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Fried Green Tomatoes

Blogger Paula Jones from Bell'alimento shows us how to make a Southern specialty—fried green tomatoes.

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  • Prep Time 30 min
  • Total Time 60 min
  • Servings 4

Ingredients

2
large firm green tomatoes
Salt and pepper
1
cup buttermilk
1
cup Gold Medal® all-purpose flour
1
cup vegetable oil

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LOCATION

Directions

  • 1 Cut tomatoes into thick (at least 1/4 inch) slices. Place tomatoes in colander; sprinkle with salt. Let stand about 30 minutes to pull out water. Pat tomatoes dry with paper towels.
  • 2 Pour buttermilk into shallow bowl. In separate shallow bowl, place flour; season with salt and pepper. Dip tomatoes into buttermilk, coating both sides; gently shake off excess. Dip tomatoes into flour, coating both sides; gently shake off excess.
  • 3 In deep fryer or heavy saucepan, heat oil over medium-high heat (375°F). Fry 2 tomatoes at a time in hot oil 3 to 5 minutes, turning once, until golden brown. Drain on paper towels. Serve warm.

EXPERT TIPS

Expert Tips

Serve fried green tomatoes with mixed greens and a remoulade sauce.

If you don’t have buttermilk, use 1 tablespoon of vinegar or lemon juice plus enough whole milk to make 1 cup; let stand 5 to 10 minutes before using.

To tell if the oil is ready for frying, hold a wooden spoon in the oil so the base is touching the bottom of the pan; if the oil bubbles around the spoon, it’s ready. For best results, don’t crowd the pan when frying.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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