Recipe Background
Fried Green Tomatoes are a Southern classic— just like the movie! While the dish has grown in popularity as Southern food becomes more common across the country, some still may be unfamiliar with green tomatoes. For those unfamiliar, they tend to have a firmer texture and tarter taste than their red counterparts, making them ideal for frying as they won’t fall apart as easily. Aunt Bea's Fried Green Tomatoes has that excellent mix of savory and bright flavors, with a wonderful crispiness. Serve Aunt Bea's Fried Green Tomatoes as an appetizer with ranch dressing for dipping.
Fried Green Tomatoes are a Southern classic— just like the movie! While the dish has grown in popularity as Southern food becomes more common across the country, some still may be unfamiliar with green tomatoes. For those unfamiliar, they tend to have a firmer texture and tarter taste than their red counterparts, making them ideal for frying as they won’t fall apart as easily. Aunt Bea's Fried Green Tomatoes has that excellent mix of savory and bright flavors, with a wonderful crispiness. Serve Aunt Bea's Fried Green Tomatoes as an appetizer with ranch dressing for dipping.
Ingredients
- 2/3 cup instant flour divided
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon paprika
- 3/4 cup buttermilk
- 1 large egg white
- 1 1/2 teaspoons hot sauce
- 3/4 cup cornmeal finely ground
- 3 unripe green tomatoes cut into 1/4 inch thick slices
- 1/2 cup canola oil
- shredded parmesan cheese optional, for sprinkling
Directions
- In a shallow dish, whisk together 1/3 cup of the flour, salt, and paprika.
- In a separate shallow dish, whisk together the buttermilk, egg white, and hot sauce.
- In a third shallow dish, stir together the cornmeal and the remaining 1/3 cup flour.
- Next, place a wire rack in a rimmed baking sheet.
- Prepare the tomatoes by dipping each slice in the flour, buttermilk, and then cornmeal, in that order.
- Place the breaded slices on the wire rack in a single layer.
- Over medium-high heat, heat the oil in a large cast-iron skillet.
- Carefully fry the tomatoes in batches until golden-brown, about 3-5 minutes per side.
- Transfer the fried tomatoes to a paper towel-lined plate.
- Repeat until you’ve fried all the tomatoes.
- Sprinkle the hot tomatoes with parmesan cheese before serving.
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