoes are crispy on each side, carefully remove and place on paper towels or a rack to drain. Serve with hot sauce.