Brenda Gantt Fried Green Tomatoes Recipe
This Brenda Gantt Fried Green Tomatoes Recipe features thick-sliced green tomatoes coated in cornmeal and flour, fried golden and delicious.
Equipment
- Sharp knife for slicing tomatoes
- Cutting board
- Two shallow bowls or plates for breading
- Cast iron skillet or heavy frying pan
- Tongs or a fork
- Paper towels or a wire rack
- Plate for finished tomatoes
Ingredients
- 4 medium green tomatoes firm and unripe
- 1 cup all-purpose flour
- 1 cup cornmeal yellow or white
- 1 teaspoon salt plus more for sprinkling
- ½ teaspoon black pepper
- ½ teaspoon paprika optional, for extra flavor
- ¼ teaspoon garlic powder optional
- ½ teaspoon sugar optional, balances the tang
- ¾ to 1 cup vegetable oil for frying (or as needed)
Instructions
- Wash the green tomatoes and pat them dry.
- Slice them into thick rounds, about half an inch thick.
- Lay the slices on a paper towel and lightly sprinkle with salt. Let them sit for a few minutes. This pulls out extra moisture.
- In one bowl, add flour with salt and pepper.
- In another bowl, mix cornmeal with a little salt, pepper, and optional seasonings.
- Heat oil in a skillet over medium heat. You want it hot but not smoking.
- Dredge each tomato slice in flour, shaking off excess.
- Coat the slice in cornmeal, pressing gently so it sticks.
- Carefully place tomatoes into the hot oil. Do not overcrowd the pan.
- Fry until golden brown, about 3 to 4 minutes per side.
- Remove and drain on paper towels or a wire rack.
- Sprinkle lightly with salt while hot.