Southern Fried Green Tomatoes
Firm green tomato slices soaked in salted water, coated in buttermilk and cornmeal, and fried until golden.
Equipment
- Heavy skillet
- kitchen thermometer
- Wire rack
Ingredients
Main Ingredients
- 4 medium green tomatoes sliced 1/4 inch thick
- 2 cup cold water for the soak
- 1 tsp salt for the soaking water
- 1 cup buttermilk
- 1 cup cornmeal
- 1 cup all purpose flour
- ½ tsp salt for the breading
- ½ tsp black pepper
- 1 cup vegetable oil for frying
Instructions
Cooking
- Soak. Slice the tomatoes 1/4 inch thick and soak them in the salted water for 10 minutes, then pat dry.
- Mix. Pour the buttermilk into one dish and stir the cornmeal, flour, salt, and pepper together in another.
- Heat. Heat the oil in a heavy skillet to 350 degrees F.
- Coat. Dip each slice in buttermilk, then press into the cornmeal mixture to coat both sides.
- Fry. Fry in batches for 3 to 4 minutes per side until golden brown, then drain on a wire rack.
Notes
Substitutions: Use milk with a teaspoon of lemon juice in place of buttermilk, or crushed crackers mixed with a little flour in place of cornmeal.
Tips: Fry only a few slices at a time and never add water to hot oil.
Storage: Refrigerate leftovers with a paper towel between layers for up to three days and reheat on a rack in a hot oven.
Nutrition does not include the oil left in the pan.