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Ruby-red tomatoes may be the crown jewel of summer, but I say that fried green tomatoes are the season\u2019s unsung hero. Turn stubbornly unripe green tomatoes into a crunchy Southern specialty. <\/p>\n<\/div>\n<\/div>\n
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.<\/p>\n<\/div>\n<\/div>\n
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 \u2014 lump-free! \u2014 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\u2019t slip off the tomatoes. <\/p>\n<\/div>\n<\/div>\n
Fried green tomatoes are made with unripe green tomatoes. These tomatoes haven\u2019t yet turned red so they have a firm texture and slightly citrusy flavor. These green tomatoes are different from husk-wrapped tomatillos<\/a> or heirloom tomatoes<\/a>, like Green Zebras, that remain green even when ripe.<\/p>\n<\/div>\n<\/div>\n Make this classic Southern side in three simple steps: slice, coat, fry. <\/p>\n<\/div>\n<\/div>\n 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.<\/p>\n<\/div>\n<\/div>\n At Kitchn, we know how important it is to find recipes that are worth your time. That\u2019s why every tutorial \u2014 like this one \u2014 features recipes that have been tried and tested by our team of developers and at-home cooks from across the country. Questions or feedback for us? Say hello: recipes@thekitchn.com.<\/em><\/p>\n<\/div>\n<\/div>\nHow to Make Simple Fried Green Tomatoes<\/h2>\n<\/p>\n<\/div>\n
What\u2019s the Difference Between Remoulade and Comeback Sauce? <\/h2>\n<\/p>\n<\/div>\n