Dish of the Week: Fried Green Tomatoes

recipe_fried_green_tomatoes.jpg
Photo by Star5112
Serve these crispy fried tomatoes with a spicy remoulade.
From classic comfort foods to regional standouts and desserts, we'll be sharing a new recipe with you each week. See the complete list of recipes at the end of this post.

This week, we're exploring the down home Southern classic, fried green tomatoes.

But the "classically Southern" dish may not be so Southern after all. Some historians say the dish was first introduced by Jewish immigrants in other parts of the United States, mainly the Northeast and Midwest. Recipes for fried green tomatoes have been found in Jewish cookbooks as far back as 1889. The dish gained popularity in Northern states where the unripened (green) fruit was harvested before the first frosts.

Today the fried delight are served as a snack or side dish all over the country, particularly in the South. While some versions call for a flour batter, the typical preparation is a cornmeal-crust that gets shallow fried in fat until golden brown and crisp.

This recipe, slightly adapted from Southern Living, uses a buttermilk egg wash and seasoned-cornmeal mixture to create an incredibly crisp crust that coats each bite. Sprinkle them with salt and serve them with hot sauce and a horseradish remoulade.

Fried Green Tomatoes makes 4 to 6 servings

Ingredients
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 tsp salt, plus more for sprinkling
1/2 tsp pepper
Pinch cayenne
Pinch paprika
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
For serving: hot sauce, spicy remoulade

Directions

In a medium bowl, combine the egg and buttermilk. Set aside.

In a shallow bowl or pan, mix 1/4 cup all-purpose flour, cornmeal, and seasonings.

Dredge tomato slices in the remaining 1/4 cup flour, then dip into the egg mixture and press lightly into cornmeal mixture to coat.

In a large cast-iron skillet, pour about 1/4 to 1/2 inch of oil. Heat to 375°. Gently drop tomatoes, in batches, into hot oil, and cook until golden brown, about 2 minutes per side. Drain on paper towels or a rack and sprinkle immediately with salt.

Serve hot with spicy remoulade and/or hot sauce.

See more Dishes of the Week:
Dish of the Week: Coq Au Vin
Dish of the Week: Argentine Chimichurri
Dish of the Week: Flourless Chocolate Cake
Dish of the Week: New England Clam Chowder
Dish of the Week: Beef Stroganoff
Dish of the Week: Hushpuppies
Dish of the Week: Irish Soda Bread
Dish of the Week: Pastitsio
Dish of the Week: Chicken Tikka Masala
Dish of the Week: The Cuban Sandwich
Dish of the Week: Chicken and Chorizo Empanadas
Dish of the Week: Potato Kugel
Dish of the Week: Korean Fried Chicken
Dish of the Week: Wiener Schnitzel
Dish of the Week: Mexican Chilaquiles
Dish of the Week: Falafel
Dish of the Week: Fish and Chips
Dish of the Week: Jucy Lucy
Dish of the Week: Gazpacho
Dish of the Week: Baklava
Dish of the Week: Steak au Poivre


My Voice Nation Help
1 comments
Kathy Stabe
Kathy Stabe

I have actually never had fried green tomatoes. I have thought about making them myself, but they don't sell green tomatoes (other than tomatillos) at any grocery store I've been in. Any idea where is a good place to try them in Houston?

Now Trending

From the Vault

 

Loading...