Fried Green Tomatoes - more than just a great movie
I LOVE the farmer’s market and look forward to early May when tomato season starts, ever since I discovered the secret to amazing fried green tomatoes. You might think these are an easy to make southern favorite that just needs a little flour and hot oil - but once you try mine, you’ll never look at Grandma’s boring old greasy tomatoes the same again. The secret is in the marinade combing a southern favorite (buttermilk) and a cookout requirement (worcestershire sauce).
Here’s a Fried Green Tomato Recipe that will show grandma who owns the kitchen now:
Marinade
- 1 cup buttermilk
- 2 TBL Worcestershire sauce
Coating
- 1 cup flour
- 1 TBL cajun seasoning
- 1 tsp paprika
- 1/4 tsp sea salt
How to make the most delicious fried green tomatoes ever
(Did I mention they are awesome??? NOTE measurements are per large tomato, which will make a good side dish for two people)
1. Slice green tomatoes to 1/4 inch thickness (1 large tomato should get you about 5 slices)
2. Marinate sliced tomatoes for 2 hours (be sure to spread them out evenly so they are completely covered)
3. Heat canola oil in large skillet to med-high (just enough so that if you drop pinch of flour it bubbles around it but doesn’t burn). Oil should be roughly 1/4 inch deep so that tomatoes will not be completely submerged.
4. Use double-dip method to coat each tomato with flour mixture and immediately drop into heated oil.
5. Fry until underside is golden brown then flip. Fry on second side until golden brown.
6. Remove and let rest on a paper towel for 1-2 mins before serving along side chili ranch dip.
Let rest for 5 minutes before serving so they crisp up. Then, ENJOY!
