Aug 2, 2011

Recipe for: Fried Green Tomatoes

FROM THE KITCHEN OF: Isabel Canfield
TOTAL TIME: 10 min to prep, 15 min to fry
MAKES:
about 12-15 slices

Fried green tomatoes are definitely a Southern thing. Besides watching the 1991 movie years ago, I don’t think I was really introduced to one until I moved to Richmond. My two favorite places to get fried green tomatoes are Comfort on Broad street and Juleps in Shockoe. They are to die for! If you can’t get to either one of those places in Richmond, no need to fret. I’ve done my research to try to bring you a fried green tomato recipe that stacks up close to the ones I love from these two restaurants.

I believe the texture of a fried green tomato is key to making it perfect. Now, I’m not a true Southerner by any means so this may not be very traditional, but I think it’s still pretty damn good. I like a heavy coating so I opted to use buttermilk instead of milk, and used a combination of both breadcrumbs and cornmeal. The green tomato is still firm, yet tender beneath all the crispy layers. It’s not greasy at all, it’s light and airy, and out of this world. Try this Southern favorite. You will never eat just one.

INGREDIENTS:
3 green tomatoes
1 cup of flour
1 cup of plain bread crumbs
1 cup of yellow cornmeal
1 cup of buttermilk
salt + pepper
vegetable oil

DIRECTIONS:
1. Slice the tomatoes. Rinse and pat dry the green tomatoes. Slice the tomatoes into 1/4-inch thickness. Season both sides with salt.

2. Bread the slices. In three separate bowls, add flour to the first one with some salt and pepper, buttermilk to the second, and combine the breadcrumbs and cornmeal in the third. Taking a slice of tomato, lightly coat it in the flour, coat both sides with the buttermilk and then dredge into the breadcrumb/cornmeal mixture. Repeat process for all the slices.

3. Fry the coated slices. Meanwhile, heat a large skillet on medium heat with vegetable oil about 1/4-inch high. Once the oil is hot, gently place 5-6 slices into the pan. Let one side turn golden brown, about 2-3 minutes per side, before turning it over. Remove and place on a baking rake to drip the excess oil. I kept mine in the oven until all the slices were fried.

Serve with your favorite dipping sauce or a Chipotle Aioli you’ll find tomorrow on Pretty Tasty Things! Serve almost immediately.

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7 Comments

  • I could tell from the pics before I read your post that you used cornmeal! Yum! Have you ever tried to make Ina Garten’s onion rings? She also uses buttermilk and a cornmeal mixture – so good with a nice juicy steak…ok, I’m hungry now…

    Love your recipes! :) If you had a Food Network show I would watch it!

    • Isabel

      I have not tried Ina’s onion rings, but I have seen her make them! Thanks for reminding me because I would LOVE to make them. I bet they are delicious with a juicy steak!! I’m hungry too!

      If I had a Food Network show, I would DIE. LOL! Thanks, Laura!! You’re so sweet :)

  • Mmmm… I had a Fried Green Tomato Bennie from Kitchen 64 this weekend- SO GOOD! I love fried green tomatoes- yours look fabulous!

    • Isabel

      Kitchen 64?! Right in my neighborhood! We should all get together and go there again soon :) I have to see the baby bump!! Thanks, Ellen!

  • […] on free food. His onion rings are the thick kind. They’re fat slices with a thick coating of breading and deep fried. As you can imagine, that after some time, the onion and the breading do get a […]

  • […] ever! I did some research (as always) before choosing a simple recipe from a blog called “Pretty Tasty Things.” I pretty much left this recipe alone other than adding in a little cayenne to the flour for […]

  • Sometimes I use matzo meal instead of cornmeal–it is delicious, too.

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