Declutter Your Garden – 3 Fried Green Tomato Recipes
I was decluttering my vegetable garden recently and wondering about what I would do with all the green tomatoes when ‘Fried Green Tomatoes’ popped into my head! I thought it would be fun to try to make these. YUM!
Here’s a classic recipe for you.
Ingredients:
- 4 large green tomatoes
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for extra flavor)
- 2 eggs
- 1/2 cup buttermilk (or regular milk)
- Vegetable oil, for frying
Instructions:
Prepare the Tomatoes:
Wash and dry the green tomatoes.
Slice the tomatoes into 1/4 to 1/2 inch thick rounds. You should get about 4 slices per tomato.
Set Up Your Dredging Stations:
In a shallow dish, combine the flour, salt, black pepper, and paprika (if using).
In another shallow dish, whisk together the eggs and buttermilk until well combined.
Place the cornmeal in a third shallow dish.
Dredge the Tomatoes:
Dip each tomato slice into the flour mixture, ensuring it’s evenly coated.
Next, dip it into the egg and buttermilk mixture, allowing any excess to drip off.
Finally, coat the tomato slice with cornmeal, pressing it gently to adhere. Make sure both sides are well coated. Repeat this process for all tomato slices.
Heat the Oil:
Pour enough vegetable oil into a large skillet or frying pan to cover the bottom with about 1/4 inch of oil.
Heat the oil over medium-high heat until it reaches around 350-375°F (175-190°C). You can test if the oil is hot enough by dropping a small piece of cornmeal into it; if it sizzles and floats to the top, the oil is ready.
Fry the Tomatoes:
Carefully place the coated tomato slices into the hot oil, making sure not to overcrowd the pan. You may need to fry them in batches.
Fry the tomatoes for 2-3 minutes on each side or until they are golden brown and crispy.
Use a slotted spoon or tongs to remove the fried green tomatoes from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve and Enjoy:
Serve the fried green tomatoes hot as a side dish or as a snack.
You can garnish them with a sprinkle of salt and serve with a dipping sauce like ranch dressing or remoulade for added flavor.
I am including recipes for Baked “fried” green tomatoes and a recipe for Air “fried” green tomatoes too, if you are looking for a healthier alternative to the traditional fried version.
Baked “Fried” Green Tomatoes:
Ingredients:
- 4 large green tomatoes
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for extra flavor)
- 2 eggs
- Cooking spray (olive oil or non-stick spray)
Instructions:
Prepare the Tomatoes:
Wash and dry the green tomatoes.
Slice the tomatoes into 1/4 to 1/2 inch thick rounds. You should get about 4 slices per tomato.
Set Up Your Dredging Stations:
In a shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, salt, black pepper, and paprika (if using).
In another shallow dish, whisk together the eggs until well beaten.
Dredge the Tomatoes:
Dip each tomato slice into the beaten eggs, allowing any excess to drip off.
Coat the tomato slice with the breadcrumb mixture, pressing gently to adhere. Ensure both sides are evenly coated. Repeat this process for all tomato slices.
Bake the Tomatoes:
Preheat your oven to 425°F (220°C).
Place a wire rack on a baking sheet and lightly grease it with cooking spray.
Arrange the coated tomato slices on the wire rack.
Lightly spray the tops of the tomato slices with cooking spray. This will help them become crispy.
Bake in the preheated oven for 20-25 minutes or until the tomatoes are golden brown and crispy.
Serve and Enjoy:
Serve the baked “fried” green tomatoes hot as a side dish or snack.
They pair well with a dipping sauce like marinara or a yogurt-based ranch dressing.
Air Fryer Fried Green Tomatoes
Ingredients:
- 4 large green tomatoes
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for extra flavor)
- 2 eggs
- Cooking spray (olive oil or non-stick spray)
Instructions:
Prepare the Tomatoes:
Wash and dry the green tomatoes.
Slice the tomatoes into 1/4 to 1/2 inch thick rounds. You should get about 4 slices per tomato.
Set Up Your Dredging Stations:
In a shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, salt, black pepper, and paprika (if using).
In another shallow dish, whisk together the eggs until well beaten.
Dredge the Tomatoes:
Dip each tomato slice into the beaten eggs, allowing any excess to drip off.
Coat the tomato slice with the breadcrumb mixture, pressing gently to adhere. Ensure both sides are evenly coated. Repeat this process for all tomato slices.
Preheat the Air Fryer:
Preheat your air fryer to 375°F (190°C) for a few minutes.
Air Fry the Tomatoes:
Lightly coat the air fryer basket with cooking spray.
Place the coated tomato slices in a single layer in the air fryer basket, making sure they are not touching. You may need to cook them in batches.
Lightly spray the tops of the tomato slices with cooking spray.
Air fry for 8-10 minutes, flipping the slices halfway through the cooking time, or until they are golden brown and crispy.
Serve and Enjoy:
Serve the air-fried green tomatoes hot with your favorite dipping sauce, such as marinara or a yogurt-based ranch dressing.
Baked and air-fried versions of fried green tomatoes offer a healthier option with the same delicious taste and texture. Enjoy!
Marj Bates is a life long ridiculously organized declutter-er and artist. Less is more are words Marj lives by in everything she does except collecting dogs. “Dogs are like potato chips! Can’t have just one.” says Marj. Marj wonders if growing up with a fanatically clean Jewish mom means her decluttering and organizational skills are in her blood.
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