Fried Green Tomatoes
Fried Green Tomatoes are a flavorful way to use tomatoes harvested before they ripen on the vine. Green tomatoes hold their shape during cooking and develop a mellow, savory flavor as the coating crisps in the skillet.
Easy Fried Green Tomatoes Recipe
As a home cook who has been creating plant-based and vegetarian meals for over 13 years, I focus on recipes that highlight fresh ingredients and thoughtful preparation. This recipe makes good use of garden-grown tomatoes and comes together quickly with a short list of pantry staples.
Garden Tips for Growing Tomatoes
Growing tomatoes can be a fun and rewarding experience. Here’s how you can grow the best tomatoes:
- Start Indoors: Tomato seeds should be started indoors about 6-8 weeks before the last frost date. Once seedlings are a few inches tall and the temperatures warm up, they can be transplanted to your raised bed.
- Pick the Right Spot: Tomatoes need at least 6-8 hours of full sunlight each day. Raised beds provide optimal drainage and make it easier to control soil quality.
- Watering: Tomatoes prefer consistently moist soil but do not like to sit in water. Ensure your raised bed has proper drainage and water your plants deeply to encourage strong roots.
- Harvesting Tips: For frying, you want firm tomatoes that hold up well to the heat. Look for tomatoes that are ripe but still slightly firm to the touch. Harvest them gently to avoid bruising.
Ingredients for Crispy Fried Tomatoes
You will need the following:
- Tomatoes: Firm, ripe tomatoes work best for this recipe. They should be juicy yet firm to the touch. Roma or vine-ripened tomatoes are great choices for frying.
- Flour: Provides the first layer of the crispy coating.
- Kosher Salt and Ground Black Pepper
- Milk and Apple Cider Vinegar: This mixture acts like a buttermilk substitute, helping the coating adhere better to the tomato slices.
- Cornmeal: Adds a crunchy texture and a slight graininess to the coating.
- Panko Breadcrumbs: Gives extra crunch and helps create a light, crispy exterior.
- Cajun Seasoning: A touch of spice that adds flavor and depth to the crispy coating.
- Milk and Apple Cider Vinegar: This mixture acts like a buttermilk substitute, helping the coating adhere better to the tomato slices.
How to Make Fried Green Tomatoes
STEP ONE: Slice and Season the Tomatoes.
Cut tomatoes into ½-inch thick rounds. Sprinkle both sides with a pinch of kosher salt and black pepper. Set aside.
STEP TWO: Prepare the Dredging Station.
Set out three shallow bowls:
– Bowl 1: Combine flour, salt, and black pepper.
– Bowl 2: Whisk together milk and apple cider vinegar. Let sit for 5 minutes.
– Bowl 3: Stir together cornmeal, Panko breadcrumbs, parsley, and Cajun seasoning.
STEP THREE: Coat the Tomatoes.
Working one at a time, dredge tomato slices in the flour mixture, dip into the milk mixture, then press into the breadcrumb mixture to fully coat.
STEP FOUR: Fry the Tomatoes.
Set a large skillet over medium-high heat and add enough vegetable oil to cover the bottom. When hot, add the coated tomato slices in a single layer without overlapping. Fry for 3 minutes per side, or until golden brown.
STEP FIVE: Finish and Serve.
Transfer to a paper towel–lined plate to drain excess oil. Serve hot.
FAQ: Can I use red tomatoes?
- No, red tomatoes are not ideal for this recipe. They tend to be juicier and don’t hold up as well to frying as compared to firmer green tomatoes.
Storage and Reheating
- Fried Green Tomatoes are best served fresh. If you have leftovers, cover and refrigerate for up to 1 day.
- To reheat, place the fried tomatoes in a preheated oven at 350°F for about 5-10 minutes, or until the coating is crispy again. Alternatively, you can reheat them in a skillet over medium heat, flipping occasionally until heated through and crispy.
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Crispy Fried Green Tomatoes Recipe
Ingredients
- 4 medium green tomatoes
- 1 cup all-purpose flour
- 2 teaspoons kosher salt divided + extra for prep step
- 2 teaspoons ground black pepper divided + extra for prep step
- 1 cup milk
- 1 tablespoon apple cider vinegar
- 1 cup cornmeal
- 1 cup Panko breadcrumbs
- 1 tablespoon flat-leaf parsley
- 1 teaspoon Cajun seasoning
Instructions
- Cut tomatoes into ½-inch thick rounds. Sprinkle both sides with a pinch of kosher salt and black pepper. Set aside.
- Set up the dredging station. – Bowl 1: Combine flour, salt, and black pepper.
- – Bowl 2: Whisk together milk and apple cider vinegar. Let sit for 5 minutes.
- – Bowl 3: Stir together cornmeal, Panko breadcrumbs, parsley, and Cajun seasoning.
- Working one at a time, dredge tomato slices in the flour mixture, dip into the milk mixture, then press into the breadcrumb mixture to fully coat.
- Set a large skillet over medium-high heat and add enough vegetable oil to cover the bottom. When hot, add the coated tomato slices in a single layer without overlapping. Fry for 3 minutes per side, or until golden brown.
- Transfer to a paper towel–lined plate to drain excess oil. Serve hot.
