Frying Green Tomatoes: Deep Fryer Method Explored

Fried green tomatoes are a beloved appetizer in the South, and they're easy to make. They are made by dredging slices of unripe tomatoes in a cornmeal mixture and frying them until golden brown. While they are typically made in a skillet, you can also make them in an air fryer or deep fryer.

How to prepare the tomatoes for frying

Preparing the tomatoes for frying is a simple process, but there are a few key steps to follow to ensure the best results. Here is a detailed guide on how to prepare your tomatoes for frying:

Firstly, select the right tomatoes. Look for large, firm, unripe green tomatoes that are free of blemishes. They should be full-sized and feel solid to the touch but not too hard. You can give them a gentle squeeze to check. If a tomato is smaller, it may not be ripe enough. While a hint of yellow is okay, aim for completely green tomatoes.

Next, slice the tomatoes. Cut the tomatoes into slices that are about 1/4 to 1/3-inch thick. This thickness will ensure even cooking and a good balance of coating to tomato in each bite.

Once sliced, season the tomatoes with salt and pepper on both sides. This step is important, as it helps bring out the natural flavour of the tomatoes.

Now, you can set up your dredging station. You will need three separate shallow bowls or plates for this step. In the first bowl, combine all-purpose flour with salt and pepper, if desired. In the second bowl, whisk together buttermilk, milk, or egg. You can also add a little water to the egg to create an egg wash. The third bowl will contain the breading mixture. For a traditional Southern recipe, use a combination of cornmeal, flour, and breadcrumbs. You can also add seasonings like paprika, cayenne, Cajun seasoning, or black pepper to this mixture for extra flavour.

With your dredging station set up, you can now start coating the tomatoes. First, dip each tomato slice into the flour mixture, making sure to coat both sides and the edges. Then, dip the floured tomato into the buttermilk or egg mixture, again coating all sides. Finally, dip the tomato into the breading mixture, pressing gently to ensure the coating adheres. Place the coated tomatoes on a baking sheet or wire rack while you finish the rest.

For an extra crispy coating, you can double-dredge the tomatoes by repeating the process a second time. After the initial coat of flour, egg, and breadcrumbs, repeat the process with just the breadcrumbs for a super crunchy coating.

Once all your tomatoes are coated, it's important to let them rest for about 10 to 15 minutes. This allows the coating to absorb and helps it stay on the tomatoes during frying.

Now your tomatoes are ready for frying! Heat your oil to between 350°F and 375°F (175°C to 190°C) in a deep fryer, cast-iron skillet, or stainless steel pan. Carefully lower the tomatoes into the hot oil using a slotted spoon or frying spider strainer, being careful not to overcrowd the pan. Fry the tomatoes for about 2 to 3 minutes on each side, or until golden brown.

And that's it! Your fried green tomatoes are now ready to be drained on paper towels and served warm. Enjoy the crispy, tangy treat!

The best breading for fried green tomatoes

Fried green tomatoes are a popular dish, especially in the South, and there are a few ways to make the perfect breading. The traditional method uses a cornmeal coating, but you can also use a combination of flour and cornmeal, or even a batter similar to that used for fish.

Using Cornmeal

Cornmeal is a Southern staple and is the primary cornmeal used in Southern recipes. It gives the tomatoes a crunchy texture and improves the flavour. White cornmeal is the best option, and it's important to avoid seasoned cornmeal mixes. You can also mix cornmeal with regular breadcrumbs, crushed cornflakes, or chopped pecans for added texture.

Using Flour and Cornmeal

Combining all-purpose flour with cornmeal is another popular option, as it provides a crispy exterior. The flour helps to soak up the moisture from the tomatoes, ensuring that the breading sticks. It also serves as an initial coat so that the egg mixture adheres better.

Using a Batter

Some cooks prefer to coat their fried green tomatoes in a batter, similar to the one used for frying fish. This method creates a crispy, golden brown exterior. Finely ground cracker crumbs or dried breadcrumbs can be used for this purpose.

Seasonings

Regardless of the breading method chosen, seasonings are key to enhancing the flavour of fried green tomatoes. Popular seasonings include seasoned salt, granulated garlic, onion powder, paprika, black pepper, and cayenne pepper.

Double Dredging

For an extra crunchy coating, you can double-dredge your tomato slices. After the first coat of flour, egg, and breadcrumb mixture, repeat the process for a second coat of just the crumbs.

Frying Tips

When frying your breaded tomatoes, be sure to use an oil with a neutral flavour and a high smoke point, such as vegetable, canola, or peanut oil. Maintain a temperature of between 350°F to 375°F (175°C to 190°C) to ensure your tomatoes cook through without burning. Fry in batches to avoid overcrowding the pan, and drain on paper towels or a wire rack to remove excess oil.

How to fry the tomatoes

Step 1: Prepare the Tomatoes

Slice the tomatoes into slices that are roughly 1/4 to 1/3-inch thick. The slices should be cut uniformly so that they cook evenly. If you like, you can sprinkle a pinch of sugar on each slice to reduce any lingering bitterness.

Step 2: Prepare the Breading

Set out three separate shallow bowls for dredging. In the first bowl, place plain flour. In the second bowl, whisk together egg and buttermilk. You can also add a little milk to this mixture if you don't have buttermilk. In the third bowl, combine flour, cornmeal, and breadcrumbs. You can also add salt and pepper to taste.

Step 3: Bread the Tomatoes

Dredge the tomato slices in the flour, then dip them into the egg mixture, and finally, dredge them in the cornmeal mixture. Be sure to press the coating onto the tomatoes so that it adheres well. Place the breaded tomatoes on a plate or baking sheet and let them rest for about 10-15 minutes to allow them to absorb the coating.

Step 4: Fry the Tomatoes

Fill a cast-iron or electric skillet with about 1/4 to 1/2 inch of oil. You don't want the tomatoes to be completely submerged. Heat the oil to 350-375°F. Carefully place a few slices of tomatoes into the hot oil, being careful not to crowd the pan. Fry the tomatoes for about 2-5 minutes on each side, or until the coating is golden brown and crispy.

Step 5: Drain and Serve

Remove the fried tomatoes from the oil and drain them on a paper towel-lined plate. Sprinkle with a little salt, if desired. Serve immediately while still hot and crispy. You can enjoy them as-is or with a dipping sauce like remoulade, ranch, or honey mustard.

The best sauces to serve with fried green tomatoes

Fried green tomatoes are a delicious snack, side, or appetizer, and there are a variety of sauces that can take this dish to the next level. The tangy, crispy, and savoury nature of fried green tomatoes makes them a perfect pairing for creamy, spicy, or tangy sauces. Here are some of the best sauces to serve with fried green tomatoes:

Remoulade

A Louisiana-style remoulade is a classic sauce to serve with fried green tomatoes. It is a tangy, complex sauce that goes well with fried foods. Remoulade is made with mayonnaise, lemon juice, Creole mustard, and spices, and often includes chopped capers and gherkins. It is the perfect dip for fried green tomatoes, adding a zesty kick to the dish.

Buttermilk Ranch

Buttermilk ranch is another excellent choice for a fried green tomato sauce. It is a creamy and herby sauce that pairs well with the crispy texture of the tomatoes. The buttermilk adds a tangy flavour, while the herbs provide a refreshing taste. This sauce is also very versatile and can be used as a salad dressing or a dip for other foods.

Honey Mustard

Honey mustard is a sweet and tangy sauce that goes well with the savoury notes of fried green tomatoes. It is a simple sauce to make, and the combination of honey and mustard creates a unique flavour profile that complements the dish.

Sriracha Mayo

For those who like a little spice, sriracha mayo is a great option. The sweet and tangy heat of sriracha pairs well with the fried green tomatoes, and the mayonnaise adds a creamy texture. This sauce is also very versatile and can be used as a dip for other fried foods.

Comeback Sauce

Comeback sauce is a Southern sauce named after Mississippi's famous farewell, "Come back, y'all!". It is an excellent choice for fried green tomatoes, as well as other fried foods like chicken tenders or catfish. The sauce typically includes mayonnaise, chilli sauce or ketchup, vegetable oil, minced onion, mustard, lemon juice, Worcestershire sauce, and spices.

Hot Sauce

For a simpler option, a drizzle of hot sauce on fried green tomatoes can add a nice kick. This sauce option is especially good if you want the flavour of the tomatoes to shine through, while still adding a little extra spice.

How to store fried green tomatoes

Fried green tomatoes are best enjoyed hot and crispy, but if you have leftovers, you can store them in the refrigerator for a day or two. Keep them in an airtight container, and reheat in an oiled skillet, oven, or air fryer.

Although it is not recommended to freeze fried green tomatoes, you can freeze sliced and battered green tomatoes for up to a year. To do this, pat the tomatoes dry, dip them in an egg wash, dredge them in a flour-cornmeal mixture, and place them in an airtight container or freezer bag.

• Line a baking sheet with paper towels and place a cooling rack on top before frying. This will help the tomatoes drain excess oil and prevent them from becoming soggy.
• If you plan to reheat the fried green tomatoes, consider using an air fryer for the best results.
• Store the fried green tomatoes in a single layer in an airtight container to prevent them from becoming soggy.
• Consume the fried green tomatoes within the recommended time frame of one to two days for the best taste and texture.
• If you want to freeze green tomatoes, it is best to freeze them sliced and battered, rather than freezing the whole fruit.

Frequently asked questions