Fried Green Tomatoes
The Meat-and-Three: Potlikker & Produce
If there is a single secret to be stolen from a Southern grandmother, it is the understanding that patience is a non-negotiable ingredient. The tragedy of a bad fried green tomato is that beautiful, savory crust violently sliding off the slice on your first bite, ruined by the fruit's own pressurized water. The fix is unapologetically simple: salt them, and walk away. Frying the cured slices in a hot cast-iron skillet fortified with a spoonful of reserved bacon grease is a nod to the old days that fills the kitchen with the undeniable, smoky aroma of true Southern heritage.
Before you start
Mind the thickness of your slices.
Tomatoes must be sliced between 1/4-inch and 1/2-inch thick. Cut too thin, and the tomato dissolves during frying; cut too thick, and the crust burns before the tart interior has a chance to soften.
Ingredients
- unripe green tomatoes3 large
- kosher salt1 tbsp
- all-purpose flour1/2 cup
- eggs2 large
- buttermilk1/2 cup
- hot sauce1 tsp
- fine or medium yellow cornmeal1 cup
- Creole or Cajun seasoning blend1 tbsp
- neutral oil1 cup
- bacon grease2 tbsp
Method
- 01
Extract the moisture.
Lay the tomato slices flat on a wire rack or cutting board, sprinkle both sides generously with the kosher salt, and walk away for 15 to 20 minutes to let osmosis draw out the water.
- 02
Dry the tomatoes completely.
Using paper towels, firmly dab the beads of moisture off the slices until they are completely dry; this step is non-negotiable for a crust that actually sticks to the fruit.
- 03
Set up the breading station.
Prepare three shallow bowls: mix the flour with half the seasoning in the first, whisk the eggs, buttermilk, and hot sauce in the second, and mix the cornmeal with the remaining seasoning in the third.
- 04
Execute the triple dredge.
Working one slice at a time with one wet hand and one dry hand, dredge the tomato in the flour, submerge it fully into the buttermilk wash, and then press it firmly into the cornmeal mix, packing the crumbs tight.
- 05
Rest the breaded slices.
Place the coated tomatoes back on a dry wire rack for 5 to 10 minutes, allowing the flour and egg time to act like cement, locking the crust to the tomato.
- 06
Heat the fats.
Place a heavy cast-iron skillet over medium-high heat, adding the neutral oil and bacon grease until it reaches 350°F, or until a pinch of cornmeal instantly sizzles and dances without smoking.
- 07
Fry in uncrowded batches.
Carefully lay the tomatoes into the hot oil, frying for 3 to 4 minutes until the bottom is a deep, golden mahogany, then carefully flip and fry for another 2 to 3 minutes.
- 08
Drain on a wire rack.
Transfer the fried slices to a clean wire rack set over a paper towel-lined baking sheet, avoiding flat plates where trapped steam will instantly turn the bottom crust to mush.
Notes
Sourcing the tomatoes.
True green tomatoes are rock-hard and entirely unripened. If they aren't on display, ask the produce manager at the local supermarket to grab them from the back room before they are set out to turn red.
The modern crunch upgrade.
While pure cornmeal is deeply traditional, swapping half the cornmeal with Panko breadcrumbs in your final dredging bowl is an incredibly valid modern adaptation for a lighter crunch.
Gluten-free adaptation.
The structural integrity of the slice relies on the tomato's natural pectin. The all-purpose flour can be seamlessly swapped 1:1 with any standard gluten-free flour blend or extra-fine cornstarch.
From Cook Southern Food.