1/3 Photos of Fried Green Tomatoes
I did a search and came up with many fried green tomato recipes on here, but this one is different in that it uses buttermilk, and no cornmeal. Culinary lore says that ripe red tomatoes felt so much like human skin that eating them was considered improperly erotic. In any case, there was something suspect about this New World member of the nightshade family that the Spaniards first brought back to Europe. One solution to it's naughty nature was to eat green tomatoes, which are firm and not nearly as sweet as ripe ones. This version is delicious. Cook times are guestimates.
My Private Note
Units: US | Metric
- 1In a bowl, mix together the eggs and buttermilk.
- 2Whisk in the 1 TBS flour, 1/2 the salt and 1/2 the pepper.
- 3Soak the tomatoes in this liquid for about half an hour.
- 4Whisk together the remaining flour, salt and pepper.
- 5Heat about 1 inch of oil to 350*F in a heavy skillet.
- 6(I use my cast iron one).
- 7Dredge the tomato slices, one at a time in the seasoned flour, shaking off any excess.
- 8Fry the slices in hot oil.
- 9Do NOT crowd.
- 10(slices should not overlap as they cook).
- 11Fry each side until it begins to turn brown.
- 12Turn in the oil and fry until golden brown and crisp.
- 13Drain on paper towel.
- 14Salt to taste.
- 15Serve with tomato chutney.
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Nutritional Facts for Fried Green Tomatoes
Serving Size: 1 (1216 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 92.2
- Calories from Fat 11
- Total Fat 1.3 g
- Saturated Fat 0.4 g
- Cholesterol 32.2 mg
- Sodium 448.8 mg
- Total Carbohydrate 15.9 g
- Dietary Fiber 0.9 g
- Sugars 3.3 g
- Protein 4.2 g