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My wife is a city slicker. She was born and raised in California and Miami. I took a chance marrying a non-southern woman but I’ve been successful at turning her on to a lot of classic southern dishes. I sure didn’t expect her to like my fried green tomatoes though! This was the first time she had ever tried them and she couldn’t get enough!
There’s not much you can do to improve on a classic like fried green tomatoes but you can make it a little healthier. I substituted white whole wheat flour for all-purpose flour and reduced the sugar in this recipe which I adapted from Sarah Foster’s Southern Kitchen cookbook. I also followed her recipe for Buttermilk Green Goddess Dressing which goes great with this dish.
If you have a cast iron skillet use it for this recipe. They hold their temperature well and are great for dishes like this.
Ingredients
- 1 cup buttermilk
- 2 eggs
- 1 cup white whole wheat flour
- 1 cup yellow cornmeal
- 1 tablespoon of sugar
- 2 tsp sea salt and more to taste
- 1 tsp black pepper, freshly ground
- 4 medium green tomatoes, cored and sliced 1/2" thick
Instructions
- Line a cookie sheet with paper towels or a brown paper bag cut in half
- Mix buttermilk and egg in a bowl and whisk to combine
- Combine the flour, cornmeal, sugar and half of the salt in a separate bowl and mix well
- Use a cast iron skillet (preferably) and cover with canola or vegetable oil just enough to coat the bottom of the pan and turn on to medium heat
- Dip several tomato slices in buttermilk mixture to coat well then flour mixture. Coating both sides
- Fry the tomatoes in the hot oil and flip when they start to get crispy. Should be a nice brown color. If they are turning black your oil is too hot.
- Once both sides are cooked transfer to cookie tray and sprinkle with a little salt
- Repeat steps working in small batches until all tomatoes are fried
- You can store the cookie tray in a 200º oven while frying to keep the tomatoes warm
- Typically served with Green Goddess Dressing
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