Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Tomatoes
Coating
Pan
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Prepare · About 5 min
- Salt 600 g firm green tomatoes, sliced 1 cm, ½ tsp salt and pat dry after 5 minutes.
Coat · About 7 min
- Put flour from 60 g plain flour, 2 eggs, 80 ml buttermilk, 150 g cornmeal, ½ tsp paprika in one bowl, eggs and buttermilk in another, cornmeal and paprika in a third. Coat slices in that order.
Fry · About 3 min
- Heat 300 ml neutral oil to 175°C / 350°F; shallow-fry batches 3 minutes per side until crisp and tomatoes soften. Drain.
Check: Look for this result: crisp and tomatoes soften.
Tips
- Use firm unripe tomatoes rather than ripe green tomato varieties.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use fine polenta instead of cornmeal.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the coating ingredients for Fried Green Tomatoes ahead and keep them separate. Coat close to cooking; fry on the serving day for a crisp surface. Keep perishable ingredients refrigerated throughout preparation.
FAQ
What matters most when making Fried Green Tomatoes?
Use firm unripe tomatoes rather than ripe green tomato varieties.
What can I substitute in Fried Green Tomatoes?
Use fine polenta instead of cornmeal.
Can I prepare Fried Green Tomatoes ahead?
Prepare the coating ingredients for Fried Green Tomatoes ahead and keep them separate. Coat close to cooking; fry on the serving day for a crisp surface. Keep perishable ingredients refrigerated throughout preparation.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
