Southern Fried Green Tomatoes Recipe
Southern Fried Green Tomatoes
Fried Green Tomatoes isn't just an awesome 80s movie that I highly recommend y'all watch; it is also a delicious Southern side item.
You can sometimes catch them in local southern restaurants, but I find this side item difficult to pin down regularly in my area.
There are only one or two restaurants I know of near us that serves them in the summer. They are possibly not as popular as I like to think they are, but they are worth the try! I used to HATE tomatoes, but I have always been able to snack on fried green tomatoes, so highly recommend no matter how much you love or hate tomatoes.
I am going to pass on a traditional fried green tomatoes recipe but also provide a more GI-friendly (Glycemic Index Friendly) option for an easy fried green tomatoes recipe without cornmeal, which is just as delicious!
Picking Out Green Tomatoes
Green Tomatoes on the vine
Green tomatoes are not always easy to find; but you should find them in your local grocery store or farmers market during the summer.
If you live near a Kroger or Publix they usually have them in the summer; I have seen them in Kroger year round before. Picking out green tomatoes is no different than picking out tomatoes.
They will be much firmer than red slicing tomatoes, but that is what you want in this case. Make sure there are no bruises or splits in your tomatoes. If you find heirloom tomatoes you may want to grab 4 rather than 3 to make up for the odd shape.
Breading
Breading for Fried Green Tomatoes
If you are using the traditional recipe you will use your typical all-purpose flour. If you are wanting to use the more GI (Glycemic Index) friendly version to make these fried green tomatoes low carb you will be using a mix of finely ground pork rinds and almond flour.
Almond flour will help fill in the gaps the pork rinds are too large to cover. Walmart and other grocery stores have started selling ground pork rinds with or without seasoning.
You can also make them by buying a bag of plain pork rinds and pulsing them in your food processor. I did this before I started seeing them in stores and truthfully it is just cheaper and more time saving to buy the finely ground pork rinds rather than DIY this pantry ingredient.
Picking Out An Oil
You will need to pick a frying medium for this recipe. Traditionally speaking you can use a vegetable oil for frying. I am trying to keep my hubby and I away from soy when possible so we do not typically use vegetable oil.
I render my own lard and tallow which is what I use to fry foods and season my cast iron pans. You are free to use whatever you have on hand. We are only pan frying so you only need 1/2 an inch or so of oil/fat to fry these delicious tomatoes.
Directions
Start by preheating your oil/fat; the perfect frying temperature is 325 - 350 degrees. If you do not have a thermometer there are some easy ways to tell if your oil is to temp. You can drop a popcorn kernel in the oil; when it pops your oil should be around the correct temp.
Another way is to drop a little bit of breading in the oil and see if the oil reacts; if it becomes bubbly and makes some noise you are in the ball park. If either of these methods fail to produce somewhat immediate results you should give your oil some more time to heat up.
While your oil is heating up slice your tomatoes 1/4th of an inch thick or less using a mandolin or a sharp knife. You can make your slices slightly larger, but they can remain a little firm in the center.
I sliced about 3 tomatoes and sliced one yellow summer squash to use for our lunch/dinner. Place tomato slices on a pan and sprinkle lightly with salt and pepper.
In a shallow bowl, mix your choice of breading either traditional Flour, cornmeal, and spices or Pork rinds, almond flour, and spices. I add a bit of salt and pepper to the breading mix as well, but if you think that will be too salty you are free to leave out the salt and pepper in any step.
I have found with the dredging you will lose some of the salt and pepper. In a separate bowl whisk a large egg and set aside. Now it is time to dredge your veggie! Dredging is a simple technique of dipping the food in egg and then in breading; the egg will help the breading stick to the tomato, however it is not 100% necessary.
I do recommend using the egg as again it will help adhere the egg to the tomato. Place each slice in the whisked egg, allow the excess egg to drip and then place in the breading. I only do this once so that I can maximize my breading, but if you like a lot of breading feel free to do this step more than once.
As I dredge my tomato slices I place them back on the same sheet pan I had them in. I am not a huge fan of doing dishes so I reuse as much as possible unless it is unsafe; such as cross contaminating meats.
You can dredge and go straight to pan if you wish, but from experience it is easier to lose track of time this way.
Tomatoes do not have to be cooked to a proper temperature as they safe to eat raw (you will need to cook the flour all the way through, but for the version of the recipe for fried green tomatoes without cornmeal you have less to worry about) you are going for more of a texture.
Green tomatoes are very firm and the frying softens them a good bit. Frying each side 4-6 minutes is more than sufficient if you have properly heated oil. I lay pretty much any fried food on a paper towel-lined plate, but a cooking rack over some paper towels will do the job.
The rack will allow the oil to drip off and keep your fried items nice and crispy. They are best eaten warm, but you can easily reheat them in a toaster oven if they get cooled down too much before you are ready to eat them.
While I prefer them made in the skillet, these fried green tomatoes can also be made in the air fryer, and boom you could have yourself some healthy air fryer fried green tomatoes, no cornmeal!
The internet seems to be a little divided on this last step; or rather I may be the only deviation. I am not a believer in using or needing a sauce for Fried Green Tomatoes.
Personally, I think fried tomatoes are tasty on their own and do not need a sauce and have no real recommendations for a sauce. I am a purist when it comes to most fried food. Although there is a place in my heart for Chicken and waffles. I have seen other recipes that recommend spicy mayo; so if that strikes your fancy mix some siracha with some mayo and chow down!
Print the Recipe!
Fried Green Tomatoes (Traditional)
Servings: 4
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Ingredients:
3 - 4 Large green tomatoes
3/4 Cup All Purpose flour
3/4 Cup of Cornmeal
1/2 Teaspoon of salt
1 1/2 Teaspoon of pepper
1/2 Teaspoon of Cayenne or chili powder Optional
1 - 2 Teaspoons of Season all or whatever variety you currently use
1 Large egg
Oil or fat for frying
Instructions:
- Preheat pan with oil. Use vegetable oil or animal fat for frying. We are not deep frying so you only need an inch or so of oil to pan fry.
- Slice tomatoes about 1/4 an inch with a mandolin or with a sharp knife. Lay slices on a sheet pan and sprinkle with salt and pepper.
- In a shallow bowl mix flour and seasonings
- In a separate bowl whisk egg
- When oil is ready for frying around 325 - 350 degrees you can start dredging your tomatoes. You are free to start the process before, but the flour can get gummy if sitting too long.
- Dredge each tomato slice going from egg to the flour mixture 1 - 2 times
- Fry on each side 3-5 minutes and place on a rack or on paper towel lined plate.
How’d you like the recipe? Let me know! Comment below and tag me in the pictures of your fried green tomatoes on social!
