Fried Green Tomatoes | Cooking Lessons from a Southern Auntie

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess while reducing calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

cornmeal

🥗Healthier: ground oats

💰Cheaper: polenta

Ground oats provide a similar texture with added health benefits.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but more expensive.

Cut the ends and tops off the green tomatoes.

Slice the tomatoes into 1/2 to 3/4-inch thick rounds.

Prepare two bowls for dredging: one with 1/2 cup flour and one with 1/2 cup cornmeal.

In the cornmeal bowl, add 1 tablespoon salt, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1 teaspoon black pepper. Mix well.

In the second bowl, crack 2 eggs and add 3/4 cup buttermilk. Mix until combined.

Heat a cast iron pan with about 1/2 inch of tallow or oil to 350°F. Check the temperature by dropping in a bit of the breading to see if it sizzles.

Set up a plate with paper towels to drain the fried tomatoes.

Dip each tomato slice in the buttermilk-egg wash, then dredge it in the cornmeal mixture, ensuring a thin layer.

Carefully place the breaded tomato slices in the hot oil, frying in batches if necessary.

Fry for about 3-4 minutes on each side until golden brown and crispy.

Remove the fried tomatoes and drain on the paper towels to absorb excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens