Yes, this is THE. BEST. Fried Green Tomato recipe. EVER!
Secret ingredient: GARLIC!
With a superb buttermilk sauce to slop all over the fried tomatoes, filled with fresh-cut herbs from my garden PLUS more garlic and chunks of thick-cut bacon . . . totally heavenly . . . not quite totally Southern with the addition of the garlic . . . but TOTALLY AWESOME! The character of this recipe also comes from some hot sauce added to the garlic-y buttermilk and Italian breadcrumbs to the crust!
Bet you can’t eat just one!
Hot, crispy, and tangy fried green tomatoes encrusted in a perfect fried batter are the perfect treat throughout summer! If you’re watching your weight as I am (constantly) doing, you’re probably thinking that I’m such a tease! But it’s OK to indulge now and then, and that’s just what I chose to do today! Besides, if you just eat a few bites, my philosophy is that it’s perfectly fine to enjoy everything . . . in little bites!
For those of us who have green tomatoes in our gardens (we actually have both green and red tomatoes on our vines right now), it’s time to prepare this traditional Southern recipe. Don’t have a garden? No problem . . . head to your local farmers’ market!
If possible, use a heavy cast-iron pan. Also remember to select firm green tomatoes, and fry in very hot oil at 360° (F).
So go grab an ice cold glass of Sweet Tea and sit on a couple of rocking chairs on the front porch while enjoying the company of those you love and nibble on this classic Southern treat — The BEST Fried Green Tomatoes with Garlic, Bacon and Buttermilk Sauce!
If you enjoy BOTH Fried Green Tomatoes AND Italian Cuisine, here’s a superb recipe that I created that I am sure you’ll enjoy!
And here’s the simple and freshest Marinara Sauce recipe that I make fresh from the garden:
Finally, here are TWO (yes, two) more fantastic and authentic Southern recipes to use with my Fried Green Tomato Recipe:
- 8 green tomatoes, sliced ½" to ¾" thick.
- 4 tsps. freshly-cracked sea salt
- Garlic-Buttermilk Coating
- 2 cups whole buttermilk
- 4 tsp. chili sauce
- ½ tsp. garlic powder
- 3 cups all-purpose flour
- 2 cups yellow cornmeal
- 1 cup Italian breadcrumbs
- 1 tsp. freshly-cracked black pepper
- Garlic, Bacon Buttermilk Sauce
- 4 slices thick-cut bacon
- 1'2 cup mayonnaise
- ¼ cup whole buttermilk
- 2 Tbsp. fresh Italian parsley, minced
- 2 Tbsp. fresh chives, chopped fine
- 1 tsp. French Dijon mustard
- ½ tsp. chii sauce
- ½ tsp. garlic powder
- ¼ tsp. (each) freshly cracked sea salt and black pepper
- Cook at least 4 slices of bacon until nicely browned and cooked thoroughly.
- Allow bacon to cool and then chop it up into tiny pieces.
- Combine and mix the buttermilk and mayonnaise in a small mixing bowl.
- Add the chopped bacon, Italian parsley, chives,mustard, chili sauce, garlic powder, salt and pepper.
- Mix well, cover and chill.
- Lay paper towels on top of several cookie/baking racks and place in a baking sheet.
- Lay the tomato slices on the paper towels, generously sprinkling each slice with 1 - 2 tsp. of salt.
- Allow the salted tomatoes to sit and sweat for 30 minutes.
- Shake the liquid from the tomatoes and pat dry with clean paper towels.
- Heat a deep heavy pan half-way full of canola or vegetable oil, on the highest setting.
- In a medium sized, shallow baking dish, mix the buttermilk, chili sauce and garlic powder together
- In another medium sized, shallow baking dish, mix the flour, cornmeal, Italian breadcrumbs, garlic powder, and ½ tsp. each of salt and pepper
- Place each slice of tomato in the buttermilk mixture and coat well on both sides, and allowing extra milk to drip off.
- Place buttermilk-coated tomato slices in the flour-cornmeal mixture, covering both sides and slightly pressing down for the dry coating to stick.
- Repeat the dipping into buttermilk and back into the flour-cornmeal mixture a SECOND time, again gently pressing so that the double-coating sticks.
- Immediately and carefully place the coated tomato slices into the 'very' hot oil, being careful not to splatter the hot oil and not overcrowding the tomatoes.
- I like to cook about 5 or 6 slices at a time so that the temperature of the oil does not drop and cause the tomatoes to cook slower and become more greasy.
- The slices of tomatoes should be golden grown after about 2 - 4 minutes.
- When cooked, carefully remove tomato slices from the hot oil with a large slotted utensil and place on clean paper towels to absorb oil.