Cooking Classics: Fried Green Tomatoes

Southern Cooking & Baking Essentials. Cast Iron Skillets. Kitchen Equipment. Rebecca Gordon Editor-In Chief Buttermilk Lipstick Culinary & Entertaining Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist Cooking & Baking Tutorials TV Cooking Personality Modern Southern Socials Editorial Director Digital Culinary Photo Journalist

Cooking Classics

The Technique

Fried Green Tomatoes

Fried green tomatoes have long been a summer treat. Although salt & pepper are the most traditional seasonings used to prepare these summer gems, adding a blend of herbs & spices enhances the flavor of this humble side dish. A pantry staple, seafood seasoning blend, offers a lovely note to this particular formula. Many fried green tomatoes prepared in restaurants use heavy breading such as panko, however I find it weighs them down. Instead, ingredients every southern kitchen is well stocked with such as cornmeal, is all that is needed to make them exceptionally crunchy right out of the grease. Mix it with an equal amount of flour for a simple coating that allows the tomato taste to really shine. Once the tomato slices have been coated, be certain to drop them in oil at the proper temperature & fry the green tomatoes until golden brown. Drain well over a stack of paper towels, then serve them hot with sauces or as components to your own culinary creations. Learn how to make your very best batch of Buttermilk Fried Green Tomatoes to date.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk Fried Green Tomatoes
makes 4 to 6 servings

Avoid choosing green tomatoes beginning to turn as you want that firm texture & tangy bite. Used to distinctively perfume fried fresh seafood, Old Bay stars as the main seasoning ingredient yielding the tastiest vegetable grown straight from your own garden.

Canola oil
2 medium green tomatoes
1/2 cup whole buttermilk
1 egg
3 tsp seafood seasoning blend, divided
1/2 cup all purpose flour
1/2 cup plain yellow cornmeal
1/2 tsp kosher salt

Pour the oil to a depth of 1/2-inch in a 10-inch cast iron skillet or Dutch oven. Heat to 360 degrees. Meanwhile, cut the green tomatoes into 1/4-inch thick slices. Whisk together the buttermilk, the egg & 1/2 teaspoon seasoning blend in a medium bowl. Whisk together the flour, the cornmeal, the salt & the remaining 2 1/2 teaspoons seasoning blend in a separate bowl. Dip the tomato slices into the buttermilk mixture. Dredge them in the cornmeal mixture, shaking off the excess. Fry the tomatoes, in batches, 3 to 4 minutes or until golden brown. Remove from the hot grease & place on a wire rack over a half sheet pan. Season with additional seafood seasoning & kosher salt, if desired.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{testing notes}

How To Make Fried Green Tomatoes

Choosing the right spice blend, coating & oil temperature for fried green tomatoes can mean the difference between a well seasoned crisp or a soggy vegetable. When simplicity is desired, nothing beats a batch of them served with buttermilk fried chicken, kabobs, macaroni & cheese or to accompany collard greens. Try them with Classic Aioli, Chipotle Aioli or a remoulade to elevate them even further.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know. 

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No. 1

Pour the oil to a depth of 1/2-inch in a 10-inch cast iron skillet or Dutch oven. Heat to 360 degrees. Meanwhile, cut the green tomatoes into 1/4-inch thick slices.

How-To-Make-Buttermilk-Fried-Green-Tomatoes-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Gardening-Entertaining-Techniques-RebeccaGordon-Chef-Gardener-Southern-Hostess-Birmingham-Alabama

No. 2

Whisk together the buttermilk, the egg & 1/2 teaspoon seasoning blend in a medium bowl. Whisk together the flour, the cornmeal, the salt & the remaining 2 1/2 teaspoons seasoning blend in a separate bowl. Dip the tomato slices into the buttermilk mixture. 

How-To-Make-Buttermilk-Fried-Green-Tomatoes-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Gardening-Entertaining-Techniques-RebeccaGordon-Chef-Gardener-Southern-Hostess-Birmingham-Alabama

No. 3

Dredge them in the cornmeal mixture, shaking off the excess. 

How-To-Make-Buttermilk-Fried-Green-Tomatoes-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Gardening-Entertaining-Techniques-RebeccaGordon-Chef-Gardener-Southern-Hostess-Birmingham-Alabama

No. 4

Fry the tomatoes, in batches, 3 to 4 minutes or until golden brown. Remove from the hot grease & place on a wire rack over a half sheet pan. Season with additional seafood seasoning & kosher salt, if desired.

The Tune
“The Weight” The Band from “The Last Waltz” featuring The Staple Singers

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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2 Responses to Cooking Classics: Fried Green Tomatoes

  1. John D. August 5, 2020 at 8:11 am #

    I love this recipe!

    • Rebecca Gordon August 5, 2020 at 8:14 am #

      Hi, John. It certainly is particularly tasty– thank you. Have a wonderful day! Sincerely, Rebecca

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