ANOTHER fried green tomatoes !

prep time

20 mins

cook time

15 mins

total time

35 mins

makes: 6-8 servings

 

what you'll need

• 4 large green tomatoes (or 5 medium)
• ½ cup buttermilk
• 3 large egg whites
• ¾ cup all-purpose flour
• 1½ tsp fine salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp paprika
• ½ cup cornmeal
• ½ cup plain bread crumbs
• vegetable or canola oil for frying
• salt for sprinkling

let's do it

1. Remove the core from each tomato then thinly slice off both ends—just to remove the skin. Cut the tomatoes into slices between ¼" and ½" thick—somewhere right in the middle is about perfect! Place the slices into a medium-sized mixing bowl then pour the buttermilk over the top. Toss to coat then set aside.
2. On a large plate combine flour, salt, pepper, garlic powder, onion powder and paprika. On a second plate, mix together the cornmeal and breadcrumbs—on a third plate, the egg whites.
3. Bread each tomato slice by removing one from the bowl and shaking off any excess buttermilk. Dredge the tomato in the seasoned flour and then shake off any excess. Dip tomato slice into the egg whites, making sure to moisten all of the flour. Be sure to roll the edges into the liquid to ensure they're coated as well.
4. Finally, dredge the tomato in the breadcrumb/cornmeal mixture so that no wet spots remain. Transfer the breaded tomato slice to a baking sheet with a cooling rack set inside. Repeat with remaining tomato slices. Allow the breaded tomatoes to rest for a few minutes so the breading can solidify—they'll be much easier to handle this way!
5. Place a large skillet over medium heat then add oil to coat the bottom by about ¼". When the oil is hot, place 4 or 5 tomato slices into the frying pan. Do not overcrowd the pan, or the tomatoes will steam instead of fry—therefore, you will need to work in batches. Allow the tomatoes to fry to a crispy golden brown on the first side before flipping them and frying on the opposite side—about 2–3 minutes per side.
6. Transfer the fried green tomatoes to a plate lined with paper towels and immediately season them with a sprinkling of salt. If you aren't serving them immediately, return them to the rack to keep crispy. Serve hot, warm or at room temperature and enjoy!

 

This recipe tastes great with a little hot sauce, or a mayonnaise based dipping sauce such as tartar sauce—yum!