Southern Fried Green Tomatoes

The story

Fried green tomatoes are now strongly associated with the American South, although battered tomato recipes appeared in several parts of the United States and in Jewish immigrant cookbooks before the dish became a Southern icon. Their modern identity was reinforced by the 1987 novel and 1991 film Fried Green Tomatoes at the Whistle Stop Cafe. Unripe tomatoes stay firm during frying and bring a clean tartness that balances the rich crust. Cornmeal gives the coating a distinctive granular crunch, while flour and egg help it adhere. The contrast between hot crust and juicy, acidic centre makes the dish memorable. They are served as a starter, side dish or sandwich filling across the South, especially when gardeners need to use tomatoes before the end of the growing season. Contemporary restaurants often pair them with remoulade, buttermilk dressing, pimento cheese or crab.

Ingredients

• Base
• 30 gram plain flour
• Cooking
• as needed frying oilfor frying
• Dairy
• 60 millilitre buttermilk
• Main
• 60 gram co
• Other
• as needed Remoulade, to serve
• Protein
• 0.5 piece egg
• Seasoning
• 0.5 teaspoon paprika
• 0.5 teaspoon salt
• Vegetables
• 2 piece green tomatoes

Method

1. Slice the tomatoes

   Cut firm green tomatoes into 8-10 mm slices. Pat dry and season both sides with salt.

   Look for: The slices should be firm and dry enough for coating to stick. Tip: A serrated knife makes cleaner tomato slices. Avoid: Do not slice too thinly; they collapse in the fryer.

2. Set up the coating

   Put flour in one bowl, egg and buttermilk in a second, and cornmeal with paprika in a third.

   Look for: Each bowl should be evenly seasoned. Tip: Fine cornmeal gives a more even crunch. Avoid: Do not leave the cornmeal unseasoned; the crust carries much of the flavour.

3. Coat carefully

   Dust tomatoes in flour, dip in buttermilk-egg, then press into cornmeal so both sides are fully covered.

   Look for: The coating should look dry and even, not patchy. Tip: Work in small batches for a cleaner crust. Avoid: Do not coat too far ahead or the tomato moisture will soften it.

4. Fry until golden

   Heat oil to 175 C / 350 F and fry for 2-3 minutes per side until golden. Drain on a rack.

   Look for: The crust should be crisp and lightly browned. Tip: Serve with remoulade or hot sauce. Avoid: Do not stack after frying; trapped steam softens the crust.