Fried Green Tomatoes Recipe
A southern classic, crisp and gluten free!
Equipment
- 1 Cutting Board
- 1 knife
- 1 Mixing Bowl To coat the tomato slices in buttermilk.
- 1 Pie pan This is to use for breading. You want something a little deeper than a plate, and with a flat bottom.
- 1 Frying pan Cast iron preferably. See the section of the post "Chef Tip"
- 1 tongs
- 1 Paper towels To drain excess oil after frying.
- 1 Measuring Cup You will need to measure one cup, as well as ¾ and ½.
- 1 set of measuring spoons
- 1 Kitchen Scale This recipe is for 1 pound of green tomatoes, but it's not totally necessary to weigh them precisely.
Ingredients
- 1 lb. Green tomatoes
- 1 cup Buttermilk
- 1½ cup Vegetable oil Mild, flavorless oil with a high smoke point. The measurement is based on having enough to fill the fry pan to a one inch level.
- 2⅓ tbsp. Blackening spice You can make our recipe, or use your favorite. ⅓ of a tbsp. equals one tsp.
- ¾ cup Corn meal Yellow or white.
- ½ cup Corn starch
- 1 tbsp. salt
- ¼ tsp. Cayenne pepper
Instructions
Breading
- Combine corn meal, corn starch, blackening spice, cayenne, and salt.
- Mix together thoroughly and put in pie pan.
- Slice green tomatoes to ½ inch thick rounds.
- Place tomato slices into a mixing bowl and cover fully with buttermilk.
- Working one at a time, remove slices of tomato from the buttermilk and coat on all sides with the prepared corn meal breading.
Frying
- Fill frying pan with oil up to one inch depth.
- Heat oil over high heat until hot enough to make a pinch of breading sizzle and "dance" in it.
- Carefully place tomato slices into oil to begin frying on first side.
- Using tongs, flip tomato slices carefully once they are browned well on the first side.
- Remove from the pan as the breading becomes crisp and brown onto layer of paper towels to drain excess oil.