Well seasoned and super crispy on the outside, with a tender and succulent inside, they’re perfect as an appetizer or side dish, or even just an anytime snack. Fried Green Tomatoes isn’t just the name of a movie from the early 90’s, they’re one addictive treat that you just have to try! Coming from India, I had never even imagined such thing as Fried Green Tomatoes even existed. Then I married a Southerner. Since then, I’ve been exposed to all sorts of new culinary delights like Cheese Grits, Biscuits and Gravy and my favorite Shrimp Po’ Boy. I still love my curries, but have to admit those Southerners sure know how to cook!
Why We LOVE Fried Green Tomatoes
Best Tomatoes for Frying
Ideally, you want green tomatoes that are full, or almost full, sized. They should be firm, but not completely rock hard. A hint of color change may be okay, but the best way to tell is by giving them a light squeeze. If they are soft, they will have too much moisture to be crispy, and may fall apart while cooking.\
Tips and Tricks for the BEST Fried Green Tomatoes
Ingredients
Green tomatoes – Sliced into 1/4-1/2 inch rounds, depending on your preference. First dry dredging: Flour, salt and pepper. Wet dredging: Egg, buttermilk and hot sauce (preferably Louisiana style). Second dry dredging: Fine cornmeal (we used white, but yellow is good too), panko breadcrumbs, paprika and garlic powder.
Easy Fried Green Tomatoes Recipe
- Sweat the tomatoes: Slice the tomato slices then sprinkle salt on each side. Allow to sit 30 minutes in order for the moisture to sweat out. Pat dry with a paper towel.
- Prepare the dredging stations: On a plate, mix together flour, salt and pepper. On a second, mix cornmeal, panko, paprika and garlic powder. In a shallow bowl, whisk together egg, buttermilk and hot sauce.
- Fry green tomatoes: Preheat about 1/4 inch oil to 350°F in a cast iron skillet or electric skillet. Working in batches to avoid overcrowding the skillet, dredge all sides of tomato slices first in flour mixture, then buttermilk mixture, then cornmeal mixture. Carefully place in hot oil and fry 3-4 minutes per side, or until golden brown. Transfer to a paper towel lined plate to drain. Serve with your favorite dipping sauce.
What to Serve with Fried Green Tomatoes
First of all, you’ve gotta have a great dipping sauce. Our go-to dip for Fried Green Tomatoes is our homemade Remoulade Sauce. Other great dip choices are Garlic Aioli, Fry Sauce and Sriracha Mayo. They can be served as an appetizer or side dish. Some of our favorite pairings are other Southern dishes like Chicken Fried Steak, Shrimp and Grits, Smothered Chicken or Brunswick Stew. Other mains that go great with Fried Green Tomatoes are BBQ Chicken, Salmon Burgers, Pork Chops or Stuffed Bell Peppers.
Storing and Reheating
As with fried food in general, Fried Green Tomatoes are best eaten fresh. That being said, if you do have leftovers, you can refrigerate them in an airtight container for up to 2 days. Reheat in an oven preheated to 375°F on a baking sheet, or better yet, on a wire rack over a baking sheet. Don’t let summer pass by without trying these Fried Green Tomatoes. They’ve been a Southern classic for generations, and for good reason! Make sure to save or pin this recipe so you always know where to find it. And don’t forget to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Fried Green Tomatoes, on our Gypsy Plate… enjoy!
Try these other great Side Dishes:Squash CasseroleGrilled ZucchiniWedge SaladSteak FriesRoasted BroccoliDirty RiceCreamed CornClassic Coleslaw
title: “Fried Green Tomatoes” ShowToc: true date: “2024-10-08” author: “Juanita Smith”
Our garden is always overrun with tomatoes. We use them for southern tomato pie, pico de gallo, tomato basil bruschetta, and Georgian chicken stew with tomatoes, to name just a few of the many tomato recipes we love. But picking some of the tomatoes early to make fried green tomatoes means we don’t have to wait for all of them to completely ripen before we can start enjoying them! Like so many people not from the South, I’ve long had curiosity about fried green tomatoes. Where do you find a green tomatoes? (Hint: in your garden or farmer’s market, almost never at the store). What do they taste like? Are they really as popular in the South as we think? Does green tomato pie really taste like apple! (Answer: Yes!) For those of us not raised or living in the South, fried green tomatoes are popular all over in the southern states, not just in Alabama where the popular movie, Fried Green Tomatoes, from the early 90’s was based. We saw them on menus in Georgia and South Carolina and tried them multiple times. I think most people think of them as end-of-the-season fare when it gets too cool for tomatoes left on the vine to ripen, but we actually love eating them earlier in the summer as a way of dealing with a bumper crop of tomatoes!
So many questions about green tomatoes!
While I didn’t love fried green tomatoes the first time I tried them, they definitely grew on me. Now both Paul and I love them! The girls are still wary of “green tomatoes” but are coming around. We had these for lunch one day when I realized our four tomato plants were out of control, and were surprised to realize how much we enjoyed them because we had remembered feeling only “meh” about them during our travels! I guess it just goes to show that home-grown tomatoes always taste best, even if they aren’t ripe! Serve your fried green tomatoes with a dipping sauce. Ranch is always delicious, but these would also be good with fry sauce or any homemade aioli that you like.
How to make fried green tomatoes
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Corn Fritters Lemon Poppy Seed Zucchini Bread Fresh Strawberry Pie Grilled Peaches with Ice Cream The BEST Zucchini Bread Ever Grilled Mexican Street Corn Grilled Summer Vegetable Quesadillas Fried Yellow Squash
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