Fried Green Tomatoes

From American Classics

Why this recipe works:

Starting with the tomatoes for our fried green tomatoes recipe, we found that medium-sized ones, sliced 1/4 inch thick, worked best. These tomatoes gave us good-sized portions that were easy to bread and fry in only a few batches. While some fried green tomatoes recipes call for flour alone,… read more

Starting with the tomatoes for our fried green tomatoes recipe, we found that medium-sized ones, sliced 1/4 inch thick, worked best. These tomatoes gave us good-sized portions that were easy to bread and fry in only a few batches. While some fried green tomatoes recipes call for flour alone, we liked the authentic flavor of cornmeal and found that the mixture tasted best when seasoned heavily with salt and black pepper, as well as a little cayenne. The classic breading procedure (dipping into flour, then egg, then the seasoned cornmeal-flour mixture) worked well, with a small tweak: We added some buttermilk and leavener to the egg. The leavened buttermilk turned the coating light and supercrisp, while adding a tangy flavor.

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Serves 4 to 6

Any firm, underripe tomato can be used in this recipe. A well-seasoned cast-iron skillet is ideal for frying the tomato slices. We prefer a fine-textured cornmeal for this recipe; coarser cornmeal will make the coating excessively crunchy.

Ingredients

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