Servings: 4<\/p>\n\n\n\n Ingredients<\/strong><\/p>\n\n\n\n 4 medium firm green tomatoes, sliced 1\/4-inch thick<\/p>\n\n\n\n 1 cup buttermilk<\/p>\n\n\n\n 1 cup seasoned cornmeal (self-rising or pre-seasoned)<\/p>\n\n\n\n 1 cup neutral frying oil (such as vegetable or canola), plus more as needed Tomato slices dipped in buttermilk before coating<\/p>\n\n\n\n Directions<\/strong><\/p>\n\n\n\n Slice the green tomatoes into 1\/4-inch-thick rounds. Discard the stem ends and lay the slices on a tray or cutting board. Pat them dry lightly with a paper towel so the coating adheres well.<\/p>\n\n\n\n Pour the buttermilk into a shallow bowl. In a separate shallow dish, add the seasoned cornmeal and spread it out in an even layer.<\/p>\n\n\n\n Working with a few tomato slices at a time, dip each slice into the buttermilk, turning to coat both sides and letting any excess drip back into the bowl.<\/p>\n\n\n\n Transfer the buttermilk-coated slices to the cornmeal. Press gently on each side so the cornmeal clings in a thin, even layer. Set the coated slices on a plate or baking sheet while you finish the rest; this brief rest helps the crust stick and crisp.Cornmeal-coated green tomato slices ready to fry<\/p>\n\n\n\n In a large, heavy skillet (cast iron is ideal), pour in the oil to a depth of about 1\/4 inch. Heat over medium to medium-high heat until the oil shimmers and a pinch of cornmeal sizzles on contact, about 350\u00b0F if you\u2019re checking with a thermometer.<\/p>\n\n\n\n Carefully lay a single layer of coated tomato slices into the hot oil without crowding the pan. Fry for 2 to 3 minutes per side, or until the crust is deep golden brown and crisp and the tomato inside has just begun to soften.<\/p>\n\n\n\n Use tongs or a slotted spatula to transfer the fried green tomatoes to a paper towel\u2013lined white plate to drain, keeping them in a single layer so the crust stays crunchy. Repeat with remaining slices, adding a bit more oil and reheating it between batches if needed.Fried green tomatoes crisping in a cast-iron skillet<\/p>\n\n\n\n Serve the fried green tomatoes immediately while they\u2019re hot and at their crispiest, passing any favorite dipping sauces at the table if you like.<\/p>\n\n\n\n Variations & Tips<\/strong><\/p>\n\n\n\n Because this recipe is intentionally pared down to four ingredients, the variations are more about technique than adding new items to the list. For extra crunch, double-dip: after the initial buttermilk and cornmeal coating, return slices briefly to the buttermilk and then back into the cornmeal before frying, shaking off excess each time.<\/p>\n\n\n\n If your cornmeal isn\u2019t pre-seasoned, you can still keep the four-ingredient spirit by choosing a self-rising, seasoned blend from the store; it typically contains salt and leavening that help with texture and flavor. To manage browning, adjust your heat as you go\u2014if the crust darkens too quickly, lower the heat slightly so the tomato has time to soften inside without burning the outside.<\/p>\n\n\n\n For a slightly lighter texture, use medium- or fine-grind cornmeal; for a more rustic, assertive crunch, choose a coarse grind. Leftover fried green tomatoes can be reheated in a hot oven or toaster oven to revive the crust, and they\u2019re excellent the next day layered into sandwiches or served on top of a simple bed of greens for a warm salad.Categories<\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Fried green tomatoes are a Southern classic that make perfect sense the moment those first firm, tart tomatoes show up…<\/p>\n","protected":false},"author":1,"featured_media":3702,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3701","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yoast_head":"\n![\"\"\/](\"https:\/\/sftimes.s3.amazonaws.com\/5\/e\/e\/7\/5ee7ce23d91bebfd22e105f6c2fb693d.jpg\")
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