Every time I eat fried green tomatoes, I can’t help but think about the movie. And I have to eat them at least once a year. It’s a summer thing. It’s a southern thing. It’s a yummy thing.
At my family’s recent beach trip, we had fried green tomatoes the night of our big fish fry, featuring our freshly caught ( I only caught a shark that was released back to his mom and a tiny whiting, too small to keep) fish. Fresh is always best. The green tomatoes were picked from my parent’s garden. And they were delish!
My sister-in-law, Patty, prepped them (find her Pimento Cheese recipe here), Stan breaded them, dad fried them and I ate them. Well, not all of them!
- Four large green tomatoes, sliced 1/4" thick
- Buttermilk (pour in flat dish with sides), 1 cup
- Cornmeal Mix, (in a flat dish with sides) 2 cups
- Peanut Oil for deep frying (4-6 cups if using a large, outdoor type fryer) If frying inside, fill heavy skillet about 1/2 way up the sides of the skillet. Don't overfill!
- Heat oil to 325. Dip tomato slices in buttermilk and then the cornmeal mix, coating both sides. Fry until brown on both sides.
- Helpful Hint: Dip tomato slices in buttermilk/cornmeal mix immediately before frying. If you dip them too soon, they will be soggy.
- Another Helpful Hint: We also had yellow (summer) squash, sliced and cooked the exact same way, with the same breading. Yum!