Fried Green Tomatoes Recipe
By Marlo Colletto (TC3 Farm CSA Member)
The quintessential southern side dish, I’ve wanted to learn to make Fried Green Tomatoes ever since I saw the movie in my single digits (totally lost on me at the time!). Deceptively easy but intimidating because of its multiple steps, I was finally spurred on to tackle this recipe after seeing green tomatoes in my late June CSA share. So glad I did! It’s a nice dovetail to the Creamy Herb Ranch dressing I made earlier in the season, another use for buttermilk, that makes a fantastic fried green tomato dipping sauce.
*If you’re making a substitution and don’t have buttermilk on hand, consider using the same sriracha mayo dip idea as on the Rosemary Rutabaga Fries.
- Slice tomatoes into 1/4-inch thick rounds.
Making Breading Mixture
- Whisk egg and buttermilk together in a shallow bowl.
- Scoop 1/4 cup flour onto a medium plate.
- To a second medium plate add remaining flour, cornmeal, salt, pepper and hot pepper powder; combine thoroughly.
- Dredge a tomato slice in plain flour, shaking off any excess; dip in egg mixture; dredge in cornmeal until evenly coated and transfer to plate.
- Repeat with remaining tomato slices.
- Line a plate with paper towels and set aside.
- In a cast iron skillet, heat 1/4-inch of high heat oil to 375 ° or until hot and bubbling. (Be sure to allow time to reheat between batches!)
- Gently place tomatoes into hot oil so as not to splash yourself and cook 1 1/2 to 2 minutes per side, until golden brown. Transfer to paper towel lined plate, keeping tomatoes in a single layer so they don’t get soggy. Sprinkle with flaky salt.
- Repeat with remaining tomatoes.
- 3 medium green tomatoes
- 1 egg
- 1/2 cup buttermilk (or substitute ½ tablespoon lemon juice/vinegar plus white milk to equal ½ cup)
- 1/2 cup flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Pinch of hot pepper
- Coconut oil or other high heat oil, for frying
- Flaky sea salt