What's salty, delicious, green and Southern (American)? Fried green tomatoes. Fried green tomatoes are crunchy and are a traditional Southern favorite that are delicious and can put a smile on the face of anyone who happens to be lucky enough to eat them. Follow these easy steps to make this classic recipe and fried green tomatoes with beer batter.
Ingredients
Classic Recipes
- 4 green tomatoes (raw)
- 1/2 cup buttermilk
- 1 egg
- 1/2 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Vegetable or canola oil
- 1/2 corn flour
Fried Green Tomatoes with Beer Dough
- 4 washed raw green tomatoes
- Oil for frying (vegetable or canola)
- 1 egg
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/4 tsp baking soda
- 200 ml dark beer
- Salt
- Pepper
Step
Method 1 of 2: Classic Fried Green Tomatoes
Step 1. Choose the right tomatoes
Look for tomatoes that are medium in size and between hard and soft, mature tomatoes tend to be mushy when fried. If you're picking green tomatoes yourself, try choosing one that's almost a slight pink hue. This is the best choice for frying because it tastes less bitter than green tomatoes and is delicious like red tomatoes.
Step 2. Heat a medium sized skillet
A cast-iron skillet is perfect for this recipe, but any kind of thick pan will do. Add 4 ml to 8 ml of cooking oil to the pan. You don't need to submerge the tomatoes in the oil, so don't pour more than 8 ml of oil into the pan.
For extra flavor, add three tablespoons of lard and stir until lightened. Pork fat will provide an extra dose of savory delicacy
Step 3. Clean the green tomatoes with cold water
Be sure to remove any dirt or foreign matter from the surface of the tomatoes. Pat the tomatoes dry with a paper towel and then transfer them to a cutting board. Patting the tomatoes dry will make slicing easier.
Step 4. Slice the green tomatoes
For tomato slices that remain intact when frying, make slices approximately 0.6 cm thick. To make a firmer slice, cut the tomatoes into thirds.
If you're worried that the tomatoes will taste a little bitter (green tomatoes are generally slightly bitter) sprinkle a pinch of sugar on each side of the slices. Sugar will reduce bitterness
Step 5. Prepare the mixture that will be used for dipping the tomatoes
There are many variations of recipes to choose from. The most common practice is to combine cup of buttermilk with a large egg. Beat the two ingredients until well blended.
If buttermilk is not available, you can simply beat three eggs. If you want to add a bit of creaminess to the mixture, add a little milk
Step 6. Prepare the crispy layer for the slices
Again, there are several variations that can be used for this section. The most commonly practiced is to use cup cornstarch. Mix cup all-purpose flour with cup cornstarch. Add a teaspoon of salt and half a teaspoon of pepper. Mix all ingredients until smooth then set aside.
If cornstarch isn't available, you can use seasoned breadcrumbs (Italian or peppercorns work best.) You can also crush some crackers (the Ritz is best) and place them in a bowl. The point is to add a crunchy texture to the fried tomatoes
Step 7. Pour cup flour into a bowl
Dip the tomato slices in the flour, coating both sides evenly. When you're done, place the floured slices into the buttermilk and then into the egg mixture, making sure they're completely coated with the liquid. Once coated with the egg mixture, remove and place in the cornstarch mixture (or whatever crispy coating you choose.) Make sure all the tops of the tomatoes are coated with the crispy ingredients.
Step 8. Fry the tomatoes
Place each tomato slice that has been greased in a skillet filled with hot oil. Leave some space between the tomato slices so they don't stick to each other while frying. Fry the tomatoes for three minutes on each side. The best way to make sure the tomatoes are ripe is to wait for them to turn golden brown.
Step 9. Remove the tomatoes from the oil once they are golden brown
Use tongs to lift the tomato slices. Then, place it on a plate that has been lined with kitchen paper. The kitchen paper will absorb the dripping oil and make it crunchy.
Step 10. Serve with salt and pepper, then enjoy the deliciousness
Ranch also produces a delicious sauce to dip into these delicious fritters.
Method 2 of 2: Fried Green Tomatoes with Beer Dough
Step 1. Choose four medium-sized dark green tomatoes
It's the same type of tomato used to make classic fried green tomatoes. Slice the tomatoes into roughly the same size discs. In addition, tomatoes can also be cut into three or four parts and slices like this are very suitable.
Step 2. Prepare the dough for the tomatoes
In a large bowl, combine one cup flour, one tablespoon cornstarch, and teaspoon baking soda. You can also add your favorite spices along with salt and pepper. Pour half a can of dark beer and cup of cold water into the mixture. Stir this mixture until smooth.
Dark beers like lager or ale are the best options, but if you only have light or amber beer available then that's no problem as they are also great for mixing batters
Step 3. Heat the oil in a thick skillet
You only need to pour about 8 ml of oil into the pan. You can use canola or vegetable oil. The way to tell if the oil is fully hot is to drop a pinch of dough into the oil. If the oil sizzles and bubbles, this is a sign that the oil is fully heated.
Step 4. Dip each tomato slice into the batter
Make sure to coat both sides of the tomatoes evenly. Since the dough is usually thin and slippery, you will need to submerge the tomatoes into the batter to coat them well.
Step 5. Fry the tomatoes
The tomato slices should be transferred quickly to the pan to prevent the batter from dripping off. You should fry the tomato slices for about three minutes or until golden brown.
Step 6. Remove the tomatoes once they are golden brown
Place on a plate or container that has been lined with kitchen paper. This ensures that excess oil is absorbed and gives the tomatoes a crunchier texture.
Step 7. Serve and enjoy
In addition, this snack tastes great when served with Ranch sauce or marinara.
Tips
- You can try other vegetables such as ripe tomatoes, zucchini, or pickles
- Be careful when slicing tomatoes. Raw tomatoes are tougher than ripe tomatoes.
