How to Make THE BEST Fried Green Tomatoes
User Reviews
4.9
How to Make THE BEST Fried Green Tomatoes
Description
How to Make THE BEST Fried Green Tomatoes involves slicing firm green tomatoes and dredging them first in flour, then buttermilk, and finally a seasoned coating of cornmeal and bread crumbs blended with salt, black pepper, and cayenne. Cooking in hot oil yields a crispy exterior with a tender, still slightly acidic tomato inside. The frying is done in batches to maintain oil temperature and even browning.
Serve the fried tomatoes hot with a homemade garlic aioli, made from mayonnaise, fresh garlic, lemon juice, and salt. The aioli's creamy tanginess complements the rich crunch of the tomatoes. A squeeze of lemon over the plate adds brightness if desired.
This dish works well as an appetizer, side, or snack. Using a candy thermometer ensures the oil stays at the right frying temperature, and draining the fried slices on a rack retains crispness better than paper towels alone.
Ingredients
For the Fried Green Tomatoes
- ¾ cup all-purpose flour
- 1 cup buttermilk
- ½ cup cornmeal
- ½ cup bread crumbs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon cayenne pepper
- 4 tomato sliced into ⅜ inch slices, discard the bottoms and tops, green
- 2-3 cups canola oil or grape seed oil
For the Garlic Aioli
- 1 cup mayonnaise
- 1-2 cloves garlic , pressed
- 1 teaspoon lemon juice
- pinch kosher salt
Instructions
For the Fried Green Tomatoes
- Scoop the flour onto a plate or in large bowl. Pour the buttermilk into another bowl. Mix the cornmeal, bread crumbs, kosher salt, black pepper and cayenne on another plate or in a bowl.
- Dip one tomato slice into the flour, tossing so both sides and all of the edges are coated. Dip in the buttermilk then dredge in the cornmeal breadcrumb mixture, gently patting both sides so the coating adheres. Place on a wire rack and continue with the rest of the tomatoes.
- Pour enough oil into a cast iron pan to fill it about ½ inch from the bottom. Heat the oil to 350°F. I test my oil's temperature with a candy thermometer.
- Fry the tomatoes in batches, about 4 to 6 at a time, flipping once so both sides are lightly browned.
- Drain the tomatoes on another wire rack that's set over paper towels. Repeat with the rest of the tomatoes.
- Serve the tomatoes hot with the garlic aioli sauce and a squeeze of lemon if you like.
For the Garlic Aioli
- Mix the mayonnaise with the other ingredients until blended. Refrigerate up to 2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 38g | 58% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 20mg | 7% |
| Sodium | 744mg | 31% |
| Potassium | 306mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 651IU | 13% |
| Vitamin C | 20mg | 22% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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