Mom’s Fried Green Tomatoes

I know what you’re thinking - are you even allowed to eat green tomatoes? Doesn’t that just mean they’re not ripe yet? The answer is yes all around. Honestly, I had a hard time finding actual green tomatoes, so keep your eyes peeled and be okay that this amazing dish is seasonal. Also, green tomatoes do not equal heirloom tomatoes. The reason these work well for frying is because they’re more firm and hopefully a bit tart.

Here’s my favorite quote from this experience - My Mom said this in response to me sending a photo of my finished product: “Hope you salted them!” I need you all to understand that in her very vague instructions, she did NOT mention salting the tomatoes after they were fried. It totally makes sense to season these while they’re hot off the oil, but she didn’t share that. Classic Ellen.

Mom’s Fried Green Tomatoes

Serves 2

• 2 green tomatoes, sliced (should end up with 6 thick slices)

• 1/4 cup flour

• 1/2 cup buttermilk

• 1 egg

• 1/3 cup panko breadcrumbs

• 1/4 cup cornmeal

• Kosher salt and freshly ground black pepper

• Canola oil

• Serve with this dipping sauce or a classic remoulade (something mayo-based and tangy)

How to make it

1. Get your breading stations ready: Put the flour on a small plate and season with salt and pepper, combine the panko and cornmeal on another small plate, then mix the buttermilk and egg together in a bowl.

2. Batter up: Dip one of your tomato slices in the flour mixture on both sides, then the buttermilk mixture and finish with the panko/cornmeal. Do your best to make sure both sides are evenly coated and fully covered. Set your finished product on a plate and repeat this process for all 6 tomato slices.

3. Prepare the oil: When all tomatoes are battered, heat canola oil in a nonstick skillet over medium high heat until it reaches 350 degrees Fahrenheit. The amount of oil used will vary based on the skillet you’re using - Mom says to make sure it’s full enough for half the tomato to be submerged (i.e. not fully submerged for a deep fry and more than you’d normally use). This would also be a good time to prepare a paper towel-lined plate.

4. Time to fry: When the oil is hot enough, carefully place 3 of your tomato slices in the oil and let them cook until the first side is golden - about 3-4 minutes. Flip to the other side when it’s ready and allow that side to get golden as well (likely another 3-4 minutes). You will need to watch these closely and monitor the heat - turn the burner down as needed so nothing burns or cooks too fast.

5. Don’t forget the salt: Remove the tomatoes from the skillet when both sides look gorgeous and place on your paper towel-lined plate. Immediately sprinkle salt on both sides of the tomatoes while they’re hot and wet from the oil.

6. Repeat this process with the second batch and note that the oil will be hotter this time, so definitely turn it down a notch.

7. Allow these to cool a bit, then serve with a tasty dipping sauce and eat with a fork and knife!

Here’s the level of golden you’re going for during the fly - slow and steady wins this race.

Here’s how they should look before frying! Nice and evenly coated.