Saturday, July 31, 2010

Fried Green Tomatoes

I was at the grocery store the other day when I spotted some gorgeous green tomatoes that I simply couldn't pass up. I nabbed a few of them and made sure to grab some buttermilk and yellow cornmeal before leaving the store. This recipe is so simple and the result is downright delicious. I was in the mood for Italian so I decided to top my finished tomatoes with a bit of aged Parmesan cheese. I also made some basic marinara sauce for dunking but there is really no need to make the marinara sauce from scratch (unless you want to), just pick out your favorite store-bought brand and it will reduce prep time and make this process all the more simple.

Fried Green Tomatoes


  • 2 cups yellow cornmeal
  • 1 tablespoon garlic powder
  • Pinch cayenne
  • 1 1/2 cups buttermilk
  • Kosher salt and freshly ground black pepper
  • 4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
  • 1/2 cup olive oil
  • marinara sauce, for serving
  • grated Parmesan cheese, for serving


In a large bowl, combine the cornmeal, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
Place a large cast iron skillet (or large saut√© pan) over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels. Serve with marinara sauce and Parmesan cheese.
NOTE: Other recipes I've seen call for half flour and half cornmeal in the coating but I skip the starchy flour and use all cornmeal because I love the texture and crunchiness it creates but feel free to add some flour to your coating mixture if you prefer it. 

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