Frying Green Tomatoes: A Deep Fryer's Guide

Fried green tomatoes are a classic Southern dish that makes use of unripe tomatoes. They are crispy, tangy, boldly savoury, and perfect as an appetizer or side dish. To make them in a deep fryer, start by slicing the tomatoes into 1/4- to 1/2-inch thick slices. You can sprinkle a pinch of sugar on each slice to reduce bitterness. Next, set up three shallow bowls with the coating ingredients: one with flour and seasoning, another with buttermilk and egg, and the third with breadcrumbs and cornmeal. Dip the tomato slices into the flour, then the buttermilk mixture, and finally the cornmeal mixture. Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Gently place the coated tomato slices into the hot oil and cook until golden brown and floating. This should take around 2 to 3 minutes. Drain the fried green tomatoes on a plate lined with paper towels and enjoy!

How to Make Fried Green Tomatoes in a Deep Fryer

Choosing the right tomatoes

When it comes to choosing the right tomatoes for deep-frying, there are a few key things to keep in mind. Firstly, green tomatoes are unripe red tomatoes, and they are the star of this dish. They have a much firmer flesh and a sharp, tart flavour. They are also less juicy than their ripe counterparts, which makes them perfect for frying as they have a lower water content.

The variety of tomato is not as important as the firmness of the green tomato. Any evenly round, medium-sized green tomatoes are a good choice. Beefsteak tomatoes are a great option as they are usually evenly shaped. Heirloom tomatoes, on the other hand, tend to be unevenly shaped and harder to get a perfect round slice from. Small to medium-sized green tomatoes are preferable as you get more of the crunchy coating in every bite.

If your green tomatoes are starting to turn yellow or orange, don't worry. They will just be less tangy and slightly softer, but still perfectly fine for frying. However, if they get too ripe, the sugars will develop and they will become too sweet for fried green tomatoes.

When slicing your tomatoes, cut them into 1/4- to 1/2-inch thick slices. This will give you a good balance of crunch and juiciness in the final dish.

Preparing the tomatoes for frying

To start, select medium-sized firm green tomatoes. Rinse them with cool water and then pat them dry with paper towels. It is important to ensure that the tomatoes are dry before proceeding to the next step.

Next, slice the tomatoes into uniform pieces. The thickness of the slices will depend on your preference. For thinner slices, cut the tomatoes into 1/4-inch thick rounds. For thicker slices, cut them between 1/4 and 1/2-inch thick, or around 3/8-inch thick. Thicker slices are better suited for a side dish, while thinner slices are ideal for appetizers or snacks.

Once your tomatoes are sliced, it's time to set up your dredging station. You will need three separate shallow bowls or plates for this step. In the first plate, combine all-purpose flour with a small amount of salt. The salt will help to season the tomatoes and bring out their flavour. In the second plate, whisk together an egg and your choice of milk, buttermilk, or even egg wash. For a thicker breading, you can also dip the tomatoes in flour before the egg mixture. Finally, in the third plate, combine cornmeal, breadcrumbs, and your choice of seasonings such as salt and pepper, cayenne pepper, and dried parsley. You can also add in spices like smoked paprika and garlic powder to the breading mixture for extra flavour.

Now you are ready to start dredging the tomatoes. Take a tomato slice and press it into the flour mixture, making sure to coat both sides evenly. This step is crucial as it helps the subsequent coatings adhere better to the tomato. If the flour is not sticking to the edges of the tomato, simply run the edges through the egg or milk mixture and then back into the flour.

Next, dip the floured tomato slice into the egg or milk mixture, ensuring that it is fully coated. Finally, gently press the tomato into the cornmeal and breadcrumb mixture, making sure that it is evenly coated. Repeat this process for all your tomato slices, placing the coated tomatoes on a baking sheet or plate while you finish the rest. Allow the coated tomatoes to rest for around 10-15 minutes so that they can fully absorb the coating.

Your green tomatoes are now ready to be fried! You can use a deep fryer, a large saucepan, or a cast iron or stainless steel skillet for frying. Heat your oil of choice (such as vegetable oil, canola oil, or peanut oil) to a temperature between 350-375 degrees Fahrenheit. Carefully place the tomato slices into the hot oil, being sure not to crowd the pan, and fry until golden brown and floating. This should take around 2-5 minutes per side, depending on the thickness of your slices.

And that's it! Your green tomatoes are now prepared and ready to be enjoyed as a delicious snack, side dish, or appetizer. Serve them with a dipping sauce such as remoulade, ranch, or Cajun-ranch for extra flavour.

Making the batter

First, prepare three separate shallow bowls for dredging the tomatoes before frying them. In the first bowl, combine all-purpose flour with salt and/or Cajun seasoning. In the second bowl, whisk together an egg with buttermilk or milk. In the third bowl, mix cornmeal with breadcrumbs, and season with salt, pepper, and/or cayenne pepper. You can also add paprika and dried parsley to this cornmeal mixture.

Next, dip the tomato slices into the flour mixture, coating both sides. If the flour doesn't stick to the sides of the tomato, quickly run the edges through the egg/milk mixture, then dip them back into the flour.

Finally, dip the flour-coated tomato slices into the egg/milk mixture, then gently press them into the cornmeal mixture. You can also finish by pressing both sides of the tomato into the cornmeal mixture to ensure an even coating.

Frying the tomatoes

Now that your tomatoes are coated, it's time to fry them!

If you are using a deep fryer, heat your oil to 350°F (175°C). If you are using a skillet, heat the oil to between 360°F and 375°F (190°C). You can test if the oil is hot enough by sprinkling a few grains of cornmeal into the oil; if it sizzles, the oil is ready.

When frying, place the tomatoes in the oil in batches of four or five, making sure they don't touch. Fry until crisp and golden brown, then flip and fry the other side. This should take around 2-5 minutes per side.

Once cooked, transfer the fried tomatoes to a paper towel-lined plate to drain. Repeat this process with the remaining tomatoes.

Your fried green tomatoes are now ready to serve! Enjoy them as a side dish or appetizer, or pile them high on a BLT. Don't forget to serve them with a dipping sauce, such as remoulade, honey mustard, or sweet chilli sauce.

Serving suggestions

There are many ways to serve fried green tomatoes. They can be served as a side dish, an appetiser, or as part of a main course. Here are some serving suggestions:

As a Side Dish

Fried green tomatoes can be served alongside many classic Southern dishes, such as:

• Buttermilk fried chicken
• Shrimp and grits
• Collard greens with bacon
• Pimento cheese dip
• Southern baked mac and cheese
• Smoked gouda grits
• BBQ pulled pork sliders
• Cajun roasted potatoes

As an Appetiser

Fried green tomatoes are also a great appetiser, especially when served with a creamy and flavourful dipping sauce, such as:

• Remoulade
• Honey mustard
• Sweet chilli sauce
• Cajun-ranch sauce
• Hot sauce

As Part of a Main Course

Fried green tomatoes can be used as an ingredient in sandwiches and burgers, such as:

• BLTs
• Sliders with herbed goat cheese and pickled onion
• Roast beef sandwiches with cheddar, shredded lettuce, onions, and horseradish sauce
• Crab cakes
• Po'boys with barbecue shrimp and remoulade

Frequently asked questions