Perfect Fried Green Tomatoes (Brenda Gant’s Method)
Ingredients:
- 4-5 medium green tomatoes (Make sure they are firm, not overly ripe. Green tomatoes hold up better when fried, as they don’t get mushy.)
- 1 cup milk or buttermilk (Buttermilk gives a slightly tangy flavor and helps tenderize the tomatoes while helping the breading stick.)
- 1 cup cornmeal (This is the key to the crispy exterior. Cornmeal creates a crunchy, golden coating when fried.)
- 1/2 cup all-purpose flour (The flour helps lighten the texture of the coating and creates a crisp shell.)
- 1 teaspoon salt (You can adjust to taste, but salt is essential to season the tomatoes and the breading.)
- 1/2 teaspoon black pepper (A bit of freshly ground black pepper adds flavor to the breading.)
- Oil for frying (Vegetable oil, peanut oil, or canola oil are great choices for frying, as they have a high smoke point and neutral flavor. Use enough oil to cover the bottom of your pan by about 1/4 to 1/2 inch.)
Instructions:
1. Prep the Green Tomatoes:
- Wash and dry the tomatoes: Start by thoroughly washing the tomatoes. Pat them dry with paper towels.
- Cut the tomatoes into cubes: Unlike traditional fried green tomatoes, which are sliced into thick rounds, this method involves cutting the tomatoes into bite-sized cubes. The cubes allow for a more even coating and crispier texture, and they cook faster.
- Tip: You can remove any seeds or excess liquid by gently squeezing the tomato pieces, but this is optional. Removing excess liquid will ensure the coating sticks better and doesn’t become soggy.
2. Milk or Buttermilk Soak:
- Place the tomato cubes in a medium bowl and cover them with buttermilk or milk.
- Let them soak for at least 5 minutes. The milk/buttermilk mixture will help the breading stick to the tomatoes and adds flavor. If you’re using buttermilk, it will also add a bit of tangy richness to the final fried tomatoes.
3. Prepare the Breading Mixture:
- In a large plastic bag (or shallow dish), combine:
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Shake the bag to mix everything together. If you don’t have a plastic bag, you can use a shallow dish or bowl to mix the ingredients, but the bag makes it much easier to coat the tomatoes without making a mess!
- Optional Add-ins: If you like more flavor in the breading, you can add some paprika, cayenne pepper, or even onion powder to the mixture.
4. Coat the Tomatoes:
- After the tomatoes have soaked in the milk/buttermilk, drain off any excess liquid. You want them wet but not dripping.
- Place the soaked tomato cubes into the bag with the cornmeal-flour mixture. Seal the bag and shake vigorously for a few seconds. The goal is to coat each cube evenly in the cornmeal mixture, creating a nice, thick layer.
- After shaking, let the coated tomatoes sit for a minute or two. This gives the coating time to set and ensures that it will stay on the tomatoes during frying.
- Tip: If you want an even thicker crust, you can dip the tomatoes back into the milk mixture after the first coating, then return them to the cornmeal mixture for a double layer of breading.
5. Fry the Tomatoes:
- Heat oil in a large skillet over medium-high heat. You’ll want the oil to be hot but not smoking—around 350°F is ideal. If you don’t have a thermometer, test the oil by dropping in a small pinch of the cornmeal mixture. If it sizzles immediately, the oil is ready.
- Fry the tomatoes in batches. Carefully add the coated tomato cubes to the hot oil, ensuring they aren’t overcrowded. If you overcrowd the pan, the oil temperature will drop, and the tomatoes will become soggy instead of crispy.
- Cook the tomatoes for 2-3 minutes per side or until golden brown and crispy. Use tongs or a slotted spoon to flip them and ensure even cooking. The cubes should have a crispy, golden-brown crust on all sides.
6. Drain and Serve:
- Remove the fried tomatoes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- If desired, sprinkle a little extra salt on them while they’re still hot for extra flavor.
Serving Suggestions:
- Serve immediately while the tomatoes are crispy and hot. They make a great side dish, snack, or appetizer.
- Dipping sauces: Try pairing them with ranch dressing, remoulade sauce, or a spicy aioli for added flavor.
- You can also serve them as a topping for burgers, salads, or sandwiches!
Additional Tips:
- Oil Temperature: It’s important to maintain the right oil temperature. Too low, and the breading won’t crisp up properly. Too high, and the breading will burn before the tomatoes cook through.
- Double Breading: For extra crunch, you can double-bread the tomatoes by dipping them in the milk mixture and then coating them with the cornmeal mixture twice.
- Storage: If you happen to have leftovers, store them in an airtight container in the fridge. To reheat, place them in a hot oven (350°F) for 10-15 minutes to regain their crispiness.
This method of fried green tomatoes using cubed pieces instead of slices is a fun twist that brings out the perfect balance of crispy texture and tangy flavor. They’re easy to make, and the crunchy outside combined with the soft, slightly tart inside is absolutely mouthwatering! Let me know if you give them a try, I’m sure they’ll be a hit!