“What a wonderful, melt-in-your-mouth treat. I just printed it three days ago.”

Fried green tomatoes are a classic Southern dish that offers a delightful twist on a summer staple. They take advantage of unripe green tomatoes, which aren’t meant for eating raw, and transform them into crispy, golden-fried goodness. This recipe will guide you through the process of creating these tasty treats, from slicing the tomatoes to achieving that perfect crispy exterior.

Ingredients:

Instructions:

1. Slice the Tomatoes: Wash and dry the green tomatoes. Cut them into slices about ¼-inch to ½-inch thick.
2. Season the Flour: In a shallow dish, add the all-purpose flour. Season it with salt and black pepper to taste.
3. Set Up the Dredging Station: In two separate shallow dishes, prepare the wet and dry ingredients for coating the tomatoes. One dish should hold the buttermilk, and the other will have the cornmeal.
4. Dredge the Tomato Slices: Dredge each tomato slice in the flour, coating it evenly. Then, dip it into the buttermilk, ensuring complete coverage. Finally, dredge the slice in the cornmeal to coat it thoroughly.
5. Heat the Oil: In a large skillet or pot, heat enough vegetable oil (around 2 cups) over medium-high heat. You can test the oil’s temperature by dropping a small piece of breadcrumb in it. If the breadcrumb sizzles and floats, the oil is hot enough for frying.
6. Fry the Tomatoes: Working in batches to avoid overcrowding the pan, carefully add the breaded tomato slices to the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy.
7. Drain and Serve: Transfer the fried tomatoes to a plate lined with paper towels to drain excess oil. Season them with additional salt and pepper, if desired. Serve immediately and enjoy your crispy Fried Green Tomatoes while they’re hot!