Fried Green Tomatoes
User Reviews
5
Fried Green Tomatoes
Description
Fried Green Tomatoes uses unripe tomatoes cut into quarter-inch slices that are seasoned with salt and black pepper. The slices are dredged in flour mixed with garlic powder, dipped in buttermilk, then coated in a cornmeal blend seasoned with paprika. They are cooked in hot canola oil until both sides develop a crisp, golden coating. The frying locks in the tomatoes' tartness, while the spices add depth to the crust.
The layers of flour, buttermilk, and cornmeal contribute to a crunchy exterior that holds moisture inside, resulting in a satisfying bite. The paprika brings a subtle smoky note that complements the tang of the green tomatoes. These fried rounds can be served as an appetizer or alongside main dishes that can benefit from a crispy vegetable side.
The method includes resting the slices on paper towels after frying to remove excess oil and optionally seasoning with additional salt. If buttermilk is unavailable, a milk and vinegar mixture can be used to mimic its effect. The recipe notes clarify that some frying oil is not counted in nutritional estimates, underscoring that care should be taken with oil absorption and cooking temperature.
Ingredients
- 1 pound tomato about 4 medium tomatoes, cut into ¼-inch slices, green
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup all-purpose flour
- ½ teaspoon garlic powder
- ¾ cup buttermilk
- ½ teaspoon paprika
- 1 cup cornmeal
- ¾ cup canola oil for frying, more as needed
Instructions
- Pour oil into a pan to ½" deep and preheat to 365°F.
- Season both sides of tomato slices with salt and pepper.
- In a shallow dish combine flour and garlic powder. Pour the buttermilk into a second shallow dish and in a third dish mix together the paprika and cornmeal.
- Dredge tomato slices in flour, shaking off any excess. Dip in buttermilk, followed by the cornmeal mixture. Repeat with remaining slices.
- When oil is hot, add tomatoes to the pan, a few at a time (don't crowd) cooking 2-3 minutes per side until golden and crisp.
- Drain on paper towels. Season with additional salt.
Notes
- If you don't have buttermilk, combine 1 tablespoon white vinegar or lemon juice with whole milk to make ¾ cup; let it rest 5 minutes to substitute.
- Drain fried tomatoes on paper towels to reduce excess oil and maintain crispiness.
- Season tomato slices with salt after frying to enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417 | 21% |
| Carbohydrates | 55g | 18% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 646mg | 27% |
| Potassium | 455mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 927IU | 19% |
| Vitamin C | 27mg | 30% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
