Bluegrass Seniors Magazine
Recipes
Southern Fried Green Tomatoes
Southern Fried Green Tomatoes
There is something comforting about the sound of tomatoes sizzling in a skillet, especially when they are coated in a crunchy Southern-style crust. Fried green tomatoes have been a favorite in many Kentucky kitchens for generations.
Ingredients:
- 3 large green tomatoes, sliced ¼-inch thick
- 1 cup buttermilk
- 1 egg
- 1 cup cornmeal
- ½ cup all-purpose flour
- ½ cup plain breadcrumbs or crushed saltine crackers
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
- Pinch of cayenne pepper (optional for a kick)
- Vegetable oil for frying (like peanut or canola)
Instructions:
- Soak the slices: In a shallow bowl, whisk together the buttermilk and egg. Add the sliced tomatoes and let them soak for at least 10 minutes while you prep your coating.
- Mix the coating: In another bowl, combine the cornmeal, flour, breadcrumbs, salt, pepper, paprika, and cayenne if using.
- Coat the tomatoes: Heat about ½ inch of oil in a large skillet over medium-high heat. Take each tomato slice from the buttermilk mixture and dredge it in the cornmeal coating, pressing gently so the crumbs stick well.
- Fry 'em up: Fry the slices in batches for about 2–3 minutes per side, or until they're golden brown and crisp. Don’t overcrowd the skillet.
- Drain and serve: Remove the fried tomatoes and place them on a paper towel-lined plate. Let them drain for a minute, then serve hot.
- Top with a dollop of pimento cheese, a drizzle of bourbon-infused aioli, or pair with a side of buttermilk ranch dressing for dipping.
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