The fried green tomato recipe did not originate in the South. Crazy, huh? We all know necessity is the mother of invention, and if you think about it, this makes sense. Down south while we leisurely enjoyed juicy red tomato sandwiches with no thought of winter, our northern friends were in an all out panic trying to use unripe tomatoes before the first freeze.
They outdid themselves.
But let’s be real. Southerners embraced the fried green tomato. And now we claim it as our own.
Since I was planning to be out of town when my tomatoes ripened, I fried a couple of green ones. After reading several recipes on the Food Network and Allrecipes, I came up with this version. The best I’ve ever eaten! You’re gonna want to try this today.
- 2 medium sized green tomatoes, cut into 1/4-inch slices
- Kosher salt and freshly ground black pepper
- 6 Tablespoons all-purpose flour
- 1/2 tablespoon garlic powder
- 2 eggs
- 1 tablespoons buttermilk
- 3/4 cups Italian-seasoned bread crumbs
- Pinch cayenne pepper
- Parmesan Reggianno
- Chopped Green Onions
- Pour oil in skillet and warm to medium heat. (About a half inch of oil.)
- Lightly salt and pepper both sides of tomatoes.
- Mix flour and garlic powder in a shallow dish.
- In another shallow dish, beat eggs with buttermilk.
- In a third dish, combine bread crumbs with cayenne.
- Dredge tomatoes through the flour, then the eggs, and then the bread crumbs.
- When oil is hot, add a few pieces at a time. Don't crowd them. Cook about 2-3 minutes. Drain on paper towels. Sprinkle with Parmesan and chopped green onions (optional).
- Serve with your favorite dipping sauce, but they don't really need anything else...
Grace Grits and Gardening
Farm. Food. Garden. Life.
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