Frying Fried Green Tomatoes: Deep Fryer Method

Fried green tomatoes are a popular Southern dish, known for their tangy, bold, and savoury flavour. They are often served as an appetizer or side dish and can be cooked in a variety of ways, including frying. While shallow frying in a skillet is a common method, some people may prefer the convenience and speed of using a deep fryer. This paragraph will explore the process of cooking fried green tomatoes in a deep fryer, including the benefits, potential challenges, and tips for achieving the best results.

How to prepare the tomatoes for frying

Preparing tomatoes for frying is a simple process, but it requires attention to detail to get the best results. Here is a step-by-step guide on how to prepare green tomatoes for frying:

Selecting the Right Tomatoes:

Choose large, unripe tomatoes that are pale green and firm to the touch. Avoid tomatoes with vertical stripes or softer spots, as these are likely ripe. The blossom end of the tomato should be full and plump, indicating maturity.

Slicing the Tomatoes:

Cut the unpeeled tomatoes into uniform slices, about 1/4 to 1/2 inch thick. This thickness will ensure they cook evenly without becoming too soft or hard.

Seasoning the Tomatoes:

Sprinkle salt on each slice and let them stand for a few minutes. This step helps to draw out excess moisture, preventing sogginess during frying. You can also add a pinch of sugar to balance any lingering bitterness.

Battering the Tomatoes:

Prepare three separate stations for dredging: one with flour and seasoning (such as Cajun seasoning), another with whisked egg and buttermilk, and the last with breadcrumbs and cornmeal. You can also add a dash of hot sauce to the buttermilk for extra flavour. Dip each tomato slice first into the flour, then the wet mixture, and finally into the breadcrumb mixture. Ensure each slice is well-coated.

Heating the Oil:

Use a cooking oil with a high smoke point, such as coconut or avocado oil. Heat a few tablespoons of oil in a heavy-bottomed skillet, such as cast iron, to 350-375°F (180-190°C). This temperature is crucial to prevent greasy tomatoes and ensure a crispy texture.

Frying the Tomatoes:

Place the battered tomato slices in batches of 4 or 5, being careful not to crowd the pan. Fry for about 2-5 minutes on each side, or until they are golden brown and crispy. Use a thin spatula to flip them carefully.

Once fried, transfer the tomatoes to a paper towel-lined plate or a cooling rack to drain any excess oil. Repeat the process with the remaining tomatoes, adding more oil as needed to maintain the temperature.

The best oil to use for frying

When selecting an oil to use for frying, it is important to consider the oil's flavour, affordability, and smoke point. Oils with high smoke points are ideal for frying because they can withstand high temperatures without burning.

Vegetable oil is a popular choice for frying due to its neutral flavour, affordability, and high smoke point. It can be reused after cooling and straining, making it a cost-effective option. However, it is important to discard the oil when it develops an off aroma or a dark, murky colour.

Avocado oil is another recommended option due to its high content of Omega-9 and Omega-3 fatty acids, which offer health benefits such as lowering bad cholesterol and reducing the risk of heart disease. Additionally, avocado oil is less inflammatory than vegetable oil, making it a healthier alternative.

For air frying, spray oils are preferable to ensure even browning without burning. Most oils can be converted into spray form using a spray bottle or a specific gadget. Coconut oil and avocado oil are suitable for air frying due to their high smoke points.

When frying green tomatoes specifically, avocado oil is a top choice, as it enhances the mild flavour of the tomatoes. Additionally, coconut oil is a good option, offering a less inflammatory alternative to vegetable oil.

The ideal frying temperature

The ideal temperature for frying green tomatoes is between 350°F and 375°F (180°C and 190°C). At this temperature, the tomatoes will fry to a golden brown colour and have a crunchy texture.

If frying in a skillet, heat about 1/4 inch of oil in a large skillet until shimmering. If using a deep fryer, heat the oil to 350°F. For an air fryer, preheat to 400°F and spray the interior with oil.

It is important to ensure that the oil is hot enough before adding the tomatoes. If the oil is not hot enough, the breading may fall off during the frying process, and the tomatoes may become soggy.

When frying, it is best to work in batches to avoid overcrowding the pan. Fry the tomatoes for 2-5 minutes on each side, or until golden brown.

For an air fryer, the cooking time will vary depending on the thickness of the tomato slices. It is recommended to slice the tomatoes into 1/4-inch to 1/2-inch thick slices. Spray or brush the tomatoes with oil and fry for 5-10 minutes, flipping halfway through.

To check if the oil is hot enough, a thermometer can be used. Additionally, the oil should start to shimmer when it is hot enough, and a sizzle should occur when a tomato is placed in the oil.

How long to fry the tomatoes

Frying times for green tomatoes will vary depending on the method used. If you are using a deep fryer, heat the oil to 350°F (175°C) and fry the tomatoes for about 2 minutes. There is no need to flip them.

If you are shallow-frying, heat a few tablespoons of oil in the bottom of a heavy-bottomed skillet, keeping the oil at 375°F (190°C). Fry the tomatoes for about 5 minutes on each side, or until golden brown. You may need to add more oil as you go along.

If you are using an air fryer, preheat the air fryer to 400°F (200°C). Spray or brush the tomatoes with oil and fry for 5-6 minutes. Flip the tomatoes, spray or brush with more oil, and fry for another 5 minutes. Alternatively, you can spray the tomatoes with oil and air fry at 400°F for 8-10 minutes, flipping halfway through.

The thickness of the tomato slices will also affect the cooking time. For even cooking, slices should be around 1/4- to 1/2-inch thick.

How to store and reheat leftovers

Yes, you can cook fried green tomatoes in a deep fryer. To do this, heat oil in a deep fryer to 350°F and fry the tomatoes in batches until golden. This should take about 2 minutes and there is no need to flip them.

Fried green tomatoes are best enjoyed hot and crispy, but you can store leftovers in the refrigerator for up to two days or even three days. To store, place the fried tomatoes in an airtight container.

To reheat, you can use an air fryer, an oiled skillet, or an oven. Here are the steps for each method:

Air Fryer

• Set the air fryer to 350°F for 3 minutes.
• Place the leftover tomatoes in the air fryer and fry for about 3 minutes or until warmed through.

Oiled Skillet

• Warm a skillet with oil over medium heat.
• Place the leftover tomatoes in the skillet and heat until warmed through.

Oven

• Preheat the oven to your desired temperature.
• Place the leftover tomatoes on a baking sheet and heat until warmed through.

It is important to note that fried green tomatoes do not freeze well after they have been cooked. However, you can freeze sliced and battered green tomatoes for up to a year. To do this, pat the tomatoes dry, dip them in egg wash, dredge them in a flour-cornmeal mixture, and then freeze. Store the battered tomatoes in an airtight container or freezer bag until you are ready to fry them.

Frequently asked questions