The magic of fried green tomatoes lies in their perfectly crisp exterior, which gives way to a tender, slightly tangy center with each bite. This contrast in texture and flavor makes fried green tomatoes a beloved Southern delicacy. The seasoned cornmeal and flour coating, spiked with a hint of paprika and cayenne, adds a delightful crunch and a touch of heat, complementing the tartness of the green tomatoes. When paired with a cool, creamy dipping sauce, these tomatoes become an irresistible treat that captures the essence of comfort food at its finest.
Ingredients:
- 4 large green tomatoes
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 cup buttermilk
- 2 large eggs
- 1/4 cup all-purpose flour (for coating)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
- Vegetable oil or bacon drippings, for frying
Instructions:
- Prepare the Tomatoes: Start by washing the green tomatoes thoroughly. Pat them dry with a paper towel. Slice the tomatoes into 1/4-inch thick rounds. Discard the ends.
- Set Up the Dredging Station: Prepare three shallow bowls for the dredging process. In the first bowl, place 1/4 cup of flour. In the second bowl, whisk together the buttermilk and eggs until well combined. In the third bowl, mix together the remaining 1 cup of flour, cornmeal, salt, black pepper, paprika, garlic powder, and cayenne pepper (if using).
- Dredge the Tomatoes: Working with one slice at a time, coat each tomato slice in the plain flour, shaking off any excess. Next, dip the floured tomato slice into the buttermilk and egg mixture, ensuring it is fully coated. Finally, dredge the slice in the seasoned flour and cornmeal mixture, pressing lightly to ensure an even coating. Place the coated slices on a wire rack and repeat with the remaining tomato slices.
- Heat the Oil: Pour about 1/2 inch of vegetable oil or bacon drippings into a large skillet. Heat the oil over medium-high heat until it reaches 350°F (175°C). To test if the oil is hot enough, drop a small pinch of the flour mixture into the skillet; it should sizzle immediately.
- Fry the Tomatoes: Carefully place the coated tomato slices into the hot oil in a single layer, without overcrowding the skillet. Fry each side for about 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to transfer the fried tomatoes to a paper towel-lined plate to drain any excess oil. Continue frying the remaining tomato slices in batches, adjusting the heat as needed to maintain a steady frying temperature.
- Serve: Once all the tomatoes are fried, serve them hot with your favorite dipping sauce, such as ranch dressing, remoulade, or a spicy aioli.
