Fried Green Tomato Recipe
• 3/4 cup self rising flour
• 1/4 cup cornmeal
• 1/4 tsp salt
• 1/4 tsp pepper
• 3/4 cup buttermilk (or substitute regular milk)
• 3-4 green tomatoes sliced into 1/4 inch thick rounds
• Vegetable oil or bacon grease for frying
• 1/2 cup mayonnaise
• 2 tbsp ketchup
• Pinch of cayenne, or more to taste
Total Time: 20 Minutes
In a mixing bowl, combine the flour, cornmeal, salt, pepper, and buttermilk. Use a fork to mix the ingredients into a batter. Use more buttermilk to thin the batter, if needed.
Heat 2 inches of oil in a frying pan until hot enough to fry. Dip tomato slices in batter and put the dipped slices immediately into the frying pan.
Fry in batches of 4 or 5 at a time (don’t crowd the pan) for 2-3 minutes per side, turning carefully with tongs when the coating turns golden brown.
Transfer to a wire cooling rack to drain. To keep the tomatoes from getting soggy before they’re served, Fannie suggests standing them up like wheels in the serving dish instead of stacking them.
To make the sauce, whisk together the mayonnaise, ketchup, and cayenne in a bowl. Taste and season more, if needed. Serve sauce over the fresh fried green tomatoes.
Fried green tomatoes are best eaten fresh out of the frying pan, they will become sad and soggy if you don’t enjoy them within a few minutes of frying.