Alright, let’s get this straight, I’m gonna tell ya how to make them green fried tomatoes, just like that Paula Deen lady, but my way, ya hear? No fancy words, just good eatin’.
First off, you gotta get yourself some green tomatoes. Not the red ones, mind you, the hard, green ones. How many? Well, that depends on how many hungry mouths you got. I usually grab three or four, you know, medium-sized ones. More if the whole family’s comin’ over.
Now, wash them tomatoes good. You don’t know where they’ve been! Then, you gotta slice ’em up. Not too thin, not too thick, somewhere in the middle. About a quarter-inch, I guess. Like this, see? Thick enough to hold up to the fryin’, but thin enough to cook through.
- Wash the green tomatoes.
- Slice the tomatoes, not too thin, not too thick.
- Lay the slices on some paper towels.
Next thing, lay them slices out on some paper towels. Gotta soak up some of that juice. Sprinkle ’em with salt. Not too much, not too little. Just enough to make ’em tasty. I dunno, maybe three-quarters of a teaspoon for all of ’em? Flip ’em over, do the same on the other side. Salt’s important, ya know, for flavor.
Alright, now for the good stuff. The batter. You need cornmeal, that’s the main thing. Yellow cornmeal, the kind you make cornbread with. Dump a bunch in a bowl. How much? Enough to coat them tomatoes good. A cup or two, maybe? And then some salt, yeah, more salt. And pepper, if you like. I always put in pepper. Black pepper is good, but you can use white pepper if that’s all you got. Mix it all up real good. You want it even, so you don’t get a bite full of just salt, ya know?
Some folks like to add other stuff to the batter, like flour or even a little sugar. But I say, keep it simple. Cornmeal, salt, and pepper. That’s all you need. Don’t go makin’ it fancy. This ain’t no city food, this is country cookin’.
Now, you can dip them tomatoes in some milk or buttermilk first. Makes the batter stick better, they say. I don’t always do it, but it does make ’em a bit crispier. If you got some, use it. If not, don’t worry about it. Just dip them tomatoes straight in the cornmeal mix. Make sure they’re all covered, both sides good. Don’t be shy with the cornmeal. Get them fully coated!
Now, the fryin’. Get yourself a big ol’ skillet. Cast iron is the best, but any skillet will do. Put in some oil. Enough to cover the bottom of the pan good, maybe half an inch. Don’t skimp on the oil. You want them tomatoes to fry good. Heat up that oil, medium-high heat, I guess. How hot? Hot enough to sizzle when you drop a little piece of batter in. You’ll know when it’s ready.
Carefully lay them coated tomato slices in the hot oil. Don’t overcrowd the pan. Fry ’em up for a few minutes on each side, till they’re golden brown and crispy. Golden brown and delicious, that’s what you want. Flip them over with a spatula. Don’t use your fingers, you’ll burn yourself.
- Prepare cornmeal batter with salt and pepper.
- Dip tomatoes in milk or buttermilk (optional).
- Coat tomatoes well with cornmeal mixture.
- Heat oil in a skillet.
- Fry tomatoes until golden brown and crispy.
Once they’re all fried up, take ’em out of the skillet and put ’em on some more paper towels to drain off the extra oil. You don’t want ’em greasy. Let them cool for a minute or two before you eat ’em. They are hot!
Now, some folks like to dip their fried green tomatoes in some kind of sauce. Ranch dressing, maybe, or some kind of fancy aioli stuff. But me, I like ’em just the way they are. Good, honest country food. Simple and tasty. But if you want a sauce, Paula Deen, she makes this cilantro-lime cream thing that folks seem to like. I never tried it, myself. Too much fuss for me.
And that’s all there is to it. Green fried tomatoes, just like that Paula Deen makes, but like I said, this is my way. Easy as pie. Now go on and make yourself some. You won’t be sorry. You can eat them as a snack, a side dish, or even as a meal if you make enough. Good anytime of the day, I reckon. And don’t forget, good ingredients and simple cooking makes for the best food. That’s what I always say.