Crispy Southern Fried Green Tomatoes

Instructions

1. 1

   Wash 300 g of firm green tomatoes and slice them into 1 cm thick rounds. Set up three shallow bowls for breading: fill the first bowl with 100 g of all-purpose flour, the second with 120 ml of buttermilk whisked together with 2 eggs, and the third with 100 g of yellow cornmeal mix.

2. 2

   Sprinkle a pinch of salt over both sides of the tomato slices and let them rest on paper towels for 5 minutes. Pat them completely dry with fresh towels; removing surface moisture prevents the breading from sliding off during frying or becoming soggy.

3. 3

   Mix 10 g of Creole seasoning into the cornmeal bowl. Working one slice at a time, dredge the tomato in flour and shake off excess, submerge completely in the buttermilk-egg mixture, then press firmly into the cornmeal to form a thick, uniform coating on all sides.

4. 4

   Pour 200 ml of vegetable oil into a wide cast-iron skillet or heavy skillet over medium heat until it reaches roughly 175°C and shimmers. Test by dropping a pinch of cornmeal into the oil; if it sizzles vigorously right away without smoking, the oil is ready.

5. 5

   Carefully place 3 to 4 tomato slices into the hot oil without overcrowding the skillet. Fry for 2 to 3 minutes per side over medium heat until deep golden brown and crunchy. Lower the heat slightly if the exterior browns too fast while the tomato stays hard inside.

6. 6

   Using a slotted spatula, transfer the fried green tomatoes to a wire rack or paper-towel-lined plate. Sprinkle immediately with sea salt while piping hot. Serve warm on a platter with cool remoulade or creamy dip alongside a tall glass of cold lemonade.

Serve with

Sauce

Classic Southern Comeback Sauce

American · 10 min

Drink

Southern Mint Fresh Lemonade

American · 20 min