Fried Green Tomatoes at Their Finest

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Fried Green Tomatoes at Their Finest

Southern-style fried green tomatoes are the crisp, tangy, and boldly savory appetizer you should be making all year. This classic, down-home dish features sliced unripe tomatoes that are dredged in flour and cornmeal before being skillet-fried to buttery-brown perfection.

Our community of home cooks loves the simple seasonings and wonderful crunch of this old-fashioned recipe. Learn how to make, store, and freeze the tastiest fried green tomatoes ever.

Dot Dash Meredith Food Studios

What Are Green Tomatoes?

Green tomatoes are unripe red tomatoes with much firmer flesh and a sharp, tart flavor. Most are intentionally picked before maturing to ensure the crispest, driest fruit possible. Because they have a lower water content, green tomatoes are perfectly suitable for sauteeing and frying.

How to Make Fried Green Tomatoes

Your fried tomatoes will hold up best if you cut them horizontally in ¼- to ½-inch thick slices. If you like, you can sprinkle a tiny pinch of sugar on each slice to chase away any lingering bitterness.

Before frying, dredge the tomato slices in seasoned flour — or make a thicker breading: dip the slices lightly in flour, then in beaten egg, followed by a substantial coating of breadcrumbs, cornmeal, or cracker crumbs.

For real down-home flavor, fry them in bacon grease (or a mix of bacon grease and vegetable oil). Whatever kind of fat you use, make sure it’s around 375 degrees F for crispy golden-brown results.

Fried Green Tomato Sauce

Half the fun of eating fried green tomatoes is dipping them in a creamy and flavorful sauce. Serve this Southern dish with zippy remoulade, honey mustard, or a sweet chili sauce for an incredibly delicious finish.
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Whip up your sauce ahead of time so the flavors have time to meld as you prepare and cook the fried green tomatoes.


How to Store Fried Green Tomatoes

Although fried green tomatoes are best enjoyed piping hot and perfectly crisp, you can store them in the refrigerator for one to two days. Keep them in an airtight container, and reheat in an oiled skillet, oven, or air fryer.

Can You Freeze Fried Green Tomatoes?

After being cooked, fried green tomatoes are not great candidates for freezing. But sliced and battered green tomatoes can be stored safely in the freezer for up to a year. Simply pat tomatoes dry, dip them in egg wash, dredge in a flour-cornmeal mixture, then freeze.

Use an airtight container or freezer bag to hold the battered tomatoes. You’ll have zesty, Southern-style goodness ready to pop into the skillet year-round.

Nicole’s Top Fried Green Tomato Tips

Culinary producer Nicole McLaughlin (a.k.a. Nicole McMom) says these fried green tomatoes are perfectly crunchy on the outside, but tender and juicy on the inside. Here are a few of her best tips and tricks for making these “summer delights:”

· Make the flour coating super thin for the crispiest tomatoes — you want to be able to see a hint of skin underneath.
· Don’t try to fry all the tomatoes at the same time. Just like with all fried foods, you don’t want to crowd the pan. Cook the tomatoes in batches for the best results.
· Before you start frying, line a baking sheet with paper towels and place a cooling rack on top. This will allow the fried green tomatoes to drain without becoming soggy.
· Nicole loves serving her fried green tomatoes with a flavorful, creamy remoulade. Need a good recipe? Try Remoulade Sauce a la New Orleans or Chef John’s Remoulade Sauce.
· But that’s not the only delicious way to serve fried green tomatoes! For a fancy meal or appetizer, top your fried green tomatoes with lump crabmeat and Hollandaise sauce. Or try one of Nicole’s favorite sandwiches: A BLT made with fried green tomatoes and topped with pimento cheese.
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Allrecipes Community Tips and Praise

“Just made this and it was fantastic!” raves home cook Larry. “I love fried green tomatoes and this one hit the bullseye. Will definitely use this one again. It reminded me of when I was young and my mom made it.”

“This is a quick summer meal with a salad or cottage cheese out on the patio next to the pool,” shares TBIRD. “Thanks for the recipe!”

“I added garlic powder and used cayenne pepper instead of black pepper because I love the warmth of it,” says reviewer Elana. “I used almond milk instead of cow’s milk — just depends on your preference.”

Editorial contributions by Carl Hanson, Rai Mincey, and Corey Williams

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