Bring Home a Taste of Georgia with This Classic Fried Green Tomatoes Recipe

In Georgia, a state known for its rich culinary traditions and love for comfort food, there's a dish that perfectly captures the essence of Southern cooking: Fried Green Tomatoes. This simple yet flavorful dish has been a staple in Georgian kitchens for generations, bringing together the tangy taste of unripe tomatoes with a crispy, golden crust that’s impossible to resist.

Photo byNick Davies

The Charm of Fried Green Tomatoes in Georgia

Fried Green Tomatoes are more than just an appetizer or side dish; they're a beloved symbol of Southern hospitality and home-cooked goodness. The tradition of frying green tomatoes started as a way to use up unripe tomatoes that couldn’t be left on the vine as the season changed. But what began as a practical solution quickly became a beloved treat, cherished for its unique taste and satisfying crunch.

In Georgia, Fried Green Tomatoes are often served with a dollop of homemade remoulade or a side of creamy buttermilk ranch dressing, making them a versatile dish perfect for any occasion, from backyard barbecues to family dinners. The tartness of the green tomatoes, paired with a seasoned cornmeal crust, creates a flavor combination that’s both refreshing and comforting.

Recipe: Georgia-Style Fried Green Tomatoes

Ingredients:

• 4 medium-sized green tomatoes
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for a little heat)
• Vegetable oil for frying

Instructions:

1. Prepare the Tomatoes: Wash the green tomatoes and slice them into 1/4-inch thick rounds. Place them in a shallow dish and pour the buttermilk over the top, making sure each slice is fully coated. Let the tomatoes soak for about 10 minutes. This helps the coating stick better and adds a touch of tanginess to the flavor.
2. Set Up the Coating Station: In a separate shallow dish, combine the flour, cornmeal, salt, black pepper, paprika, and cayenne pepper (if using). Mix well to ensure all the spices are evenly distributed.
3. Coat the Tomatoes: Take each buttermilk-soaked tomato slice and dredge it in the flour and cornmeal mixture, pressing gently to ensure an even coating. Shake off any excess.
4. Heat the Oil: In a large skillet, pour enough vegetable oil to cover the bottom by about 1/4 inch. Heat the oil over medium heat until it reaches about 350°F. You can test if the oil is hot enough by dropping a pinch of the cornmeal mixture into the pan; if it sizzles, it’s ready.
5. Fry the Tomatoes: Carefully place the coated tomato slices in the hot oil, being careful not to overcrowd the pan. Fry the tomatoes for about 2-3 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer the fried tomatoes to a paper towel-lined plate to drain any excess oil.
6. Serve: Enjoy your Georgia-style Fried Green Tomatoes hot, with a side of remoulade or buttermilk ranch for dipping.

A Bite of Southern Tradition

There’s something special about biting into a freshly fried green tomato – the way the crunchy coating gives way to the juicy, slightly tart tomato inside. In Georgia, Fried Green Tomatoes are more than just a dish; they're a connection to the state's agricultural roots and a reminder of the simple joys of Southern cooking. Whether you're enjoying them at a local diner or making them at home, Fried Green Tomatoes offer a taste of Georgia’s unique culinary heritage that’s sure to leave you wanting more.

Sources:

Family Recipe