Hear the sizzle as fried green tomatoes cook until crispy and golden brown. All the Southern goodness of buttermilk, flour, cornmeal, and other seasonings.
Marge's fried green tomatoes are so Southern and so good. Requests for all of her recipes are in much demand on Pinterest, WKY Community Living's website, and by our large family. Even her sweet son, Dr. Bo, wanted the recipe after Marge's recent visit to southeast Tennessee.
Do you ever wonder when is the right time to pick green tomatoes?
I've often asked myself this question. The answer is simple...whenever you want (or so they say). With that in mind, other Southerners have offered their expertise and opinions on the optimal time to pick green tomatoes for frying.
Don't pick green tomatoes when they're extremely firm. If you pick them while they're super green, they may lack flavor. Green tomatoes are tangy but not puckered sour.
Take a look at the bottom of the tomato. If you see streaks in two different shades of green jetting out from the location of the old bloom, it may be time to pick tomatoes for frying.
If the tomato is starting to blush, this could indicate it's time to pick the tomato.
If the tomato starts to turn soft, pick it.
Honestly, your gut will tell you when it's the right time to pick the tomato. Too many options, don't you think?
I'm sure the recipe is the next question readers want the answer to. Without further adieu, here it is.
Four or five medium-sized green tomatoes
Cup of flour
Cup of buttermilk
Cup of cornmeal
tsp. garlic powder
1/2 tsp. Cajun seasoning
Salt and Pepper to taste
Peanut oil for frying
Dash of hot sauce
Cut tomatoes into 1/4-inch thick slices. Salt and pepper and leave on a plate to drain for 30 minutes. Have your separate bowls of buttermilk and flour ready for the tomatoes (add a dash of hot sauce to the buttermilk if you like some heat). The cornmeal is in a separate bowl as well. However, add the garlic powder, Cajun seasoning, and more salt and pepper to the cornmeal bowl. Toss it around to mix.
Heat the peanut oil in a Dutch oven or deep skillet until hot. It should sizzle. Dip each slice of tomato in the flour, shake it, then buttermilk, and finally, the cornmeal bowl with the seasoning. Coat both sides of the tomato.
Place each slice in the hot oil. It should fry for two to three minutes on each side. It needs to turn golden brown. After frying on both sides, have a paper towel handy and let the fried tomatoes drain.
You can use the same process with whole okra pods. The only difference is you'll boil the pods first in water, drain them, and then fry them like the tomatoes.
As always, I appreciate my Aunt's recipes. She was taught by her mom, my grandmother. Let me tell you, my grandma was the best Southern cook ever. Marge is a close second.