Fried Green Tomatoes - Master Cookbook Recipe # 35

Name: Fried Green Tomatoes - Master Cookbook Recipe # 35
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3-4 people
Cuisine: Southern
Ingredients: 2 to 3 yellow or green tomatoes (washed, dried, and sliced); 1 cup whole buttermilk; Corn oil (for frying)Buttermilk Soak: Place your tomato slices in a bowl with the buttermilk and let them soak for 10 minutes. This is the secret to a great flavor and helping the batter stick.; Prepare Coating: In a shallow dish, whisk together the ingredients for your chosen batter (either the Flour or Cornmeal version).; Dredge: One by one, remove a tomato slice from the buttermilk, shake off the excess, and coat both sides thoroughly in the dry mixture.; Heat Oil: Pour corn oil into a heavy skillet (enough to cover the bottom) and heat over medium. Test the oil with a pinch of batter; if it sizzles immediately, it's ready.; Fry: Carefully add the tomato slices to the hot oil. Fry until the bottom is golden brown, then flip once.; Drain: Once golden on both sides, remove and let them drain on a wire rack to ensure they stay crisp.; Flour Batter: 2/3 cup self-rising flour, 1 1/2 tsp salt, 3/4 tsp pepper; Cornmeal Batter: 1/2 cup self-rising cornmeal mix, 1/8 cup self-rising flour, 1 1/2 tsp salt, 3/4 tsp pepper

Nothing says Southern cooking like a plate of crispy, golden Fried Green Tomatoes. Whether you prefer a light flour coating or a crunchy cornmeal crust, this recipe delivers that perfect tangy bite. Pair them with a savory dipping sauce for the ultimate appetizer.

This is recipe #35 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 10 minTotal time: 25 min

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Ingredients

2 to 3 yellow or green tomatoes (washed, dried, and sliced)
1 cup whole buttermilk
Corn oil (for frying)Buttermilk Soak: Place your tomato slices in a bowl with the buttermilk and let them soak for 10 minutes. This is the secret to a great flavor and helping the batter stick.
Prepare Coating: In a shallow dish, whisk together the ingredients for your chosen batter (either the Flour or Cornmeal version).
Dredge: One by one, remove a tomato slice from the buttermilk, shake off the excess, and coat both sides thoroughly in the dry mixture.
Heat Oil: Pour corn oil into a heavy skillet (enough to cover the bottom) and heat over medium. Test the oil with a pinch of batter; if it sizzles immediately, it's ready.
Fry: Carefully add the tomato slices to the hot oil. Fry until the bottom is golden brown, then flip once.
Drain: Once golden on both sides, remove and let them drain on a wire rack to ensure they stay crisp.

Choose your Coating:

Flour Batter: 2/3 cup self-rising flour, 1 1/2 tsp salt, 3/4 tsp pepper
Cornmeal Batter: 1/2 cup self-rising cornmeal mix, 1/8 cup self-rising flour, 1 1/2 tsp salt, 3/4 tsp pepper

Instructions

Buttermilk Soak: Place your tomato slices in a bowl with the buttermilk and let them soak for 10 minutes. This is the secret to a great flavor and helping the batter stick.
Prepare Coating: In a shallow dish, whisk together the ingredients for your chosen batter (either the Flour or Cornmeal version).
Dredge: One by one, remove a tomato slice from the buttermilk, shake off the excess, and coat both sides thoroughly in the dry mixture.
Heat Oil: Pour corn oil into a heavy skillet (enough to cover the bottom) and heat over medium. Test the oil with a pinch of batter; if it sizzles immediately, it's ready.
Fry: Carefully add the tomato slices to the hot oil. Fry until the bottom is golden brown, then flip once.
Drain: Once golden on both sides, remove and let them drain on a wire rack to ensure they stay crisp.

Notes

Stay Crisp: Draining on a wire rack instead of paper towels prevents the steam from making the bottom of the tomatoes soggy.
Even Heat: Maintain medium heat. If the oil is too hot, the coating will burn before the tomato softens; if it's too cool, they will absorb too much oil and become greasy.
Perfect Pairings: These are delicious on their own but even better when dipped! Try them with a creamy Horseradish sauce or a zesty Dippen Chicken sauce.
Versatile Batter: You can use this same self-rising flour coating method for almost any of your favorite garden vegetables!