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Fried Green Tomatoes

fried-green-2

Prep Time: 15 Minutes

Bake Time: 30 Minutes

Total Time: 45 minutes

Yield: 16-20 slices

fried-green-2

Ingredients

  • 4 large, firm green tomatoes
  • 1/2 C. all-purpose flour
  • 1/2 C. Clabber Girl® Corn Starch
  • 1/2 tsp. salt
  • 1/4 tsp. Spice Islands® Black Pepper
  • 1/2 tsp. Spice Islands® Garlic Powder
  • 2 whole eggs
  • 1 C. buttermilk
  • 1 C. yellow cornmeal
  • 1 C. bread crumbs
  • 1 C. Crisco® All-Vegetable Shortening
  • salt for seasoning (optional)

Directions

  1. Wash and cut the tomatoes into 1/2″ slices; set aside.
  2. In a medium bowl, whisk together the flour, corn starch, salt, pepper, and garlic powder; set aside
  3. In a medium bowl, whisk together the eggs and buttermilk; set aside
  4. In a medium bowl, whisk together the cornmeal and bread crumbs.
  5. In an assemble line fashion, dip each tomato slice into the flour mixture, coating all areas of the tomato. Shake off excess flour.
  6. Dip floured slice into the egg mixture, coating well.
  7. Dredge the egg dipped tomato into the cornmeal mixture, pressing to help breading adhere to the tomato; set on a plate or baking sheet. Repeat the process with all of the tomato slices.
  8. In a large skillet, melt the shortening over medium heat until melted and hot (about 345-355 degrees).
  9. Add 3-4 tomatoes (depending on the size of the tomatoes and the size of the pan). The slices should not touch one another.
  10. Fry 2-3 minutes on each side. Slices should be golden brown on the outside, but cooked through.
  11. Remove from pan and place on a paper towel lined plate to drain. Sprinkle with additional salt if desired.
  12. Repeat with remaining slices.

Tips

To keep finished tomatoes hot while preparing the remaining ones, preheat oven to 200°F and place a baking sheet inside. As tomatoes are finished frying and have been drained, place them on the warm baking sheet in the oven to hold until all are finished.

Fried Green Tomatoes

fried-green-2

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Total Time: 45 minutes

Yield: 16-20 slices

Ingredients

  • 4 large, firm green tomatoes
  • 1/2 C. all-purpose flour
  • 1/2 C. Clabber Girl® Corn Starch
  • 1/2 tsp. salt
  • 1/4 tsp. Spice Islands® Black Pepper
  • 1/2 tsp. Spice Islands® Garlic Powder
  • 2 whole eggs
  • 1 C. buttermilk
  • 1 C. yellow cornmeal
  • 1 C. bread crumbs
  • 1 C. Crisco® All-Vegetable Shortening
  • salt for seasoning (optional)

Directions

  1. Wash and cut the tomatoes into 1/2″ slices; set aside.
  2. In a medium bowl, whisk together the flour, corn starch, salt, pepper, and garlic powder; set aside
  3. In a medium bowl, whisk together the eggs and buttermilk; set aside
  4. In a medium bowl, whisk together the cornmeal and bread crumbs.
  5. In an assemble line fashion, dip each tomato slice into the flour mixture, coating all areas of the tomato. Shake off excess flour.
  6. Dip floured slice into the egg mixture, coating well.
  7. Dredge the egg dipped tomato into the cornmeal mixture, pressing to help breading adhere to the tomato; set on a plate or baking sheet. Repeat the process with all of the tomato slices.
  8. In a large skillet, melt the shortening over medium heat until melted and hot (about 345-355 degrees).
  9. Add 3-4 tomatoes (depending on the size of the tomatoes and the size of the pan). The slices should not touch one another.
  10. Fry 2-3 minutes on each side. Slices should be golden brown on the outside, but cooked through.
  11. Remove from pan and place on a paper towel lined plate to drain. Sprinkle with additional salt if desired.
  12. Repeat with remaining slices.

Tips

To keep finished tomatoes hot while preparing the remaining ones, preheat oven to 200°F and place a baking sheet inside. As tomatoes are finished frying and have been drained, place them on the warm baking sheet in the oven to hold until all are finished.