Fried green tomatoes
Fried green tomatoes, from above
Non vegEggAmerican South

Fried green tomatoes

Unripe tomatoes, cornmeal jackets, tangy centres. Proof that patience is overrated.

30 minTime
7 gProtein each
mildSpice
The tomatoes that never ripened2 chapters · 1 min read

Make it your way

Grandma's wayGreen tomatoes in a cornmeal crust, fried crisp, with remoulade.
The original
384kcalsame
7 gproteinsame
4 gfibresame
30minutessame

Fried green tomatoes.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Tomato3 large firm green tomatoes, 1 cm slices
Maize flour (fine yellow cornmeal)⅔ cup cornmeal
Maida (all-purpose flour, plain flour)⅓ cup
Buttermilk⅔ cup
Egg1
Salt1 tsp
Black pepper½ tsp
Paprika½ tsp
Cooking oil (vegetable oil)for shallow frying
Mayonnaise¼ cup, for remoulade
Prepared mustard2 tsp
Red chilli sauce2 tsp hot sauce
Lemon juice2 tsp

Method

5 steps
  1. 1Slice the tomatoes 1 cm thick, salt lightly and lay on paper towels for 10 minutes.
  2. 2Whisk buttermilk and egg. Mix cornmeal, flour, paprika and pepper in another plate.
  3. 3Dip each slice in the buttermilk, then press into the cornmeal on both sides.
  4. 4Shallow fry in hot oil 2 to 3 minutes a side, in batches, and drain on a rack.
  5. 5Stir mayonnaise, mustard, hot sauce and lemon into a quick remoulade and serve alongside.
Serve it like this

Stack 3 or 4 slices on a plate while hot, remoulade in a ramekin and a scatter of sliced spring onion. Eat before they soften.

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Make it a meal

What goes with Fried green tomatoes: a bread or rice, a side, something to drink and something sweet.

With a main Shrimp and grits40 min
On the side Pimento cheese15 min
On the side Coleslaw15 min
To drink Southern sweet tea20 min
To drink Masala chai10 min
Something sweet Sweet potato pie120 min
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