Crispy Fried Green Tomatoes with Creamy Garlic Aioli

These golden-fried green tomatoes boast a delightful crispy coating made from a blend of flour and cornmeal. Paired with a simple yet indulgent creamy garlic aioli dipping sauce, they offer a sweet and tender taste that’s utterly addictive.

In Utah, the short tomato-growing season feels fleeting, leaving us with an abundance of green tomatoes as fall arrives. Instead of letting them go to waste, why not fry them up? This classic Southern fried green tomatoes recipe is perfect for these unripened, firm tomatoes. They serve as a fantastic summer appetizer or a delightful addition to a sandwich. Look for lighter green tomatoes, indicating they’re devoid of excessive juices.

Fried green tomatoes weren’t part of my childhood in the West, but after encountering them in books and movies, I couldn’t resist trying them. What makes them so special, apart from their brief availability, is their slightly tart taste and firm texture, creating a wonderful contrast to the crispy breading. It’s a genuine treat.

Ingredients for Fried Green Tomatoes:

– Green tomatoes (Beefsteak, celebrity, or early girl varieties work well)

– All-purpose flour

– Buttermilk (for a rich coating; substitute with 1 tablespoon of vinegar or lemon juice in 1 cup of milk)

– Cornmeal

– Plain breadcrumbs

– Kosher salt, freshly ground black pepper, and optional cayenne pepper for added kick

– Canola, grapeseed, or vegetable oil for frying (with a high smoke point)

How to Make Fried Green Tomatoes:

Select firm, unripened green tomatoes for frying. Prepare a mix of cornmeal, breadcrumbs, and spices for the coating. Dip the tomatoes in flour, then buttermilk, followed by the cornmeal/breadcrumb mixture. Use one hand to avoid making a mess.

Cooking Fried Green Tomatoes:

Opt for a cast-iron skillet to maintain consistent heat. Use a thermometer to ensure the oil reaches 350°F for the perfect golden crust. Fry the tomatoes in a single layer, avoiding overcrowding the pan.

Taste of Fried Green Tomatoes:

Coated in a cornmeal crust and fried to perfection, these tomatoes caramelize inside, creating a delightful sweetness. The crispy, golden exterior perfectly complements their tender texture, resulting in a truly delicious experience.

Why Fry Green Tomatoes:

Green tomatoes, being younger and firmer, are ideal for frying as they retain their structure better than ripe red tomatoes, which are softer and prone to falling apart when fried.

Freezing Fried Green Tomatoes:

Prepare slices of green tomatoes for freezing by dredging in flour, buttermilk, and cornmeal. Freeze them individually before storing in a freezer bag. When ready to cook, fry them directly from the freezer without thawing for a convenient and tasty treat later on.