Fried Green Tomatoes

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This is a wonderful version of this classic Southern favorite!

Prep Time20

Cook Time10

Total Time30

Course: Side Dish

Cuisine: American

Keyword: fried, green, tomatoes

Servings: servings (2 slices each)

In a small bowl, whisk together the flour, salt, garlic powder, onion powder and pepper.
Divide the seasoned flour. Place ⅓ cup of the flour mixture into a separate bowl. And then add the cornmeal to the remaining flour mixture in the bowl.
In a separate bowl, whisk together the buttermilk, egg and hot sauce.

Dip each slice in the seasoned flour, then the buttermilk mixture and then the cornmeal mixture. Set the coated tomato slices on a wire rack while waiting for the oil to heat.
In a medium skillet, heat the oil over medium-high heat. When a drop of water flicked into the oil sizzles, it's time to fry the tomatoes. Carefully place 4 to 5 tomatoes in the hot oil. Cook 2 to 3 minutes per side, and then transfer to a paper towel-lined plate to drain.

Green tomatoes give a tart flavor but for a slightly sweeter flavor use tomatoes that are just turning yellow/very slightly pink. Do not use ripe tomatoes because they will become mushy when frying.
To help the batter stick you can pat each slice dry with a paper towel before breading. Also allow breaded slices to sit just a bit before frying (usually the time it takes for the oil to heat is sufficient).
Served with remoulade sauce but can also be served with ranch or another favorite creamy sauce.
Best if eaten immediately but leftovers can be stored in the refrigerator in an airtight container for up to 2 days. Best if reheated in an oven or toaster oven. If reheated in the microwave the crust becomes chewy rather than crispy.