You can make fried green tomatoes at home. It is as simple as washing and slicing the tomatoes, dipping them in an egg and flour and cornmeal mix, and frying until the coating is nicely browned.
Southern Cuisine
Making fried green tomatoes is a Southern U.S. tradition each year. We take the not-yet-ripe tomatoes and cook them as a side dish. In some homes, they are a main course.
The fried tomatoes are delicious alongside most meats, as a vegetarian meal, the main ingredient in a sandwich, or just eaten as a snack. They are great left over if kept in the refrigerator and eaten in a day or two. Warm them up in the air fryer, and they will taste freshly fried.
The Real Story About Fried Green Tomatoes
So, those of us from the South think of fried green tomatoes as a Southern thing. After doing a little research, I found something a little shocking. The dish actually started up north, where the growing season was shorter and tomatoes didn't have time to ripen before winter. The cooks figured out how to use those green tomatoes, and fried green tomatoes were born.
The movie "Fried Green Tomatoes" made them famous but made people think they were a Southern classic.
We love them anyway! Green tomatoes are good for us because they are loaded with vitamins and minerals and are low in calories. Frying them adds a bit of extra stuff, but hey, you can always bake them to keep things healthier.
What You Need
You will need a knife, cutting board, measuring cups and spoons, and a good nonstick frying pan.
Fried Green Tomatoes Recipe
Fried green tomatoes are wonderful just as they are or you can add your favorite dipping sauce or salad dressing for added zip. I enjoy them with buttermilk ranch dressing or Russian dressing.
Ingredients:
- 4 to 5 medium green tomatoes picked right off the vine and washed
- 1 cup gluten free flour
- 2 Beaten eggs or ½ cup of egg substitute I like the egg substitute better because it seems “stickier” and holds the coating more securely.
- 1 cup corn meal
- ¼ teaspoon powdered garlic
- sea salt and freshly ground black pepper to taste I use about ¼ teaspoon salt and ⅛ teaspoon pepper.
- 4-6 tablespoons canola oil for frying
Instructions:
- Slice the green tomatoes into ¼ inch thick slices, discarding the top stem end and the bottom round end.
- Place the flour in a flat dish.
- Place the beaten eggs or egg substitute in another flat dish.
- Put the corn meal in a third flat dish and add the powdered garlic, salt and pepper, and mix well.
- Heat the oil in a heavy non-stick skillet.
- When the oil is hot, dip the green tomato slices first in the flour to coat both sides then into the egg, and finally the corn meal mixture, coating both sides.
- Gently place them in the skillet but don’t over crowd them.
- Cook until they are brown on one side (about 3 minutes depending on how hot the skillet is).
- Turn the slices over to cook the other side.
- Repeat until all the green tomatoes are cooked.
- Keep them warm on a platter in the oven until all are cooked and are ready to serve.
Fried Green Tomatoes Southern Recipe
Author: Recipe Idea Shop
Ingredients
- 4 to 5 medium green tomatoes picked right off the vine and washed
- 1 cup gluten free flour
- 2 Beaten eggs or ½ cup of egg substitute I like the egg substitute better because it seems “stickier” and holds the coating more securely.
- 1 cup corn meal
- ¼ teaspoon powdered garlic
- sea salt and freshly ground black pepper to taste I use about ¼ teaspoon salt and ⅛ teaspoon pepper.
- 4-6 tablespoons canola oil for frying
Instructions
- Slice the green tomatoes into ¼ inch thick slices, discarding the top stem end and the bottom round end.
- Place the flour in a flat dish.
- Place the beaten eggs or egg substitute in another flat dish.
- Put the corn meal in a third flat dish and add the powdered garlic, salt and pepper, and mix well.
- Heat the oil in a heavy non-stick skillet.
- When the oil is hot, dip the green tomato slices first in the flour to coat both sides then into the egg, and finally the corn meal mixture, coating both sides.
- Gently place them in the skillet but don’t over crowd them.
- Cook until they are brown on one side (about 3 minutes depending on how hot the skillet is).
- Turn the slices over to cook the other side.
- Repeat until all the green tomatoes are cooked.
- Keep them warm on a platter in the oven until all are cooked and are ready to serve.
Nutrition (may vary depending on ingredients and amounts used)
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