Fried Green Tomatoes
Fried Green Tomatoes is a great way to use up the last of the tomatoes that didn’t get a chance to ripen from your garden. A simple and quick recipe that is a delicious side dish for any meal.
Put your sliced green tomatoes into a medium bowl.
Pour the buttermilk over the tomatoes.
Pour the oil into a large frying pan,
I use cast iron but any will work.
Heat over medium heat until it bubbles
when you dip a wooden spoon into the oil.
Using tongs remove one tomato slice, shaking
off the excess milk, and placing it in a bowl
with flour. Sprinkle with salt and pepper.
Turn the tomato slice over
coating the other side.
Shake off the excess flour using tongs
and place the tomato slice into the hot oil.
Fry until golden brown on the bottom.
Make sure you add the other slices slowly
so the oil doesn’t cool down. Turn the tomato
over carefully to brown the other side.
Do not turn until the bottom is brown
or the breading will fall off.
Place cooked tomatoes onto a plate covered
with paper towel to absorb the excess oil.
Then place on a serving plate and serve.
Fried Green Tomatoes
- 2 large green tomatoes, slice 1/4″ thick
- 1 quart buttermilk
- 1 – 2 cups all purpose flour
- salt to taste
- pepper to taste
- oil for frying (You can use your favorite) You need to fill the pan about 3/4″ deep.
- Place your sliced green tomatoes into a medium bowl and pour the buttermilk over them to cover.
- Pour enough oil into a frying pan to about 3/4″ deep.
- Heat oil over medium heat. It is hot enough when you dip a wooden spoon end into the oil and the oil bubbles.
- Place the flour into a small bowl.
- Using tongs, pick up one slice of tomato and gently shake off excess milk. Quickly place the tomato into the flour. Salt and pepper the top side. Turn the tomato over getting flour on that side too.
- Shake off the excess flour using the tongs then carefully place one slice into the hot oil. Wait about 15 seconds then add another slice and keep repeating. I could only fit four slices at a time in my pan. If you add the tomato slices too fast the oil will get too cool to cook so go slow.
- Turn the tomato slices over only when the bottom is brown or the breading will fall off. Once both sides are brown, place on a paper towel covered plate to absorb grease then serve.