Fried Green Tomatoes

3
Diane Hopson Smith

By
@DeeDee2011

What could be more southern than an all-over crunchy firm tomato that’s been battered into a deep-fried delicacy? Right!

Well, according Robert F. Moss, a food historian and writer in South Carolina, “they entered the American culinary scene in the Northeast and Midwest, perhaps with a link to Jewish immigrants, and from there moved onto the menu of the home-economics school of cooking teachers who flourished in the United States in the early-to-mid 20th century.”

Who would have thought!! No matter where they originated, I've been loving them all my life!

Hope you enjoy too!

Rating:

★★★★★ 5 votes

Comments:
Prep:
10 Min
Cook:
10 Min
Method:
Pan Fry

Ingredients

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  • 3 large
    firm green tomatoes
  • ·
    salt
  • 2 c
    vegetable or peanut oil for frying
  • 1 c
    buttermilk
  • 2 c
    self-rising flour
  • ·
    fresh ground black pepper, to taste

How to Make Fried Green Tomatoes

Step-by-Step

  1. Slice the tomatoes about a 1/4-inch thick. Spread them out on a plate or baking dish and sprinkle with salt. Place the tomato slices in a colander and allow time for salt to pull the liquids out of the tomatoes, about 30 minutes.
  2. Heat the oil over a medium-high heat in a large skillet.
  3. Dip sliced tomatoes in buttermilk, and then dredge them in flour seasoned with pepper. Turn over in flour several times, pressing gently to get a nice thick batter. Fry until golden brown. NOTE: Don't crowd the tomatoes, fry a few at a time.

Printable Recipe Card

About Fried Green Tomatoes

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American




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