Fried Green Tomatoes - Breaded, crispy slices
Fried Green Tomatoes are a classic Southern American dish known for their crispy, golden breading, and tangy, firm texture. This dish starts with unripe green tomatoes that are sliced thickly and coated in a seasoned cornmeal and flour mixture. The slices are then fried to perfection in hot oil until they achieve a perfect crispy crust while maintaining a slightly firm interior. They are typically served warm, garnished with fresh parsley or served with dipping sauces like ranch dressing or a spicy remoulade. Fried Green Tomatoes can be enjoyed as a delicious appetizer, snack, or side dish and are a staple comfort food in Southern cuisine. Description by ChatGPT.
Fried Green Tomatoes are a Southern classic that embodies comfort food with a tangy twist. Inspired by the dish featured in the film "Fried Green Tomatoes" and given a personal touch by Babish Culinary Universe, these crispy, golden delights are served with a homemade remoulade that perfectly complements the tart flavor of the green tomatoes. Whether you're feeling under the weather or simply craving something heartwarming, this recipe is sure to hit the spot.
Ingredients:
For the Fried Green Tomatoes:
- 4 large green tomatoes
- 1 cup of yellow cornmeal
- 1/2 cup bread crumbs
- 1 1/2 cups white flour
- Kosher salt, to taste
- Onion powder, few shakes
- White pepper, few shakes
- Garlic powder, few shakes
- 2 large eggs
- 1/2 cup buttermilk
- Vegetable oil, for frying
For the Remoulade Sauce:
- 3/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1/2 lemon, juice of
- 1 tsp whole-grain mustard
- 1-2 cloves garlic, finely minced
- 1-2 scallions, finely chopped
- 1 tbsp chopped capers
- 3-4 dashes Worcestershire sauce
- 3-4 dashes hot sauce (preferably Louisiana style)
- Cayenne pepper, to taste
- Smoked paprika, to taste
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Servings: 4-6
Equipment: Very sharp knife, paper-towel-lined baking sheet, three bowls, whisk, parchment-lined baking sheet, cast iron skillet (optional)
Instructions:
1. Start by sharpening your knife. Once sharp, slice the green tomatoes into approximately quarter-inch slices. You should have about 18 tomato slices in total.
2. Place the tomato slices on a paper-towel-lined baking sheet and sprinkle sparingly with kosher salt. Let them sit for about 30 minutes to release excess moisture.
3. To make the remoulade, in a bowl, combine the mayo, Dijon mustard, lemon juice, whole-grain mustard, minced garlic, chopped scallions, capers, Worcestershire sauce, hot sauce, cayenne pepper, and smoked paprika. Whisk together and adjust to taste.
4. In bowl one, mix cornmeal and bread crumbs. In bowl two, prepare a dredge by whisking together the flour, onion powder, white pepper, garlic powder, and a pinch of kosher salt. In bowl three, beat together eggs and buttermilk.
5. Remove excess moisture from the tomatoes using paper towels.
6. Dredge each tomato slice in the flour mixture, then dip into the buttermilk-egg mixture, and finally coat evenly in the cornmeal and breadcrumb mixture. Set them on a parchment-lined baking sheet.
7. In a skillet, heat a few inches of vegetable oil to 325°F. Fry the breaded tomato slices in batches, ensuring they don't touch or overlap. When golden brown and crisp, remove and drain on paper towels.
8. Repeat with all the tomato slices. Serve the fried green tomatoes warm with the remoulade sauce for dipping.
Cooking Tips:
- Use a paper towel to pat the excess moisture off the tomato slices before breading to ensure maximum crispiness.
- Keep the oil temperature steady for even cooking.
- Serve immediately for the best taste and texture.
This recipe is attributed to Babish Culinary Universe. For more delightful recipes and cooking tips, visit their YouTube channel at https://www.youtube.com/@babishculinaryuniverse
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