Southern Fried Green Tomatoes

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

cornmeal

🥗Healthier: ground oats

💰Cheaper: none

Ground oats provide a gluten-free option.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Start by showing the tomatoes, noting some are starting to ripen but are still firm.

Cut the tomatoes into 1/2-inch thick slices using a tomato slicer.

Place the sliced tomatoes on paper towels to absorb excess juices.

Prepare the dry station by mixing cornmeal, parmesan bread crumbs, and creole seasoning in a bowl.

Prepare the wet station by whisking together 2 eggs and 1/2 cup of milk in another bowl.

Set up three stations: the first with the flour mixed with kosher salt, the second with the wet mixture, and the third with the cornmeal mixture.

Dredge each tomato slice in the flour, shaking off excess.

Dip the floured tomato slice into the wet mixture, shaking off excess again.

Coat the wet tomato slice in the cornmeal mixture, pressing lightly to adhere, and place on a cooling rack.

Heat vegetable oil in a large skillet until it reaches 350 degrees Fahrenheit, ensuring there is about 1/2 inch of oil in the pan.

Carefully add the breaded tomato slices to the hot oil, making sure not to overcrowd the pan.

Fry the tomatoes until golden brown, flipping them halfway through the cooking process.

Remove the fried tomatoes and place them on a paper towel-lined baking sheet to drain excess oil.

Plate the fried green tomatoes, arranging larger slices towards the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens