Fried Green Tomatoes, Tennessee Style
photo by Caroline Cooks
- Ready In:
- 1 large green tomato, sliced into 6 slices
- 1⁄2 - 3⁄4 cup buttermilk (if no buttermilk, just use same amount of regular milk with 1/2 tablespoon of lemon juice let set fo)
- 1 egg
- 1⁄3 cup yellow cornmeal
- 1⁄2 cup self-rising flour
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon ground red pepper
- 1⁄2 teaspoon paprika
- In a medium bowl, add tomato slices and coat with buttermilk; chill for 20 minutes.
- While tomatoes are soaking, mix together coating ingredients in another medium size bowl.
- Remove tomatoes from buttermilk--do not throw away buttermilk.
- Coat each tomato slice in coating mixture; set aside.
- Now in remaining buttermilk mixture add egg; beat well.
- Return each coated tomato to buttermilk, making sure each side is well coated.
- Return to coating mix one more time coating both sides.
- In a medium size skillet over medium high, heat 1/4 cup vegetable oil till hot but not smoking.
- Fry on both sides until coating is golden brown.
Questions & Replies
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This was a great way to fry the tomatoes...breading twice is what really does the trick. I also loved the marinating in the milk for the first wash, and then adding the egg so as not to make another bowl dirty or waste more than necessary. I added hot sauce right before I mixed in the egg for an extra kick and also added garlic powder and salt to the breading mix. (but I also used AP flour instead of self-rising) And don't forget to salt them after you fry!
I had never tried Fried Green Tomatoes before, and I usually do not have good luck with breading and frying anything. But I had a few green roma tomatoes that had fallen off the vine, so I thought I would give it a try. Since I'm from Indiana, and Tennessee is so close, I thought I would try my "neighbor's" recipe. Wow! It was fantastic and worked perfectly. I think the double coating really did the trick. I sliced the Romas lengthwise and they were smaller pieces than probably the regular tomatoes, but a tasty treat. I can't wait for more green tomatoes to make more. Thanks for sharing!
These were AMAZING! I have tried a few recipes for fried green tomatoes, and this is the only one that even comes close to the ones I used to get in Georgia. The double coating was easy, thick, and stayed on perfectly. I added some lemon-pepper seasoning and garlic powder to taste. Served with Buttermilk Ranch dressing. This ones a keeper! Thanks!
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