Are you craving a taste of the South? Then look no further! This recipe for Brenda Gantt's Fried Green Tomatoes is a true classic, bringing together the perfect balance of crispy, savory, and tangy flavors. It's a dish that's surprisingly easy to make, even for beginner cooks, and guaranteed to impress your family and friends. This isn't just a quick dinner idea; it's a delicious dish that transports you straight to a sunny Southern porch. Get ready to experience the magic of homemade cooking with this beloved recipe, a staple in many a Southern kitchen and easily one of the best recipes you'll ever try!
Ingredients:
- 2 large green tomatoes, sliced about 1/4 inch thick
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 1 cup buttermilk
- 1 cup cornmeal
- Vegetable oil, for frying
Instructions:
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Prepare the Tomatoes: Wash and slice the green tomatoes. Pat them dry with paper towels. This is crucial for achieving a crispy exterior. The drier the tomatoes, the better the frying process will be.
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Season the Flour: In a shallow dish, combine the flour, salt, pepper, garlic powder, and cayenne pepper (if using).
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Soak in Buttermilk: Pour the buttermilk into another shallow dish. Dip each tomato slice into the buttermilk, ensuring it's fully coated.
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Coat with Cornmeal: Dredge the buttermilk-soaked tomato slices in the seasoned cornmeal mixture, pressing gently to ensure it adheres well. Again, this step helps create that wonderful crispy crust.
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Fry the Tomatoes: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (a pinch of cornmeal should sizzle immediately), carefully place the tomato slices in the skillet, working in batches to avoid overcrowding. Overcrowding will lower the oil temperature and result in soggy tomatoes.
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Cook to Perfection: Fry the tomatoes for about 2-3 minutes per side, or until they are golden brown and crispy. Use tongs to gently flip them.
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Drain and Serve: Remove the fried green tomatoes from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately while they are hot and crispy. They're delicious on their own or as a side dish.
Tips for the Best Fried Green Tomatoes:
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Use Ripe-Green Tomatoes: Don't use overripe or underripe tomatoes. Ripe-green tomatoes offer the best flavor and texture for frying.
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Don't Overcrowd the Pan: This is key to achieving crispy tomatoes. Fry in batches to maintain the oil temperature.
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Adjust Seasoning to Taste: Feel free to adjust the seasoning to your liking. Add more or less cayenne pepper for heat, or experiment with other spices like paprika or onion powder.
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Serve with your Favorite Dipping Sauce: These fried green tomatoes pair perfectly with ranch dressing, remoulade sauce, or even a simple aioli.
Variations:
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Spicy Fried Green Tomatoes: Add a pinch of red pepper flakes to the cornmeal mixture for extra heat.
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Herb-Infused Fried Green Tomatoes: Add chopped fresh herbs like thyme or oregano to the cornmeal mixture for an aromatic twist.
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Panko-Crusted Fried Green Tomatoes: Substitute panko breadcrumbs for the cornmeal for a lighter, crispier crust.
Nutritional Information (per serving, approximate):
This will vary based on serving size and oil used. For a more accurate calculation, use a nutrition calculator and input your specific ingredients and portion size. However, as a general guideline, expect a serving to be relatively high in calories and fat due to the frying process but will offer a decent amount of fiber from the tomatoes. Consider using a healthier oil like avocado oil to slightly improve the nutritional profile.
This easy recipe for Brenda Gantt's Fried Green Tomatoes is a testament to the simple pleasures of Southern cooking. Enjoy this delicious and satisfying dish! It's perfect for a casual weeknight meal or a special occasion. Let us know how your fried green tomatoes turn out in the comments below!