Fried Green Tomatoes
Serves 4-6
Every summer during my childhood, I would spend a couple of weeks with my grandmother. We both enjoyed cooking and eating, so our time together usually revolved around grocery shopping and planning menus. This particular summer, she wanted to take me to the Whistle Stop Cafe where the movie, Fried Green Tomatoes, was filmed. This cafe is known for their fried green tomatoes along with other classic Southern dishes. We of course ordered the fried green tomatoes to share. The crunchy outside and tangy taste of the tomato is something that brings me lots of nostalgia. This is a memory with my grandmother I’ll alway cherish. I hope you make this recipe with your family and create your own memories!
Ingredients
- 3 medium green tomatoes, sliced ¼ inch thick
- 4 slices of thick cut bacon, sliced ¼ inch pieces
- ½ cup of rice flour
- 1 cup of coarse yellow cornmeal
- 3 eggs, lightly beaten
- Salt and black pepper
Ingredients for Buttermilk Ranch Dressing: Yields 1 cup
- ¼ cup parsley, minced
- ¼ cup chives, minced
- ⅛ cup dill, minced
- ½ teaspoon of garlic powder
- ¼ teaspoon of onion powder
- 2 splashes of Worcestershire sauce
- ½ teaspoon of black pepper
- ¼ teaspoon of Kosher salt
- ½ cup of buttermilk
- ½ cup of mayonnaise
Ingredients for Collard Green Garnish
- ½ cup of raw collard greens, chiffonade (cut into little ribbons)
- 2 teaspoons of shallots, minced
- 1 teaspoon of apple cider vinegar
- 1 teaspoon of extra virgin olive oil
- Salt and black pepper to taste
Directions
- 1. Heat a cast-iron skillet on low heat and add your bacon. Cook for about 10 mins until the fat is rendered and the bacon is brown. Remove the cooked bacon with a slotted spoon and place on a plate lined with paper towels.
- 2. Set up your breading station (3 trays): 1st tray: ½ cup of rice flour, season with salt and pepper. 2nd tray: 3 eggs, lightly beaten. 3rd tray: 1 cup coarse yellow cornmeal, season with salt and pepper.
- 3. Add any neutral oil (canola, vegetable, or grapeseed oil) to a cast iron skillet for shallow frying (¼ inch deep). Heat over medium-high heat until a thermometer reaches 375 F.
- 4. Place tomatoes in the rice flour making sure they are evenly coated.
- 5. Take the flour coated tomatoes and put them into the egg mixture. Turn to coat.
- 6. Put in cornmeal, coating evenly. Place on a wire rack with a sheet tray underneath.
- 7. Working in batches, place tomatoes in the hot oil. Cook for about 2-3 minutes, flipping them once to ensure an even golden brown color. Make sure to bring the temperature back up to 375 F between batches.
- 8. Remove from the oil with a slotted spoon or spider strainer. Place them on a cooling rack and immediately season with salt. Add collard green garnish and bacon to the fried green tomatoes and top with ranch dressing. Enjoy!
Directions for Buttermilk Ranch Dressing
- 1. In a jar with a lid, add all ingredients together and shake to combine. Taste and adjust seasoning if needed.
Directions for Collard Green Garnish
- 1. To a small bowl, add all ingredients together and mix to combine. Taste and adjust seasoning if needed.