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Ruby-red tomatoes may be the crown jewel of summer, but I say that fried green tomatoes are the season’s unsung hero. Turn stubbornly unripe green tomatoes into a crunchy Southern specialty.
You can make the ultimate fried green tomatoes by dipping in tangy buttermilk, coating in cornmeal, and then frying until golden. Once you taste them warm with a spicy remoulade sauce, you may never wait for tomatoes to ripen again.
The Secret to Crunchy Fried Green Tomatoes
Wondra, the brand name for instant flour developed in the 1960s. This instant flour is pre-cooked, dried, and finely ground, resulting in flour that easily dissolves — lump-free! — in both hot and cold liquids. The low protein content and fine, even texture gives fried foods a crisp crunch while absorbing less of the frying oil. Here, that also means a coating that won’t slip off the tomatoes.
What Tomatoes Are Best for Fried Green Tomatoes?
Fried green tomatoes are made with unripe green tomatoes. These tomatoes haven’t yet turned red so they have a firm texture and slightly citrusy flavor. These green tomatoes are different from husk-wrapped tomatillos or heirloom tomatoes, like Green Zebras, that remain green even when ripe.
How to Make Simple Fried Green Tomatoes
Make this classic Southern side in three simple steps: slice, coat, fry.
What’s the Difference Between Remoulade and Comeback Sauce?
No serving of fried green tomatoes is complete without a dipping sauce. Serve the sauce on the side or spoon sauce onto the bottom of the serving platter and stack the cornmeal-crusted green tomatoes on top.
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