AI-generated image
Fried green tomatoes
Cornmeal-crusted slices of tart unripe tomato
AmericanFried green tomatoes are the early-summer and end-of-season treat of Alabama and Georgia kitchens, when the garden is full of firm, unripe fruit. Thick slices are dipped in buttermilk and a cornmeal crust and fried until crisp outside, while the inside softens and stays tangy. Serve them hot with a spoonful of pimento cheese or a dab of remoulade. Chef's tip: salt the slices and let them drain for 10 minutes so the crust doesn't go soggy.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Shop this recipe on Amazon
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Lay the 4 firm green tomatoes on a rack, sprinkle with half the ½ tsp salt and leave 10 minutes. Pat dry.
10 minStep 2: Set out three shallow dishes: the 2 ⅛ oz plain flour; the ¾ cup buttermilk; and the 3 ½ oz fine cornmeal mixed with the 1 tsp paprika, ½ tsp black pepper and remaining ½ tsp salt.
3 minStep 3: Dip each slice in flour, then buttermilk, then press into the cornmeal so it is well coated.
6 minStep 4: Heat 1 cm of ¾ cup vegetable oil in a heavy frying pan over a medium-high heat. Fry the slices in batches for 2–3 minutes a side, until deep golden and crisp. A common mistake is crowding the pan, which steams them.
12 minStep 5: Drain on a rack (not paper, which softens the bottom) and serve hot.
2 min
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 7 g
- Carbs
- 30 g
- Fat
- 15 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fried green tomatoes take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of firm green tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of buttermilk?
- Milk with lemon juice or white vinegar: 1 tbsp per 240ml (1 cup) milk, left for 5 minutes.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
Okonomiyaki
Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.
Japanese
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian