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Alright y’all, let’s get down to business. Today we’re takin’ on a classic – Fried Green Tomatoes. This ain’t just some fancy restaurant dish; this is soul food, comfort food, food that makes you wanna slap yo’ mama (but don’t, ‘cause she’ll smack you right back!). We’re gonna do it right, from scratch, and make it so good, it’ll make you wanna holler.

Fried Green Tomatoes Recipe

Now, some folks might think fried green tomatoes are just tomatoes that ain’t ripe yet. And yeah, technically, they’re green. But there’s a whole lot more to it than that. You gotta get the right kinda green tomatoes, you gotta have the perfect breading, and you gotta fry ’em up just right. Trust me, when you get it right, it’s a symphony of flavors and textures that’ll have you comin’ back for more.

Okay, enough talk, let’s get cookin’!

Ingredients:

• 3-4 firm, green tomatoes (not too ripe, not too hard)
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 large eggs, beaten
• 1 cup buttermilk (or milk with 1 tablespoon of lemon juice or vinegar added)
• 1 cup cornmeal
• 1/2 cup breadcrumbs (optional, for extra crispiness)
• Vegetable oil, for frying

Instructions:

1. Prep the Tomatoes: Wash the green tomatoes and slice them into about 1/4-inch thick rounds. You don’t want ’em too thin, or they’ll fall apart, and you don’t want ’em too thick, or they won’t cook through.
2. Set up the Breading Station: In a shallow dish, combine the flour, salt, pepper, garlic powder, and onion powder. Mix it up good. In another shallow dish, beat the eggs and buttermilk together. In a third shallow dish, combine the cornmeal and breadcrumbs (if using).
3. Bread the Tomatoes: Dredge each tomato slice in the flour mixture, making sure it’s completely coated. Then, dip it in the egg and buttermilk mixture, letting the excess drip off. Finally, dredge it in the cornmeal mixture, again making sure it’s fully coated. Press the cornmeal mixture gently onto the tomato slices to make sure it adheres.
4. Fry ’em Up! Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. You want the oil hot enough to sizzle when you drop a little breadcrumb in, but not so hot that it burns the tomatoes. Gently place the breaded tomato slices in the hot oil, being careful not to overcrowd the pan. Fry them for about 2-3 minutes per side, or until they’re golden brown and crispy.
5. Drain and Serve: Remove the fried green tomatoes from the skillet and place them on a wire rack lined with paper towels to drain off any excess oil. Season with a little extra salt, if needed. Serve ’em up hot and fresh!

Now, you can eat these plain, with a little hot sauce, or you can get fancy and serve ’em with a remoulade sauce or a creamy dipping sauce. However you choose to enjoy ’em, just make sure you enjoy every single bite. This is comfort food at its finest, y’all. And don’t be afraid to experiment and make it your own. After all, that’s what good cookin’ is all about!

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Binging with babish: fried green tomatoes from…fried green tomatoes. binging with babish: fried green tomatoes from…fried green tomatoes …