Channel your Southern charm while making our easy-to-make fried green tomatoes that are ready to eat in one hour.
large firm green tomatoes
Salt and pepper
cup Gold Medal™ all-purpose flour
cup vegetable oil
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.
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.
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.