Best Fried Green Tomato Recipe

My best fried green tomato recipe. Recipe for fried green tomatoes using cornbread crumbs. How to choose tomatoes to use in a fried green tomatoes recipe. Southern green fried tomatoes.



Fried green tomato recipe.

This southern fried green tomato recipe is a bit unusual in that it uses cornbread crumbs instead of cornmeal to coat the slices. Cornbread is an easy quickbread and I make it often. So we always have leftover cornbread in the freezer.

It freezes beautifully and you can thaw it out and crumble it into crumbs with your fingers.

How Green Should Fried Green Tomatoes Be?

Most of the green tomatoes you will find for sale at your local flea or farmers market, will have a pink blush. Because the tomatoes have begun to color up, some of the sugars will have developed.

These will make sweeter green fried tomatoes than tomatoes that don't have any red in the skin at all. I like this slight sweetness.

If you are using home grown tomatoes, you will probably have plenty of solidly green tomatoes at the end of the season. These can also be used in fried green tomato recipes but they taste different than tomatoes that have begun to color.

They are more tart. Some people (my husband included) prefer this tartness. It reminds him of the southern fried green tomatoes his mother used to make from the tomatoes they grew in a plot in their local community garden.

Aside from color, you'll want to use tomatoes that are very firm so that the finished dish will not be mushy. Also, large fruited types like heirloom tomatoes or beefsteak varieties, will give you bigger slices.

Recipe for Fried Green Tomatoes

Serves 4

Ingredients

  • 2 lbs. green tomatoes (2 large beefsteak tomatoes)
  • 1 egg
  • 2 cups of cornbread crumbs
  • Finely ground Himalayan Pink sea salt.
  • Ground black pepper
  • Olive oil
  • 1 tablespoon butter
  • Directions

    1. Wash the tomatoes and remove the stem scar with a paring knife.

    2. Cut a sliver off of each end of the tomato just to remove the excess skin and then slice them into half inch rounds.

    3. Beat the egg in a small bowl. Place the cornbread crumbs into another shallow bowl.

    4. Heat the olive oil and butter in the skillet until a drop of water sizzles.

    5. Sprinkle the tomato slices with salt and pepper then dip each tomato slice into the egg and then press it into the cornbread crumbs.

    6. Place the slices into the hot oil so that they are not touching.

    7. Turn each slice as it browns (about 2 minutes). When both sides are golden brown, place the slice on a paper towel lined plate to drain.

    8. Serve while hot.




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