Serves 8
45 min
Fried Green Tomatoes
Recipe GLPR14b646d71390f2
Crispy fried green tomato slices seasoned with Creole spices, coated in a cornmeal crust, and served with ranch dressing. A classic Southern appetizer or side dish with a tangy, crunchy exterior.
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Ingredients
4 green tomatoes
3 1/2 teaspoons Creole seasoning, divided
1/2 cup all-purpose flour
1/2 cup buttermilk
2 tablespoons dill pickle juice
1 large egg
1 cup self-rising cornmeal mix
Vegetable oil for frying
Ranch dressing, for serving
Directions
Wash the green tomatoes and pat them dry. Slice them into 1/4-inch-thick rounds. Arrange the slices on a clean platter or baking sheet and season both sides evenly with 1 teaspoon of the Creole seasoning.
Set up three shallow bowls for breading: place the all-purpose flour in the first bowl. In the second bowl, whisk together the buttermilk, dill pickle juice, and egg until fully combined. In the third bowl, mix the self-rising cornmeal with the remaining 2 1/2 teaspoons of Creole seasoning.
Working one tomato slice at a time, coat it completely in flour, then tap gently to remove excess. Dip the floured slice into the buttermilk mixture, allowing any excess liquid to drip back into the bowl. Finally, press the slice into the seasoned cornmeal mixture, coating both sides thoroughly and patting gently so the coating adheres. Place the breaded tomato on the platter.
Pour vegetable oil into a large cast-iron skillet to a depth of 1 inch. Heat the oil over medium-high heat until it reaches 375°F on a cooking thermometer.
Once the oil is hot, carefully place 3 to 4 tomato slices into the oil, being careful not to crowd the skillet. Fry for 2 to 3 minutes per side until the coating turns golden brown and crispy. Use tongs to flip carefully halfway through. Transfer the finished tomatoes to a wire rack placed over a rimmed baking sheet to drain. Repeat with remaining tomato slices in batches.
Serve the fried green tomatoes immediately while still warm and crispy, accompanied by additional Creole seasoning for sprinkling and ranch dressing for dipping.
