Fried Green Tomatoes

Fried Green Tomatoes

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

Prep Time

30

Minutes

Total Time

1:00

Hr:Mins

Makes

4

servings

2
large firm green tomatoes
Salt and pepper
1
cup buttermilk
1
cup Gold Medal® all-purpose flour
1
cup vegetable oil
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.