Fried Green Tomatoes are a time-honored Summer tradition in the South. Unripened tomatoes are coated with a perfectly seasoned cornmeal breading and fried until crispy and golden. They’re like slices of gold.
CRISPY SOUTHERN FRIED GREEN TOMATOES: When farm stands begin to open and garden season is in full swing, these golden beauties will make they’re glorious appearance on our table. It’s like manna from heaven, in my eyes. If you aren’t a gardener, I recommend that you find your local farmers market and make friends with the best tomato growers in your area. Green tomatoes tend to show up early in the season, and they can advise you best according to the growing season in the region in which you reside.
2 large green tomatoes
1 cup all-purpose flour divided
¾ cup self-rising yellow cornmeal
1 teaspoon seasoned salt
½ tsp granulated garlic or garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon freshly ground black pepper
2 large eggs
2 tablespoon whole buttermilk
1 teaspoon hot sauce
4 tablespoon vegetable oil for frying use more as needed
Slice tomatoes into ¼ inch thick slices. Arrange in a single layer on doubled paper towels. Gently press another paper towel on top. Let rest for 10 minutes.
To prepare the dredging station: Place ½ cup flour on a plate. On a second plate, whisk together remaining ½ cup flour, cornmeal, salt, garlic, onion powder, paprika and pepper until blended.
In a shallow bowl, whisk together eggs, buttermilk and hot sauce.
Dredge tomato slices first in plain flour, second into egg wash then into seasoned flour-cornmeal coating. Gently press breading onto tomato slices. Have nearby a pan to place breaded slices.
In a deep 12 inch skillet heat 1 inch vegetable oil to 350-360°F. Fry in batches to avoid over crowding the pan. Fry for 4-5 minutes total, gently turning as needed until golden.
Remove from oil using slotted spoon to a paper towel lined platter. Do not stack. Season with additional seasoned salt.