Fried Green Tomatoes are a southern staple. Perfect for an appetizer or paired with salad for a yummy lunch. A drizzle buttermilk and herb aioli and a sprinkle goat cheese crumbles will make you fall in love with them too. 

   
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I not really sure who's idea it was to fry unripe tomatoes but I could kiss them. Growing up in the south, I was raised on fried green tomatoes. Although as a kid a hated them but I as an adult I've come to love them. Its on of the southern delicacies that many people have never heard of or tried. So I thought I'd share my favorite recipe.

What You Need For This Recipe

  • Green Tomatoes
  • Flour
  • Cornmeal
  • Cajun Seasoning
  • Italian Seasoning
  • Salt
  • Onion Powder
  • Garlic Powder
  • Smoked Paprika
  • Black Pepper
  • Eggs
  • Milk
  • Hot Sauce
  • Oil for Frying
  • Mayo
  • Buttermilk
  • Dill
  • Parsley
  • Fresh Garlic
  • Onion
  • Goat Cheese

What Are Green Tomatoes?

Some green tomatoes are just simply unripe tomatoes. If you leave them too long the will ripen into the red tomatoes you're used to. On the other hand some are heirloom tomatoes. Heirloom tomatoes are tomatoes that haven't been genetically manipulated for consistency, which is why are beautifully unique in shape, size, color and flavor. 
Heirloom tomatoes are superior in flavor and beauty. However, regular green tomatoes are quite tasty seasoned, fried and dipped in a sauce. 


How to Make Fried Green Tomatoes?

First things first, add the flour, cornmeal and seasonings to a shallow dish and give a good mix. The goal here is to make sure all of the seasonings are evenly dispersed. Adjust the amount of cajun seasoning to your taste. I like mine spicy so I use about 2-3 teaspoons.

   

I love the combination of flour and corn meal when frying. Cornmeal adds to the crispy, crunchy texture, some flavor and is as a traditional ingredient. If you don't have corn meal on hand, all flour will work fine, but don't skip it if you can help it.  

For the wet mixture, whisk together an egg, hot sauce and milk. Use whatever milk you have on hand. I've used buttermilk whole milk, almond milk and it all worked out great. 

The thickness of your tomatoes depends a upon you and your cutting skills. I prefer mine to be about 1/4 inch thick. If you want perfect slices a mandolin can help with that.     

Heat up some oil and get to dredging. Take your sliced tomatoes dip first into the flour/cornmeal mixture, then in the egg mixture and back into the flour/cornmeal mixture then fry on medium heat till golden brown on both sides. Place them on a paper towels to drain and immediately give them a light sprinkle of salt. 

You can of course eat them straight out of the fryer with store bought ranch dressing but I like mine a little bougie. The buttermilk and herb aoli comes together quick in a countertop blender, like a Nutri bullet. Top it with some goat cheese and serve with a small salad. Thats it!


Tips For Making This Recipe

  • Both Heirloom and green tomatoes will work for this recipe as long as they are firm. 
  • Adjust the heat level by adding more or less hot sauce and cajun seasoning. 
  • Substitute cornmeal with equal amount of flour.