Fried Green Tomatoes
No one does Fried Green Tomatoes like the South, but the recipe is easy to replicate and enjoy them at home.
Crispy on the outside and tender in the middle, these Fried Green Tomatoes, the iconic dish in the South, are addictive!
Serve them as an appetizer, tossed in a salad, topped on a burger, served in a BLT, a party snack, as an addition to a favorite dish, sliced and serve with mozzarella and basil, the possibilites are endless!
The recipe for fried green tomatoes is very simple, and you can do it with different variations: add a bit of cayenne pepper for kick or garlic powder, also replace breadcrumbs with white cornmeal, or mix together egg and buttermilk, as the buttermilk adds flavor and tang; also instead of frying you can bake or grill them, so many varieties!
By the way, I found out about this dish,after reading a book and watching a movie an a couple of years ago, “Fried Green Tomatoes”, totally recommend it!
Fried Green Tomatoes Recipe
By Published: September 24, 2019
No one does Fried Green Tomatoes like the South, but the recipe is easy to replicate and enjoy them at home. Crispy on the outside …
Ingredients
- green tomatoes
- canola oil and/ or fat from bacon, lard
- egg
- breadcrumbs
- flour
- milk warm, for the sauce
Instructions
- The green tomatoes can be fried in regular canola / vegetable oil, but I like to fry them in the fat from bacon. So, finely chop the bacon and fry in a pan. Set aside the bacon separately, you can use some for the sauce.
- Try to get about 3-4 tablespoons of fat from bacon, if it's not enough, add some canola oil or lard (I like the flavor of lard too!).
- Slice 3-4 green tomatoes into rings, about 1 cm wide. Whisk the egg in a bowl. In another bowl, mix the breadcrumbs with a little flour.
- Dip each slice of tomato in the egg, then in breadcrumbs and fry in a pan with bacon fat on both sides until golden. I flip the tomatoes with two forks. Lay out the tomatoes on a plate.
- Make the sauce: for every tablespoon of remaining fat add as much flour, if there is not enough add more bacon fat or, canola oil or lard, mix over low heat, pour half a glass or 1 glass (depending how much fat is left) warm milk, stir all the time and cook until it thickens. I also added some of the remaining bacon chunks, which I fried at the beginning.
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