Crispy Cornmeal Fried Tomatoes: Best Savory Summer Treat

Get Ready for the Best Crispy Cornmeal Fried Tomatoes You’ve Ever Tasted!

Oh, my goodness! If you’re like me, you’ve probably been slicing those green tomatoes for frying for years. But let me tell you, Brenda Gant’s method is a game-changer. Instead of slicing, you cut them into cubes, and the result? Pure, crispy, golden perfection. I tried this recipe last summer, and it was an instant hit with my family and friends. Let’s dive into why this recipe is so special and how you can make it at home.

A Little History and Background

Fried green tomatoes are a Southern classic, but Brenda Gant’s twist on this traditional dish brings a whole new level of flavor and texture. This method of cubing the tomatoes and coating them in a cornmeal and flour mixture is not just innovative; it’s downright delicious. The history of fried green tomatoes dates back to the 19th century, but Brenda’s version adds a modern, crispy touch that everyone loves.

Why You’ll Love This Recipe

This recipe is all about simplicity and flavor. The combination of buttermilk, cornmeal, and spices creates a perfect, crispy coating that complements the tangy, firm texture of the green tomatoes. Plus, it’s incredibly easy to make, even for beginners. The best part? It’s a crowd-pleaser, and you’ll be the star of any gathering with this dish.

Perfect Occasions to Prepare This Recipe

Crispy Cornmeal Fried Tomatoes are perfect for a variety of occasions. Serve them as an appetizer at your next backyard barbecue, as a side dish for a family dinner, or even as a unique addition to a holiday spread. They’re versatile and always a hit, no matter the event.

Ingredients

1. 4 large green tomatoes, cut into 1-inch cubes
2. 1 cup buttermilk (or milk if you don’t have buttermilk)
3. 1 cup cornmeal
4. 1/2 cup all-purpose flour
5. 1 teaspoon salt
6. 1/2 teaspoon black pepper
7. Vegetable oil for frying

Substitution Options

• Buttermilk: If you don’t have buttermilk, you can use regular milk or even a dairy-free alternative like almond milk.
• Cornmeal: For a different texture, try using polenta or grits.
• All-purpose flour: You can substitute with gluten-free flour if needed.

Preparation Section

Step 1: Soak the Tomato Cubes

Start by cutting your green tomatoes into 1-inch cubes. Place them in a bowl and pour the buttermilk over them. Let them soak for about 15 minutes. This step helps the breading adhere better and adds a rich, creamy flavor.

Step 2: Mix the Breading

In a large plastic bag, combine the cornmeal, flour, salt, and pepper. Shake the bag to mix everything well. The cornmeal gives the tomatoes a nice, crunchy texture, while the flour helps the coating stick and the spices add a burst of flavor.

Step 3: Coat the Tomatoes

Add the soaked tomato cubes to the bag with the breading mixture. Seal the bag and shake it vigorously to coat the tomatoes evenly. Make sure each cube is well-coated for that perfect, crispy finish.

Step 4: Fry to Golden Perfection

Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the coated tomato cubes. Fry them for about 3-4 minutes on each side, or until they’re golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain off excess oil.

Chef’s Tip

To get that extra crispy texture, make sure the oil is hot enough before adding the tomatoes. A good way to test is to drop a small piece of the breading into the oil; if it sizzles and floats, the oil is ready.

Timing

Here’s a quick breakdown of the timing for this recipe:

• Prep Time: 20 minutes
• Cooking Time: 10-12 minutes
• Total Time: 30-32 minutes

Chef’s Secret

For an added kick, sprinkle a little cayenne pepper or paprika into the breading mixture. It gives the tomatoes a subtle, spicy flavor that takes them to the next level.

Extra Info

Did you know that green tomatoes are actually just unripe red tomatoes? They have a firmer texture and a more tart flavor, which makes them perfect for frying. The acidity in the tomatoes also helps balance the richness of the breading, creating a harmonious blend of flavors.

Necessary Equipment

• Large knife and cutting board
• Bowl for soaking the tomatoes
• Large plastic bag for breading
• Skillet for frying
• Slotted spoon for draining
• Paper towels for draining excess oil

Storage

These Crispy Cornmeal Fried Tomatoes are best enjoyed fresh, right out of the pan. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10 minutes, or until they’re crispy again. Avoid microwaving, as it can make them soggy.

If you want to freeze them, place the cooled, fried tomatoes in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag and store for up to 3 months. When you’re ready to enjoy, reheat them in the oven as described above.

For the best results, it’s always best to prepare and serve these tomatoes fresh. The texture and flavor are unparalleled when they’re freshly fried.

Tips and Advice

• Use a deep-fry thermometer: This ensures the oil is at the right temperature, which is key for crispy, not greasy, tomatoes.
• Don’t overcrowd the pan: Fry the tomatoes in batches to ensure they cook evenly and don’t stick together.
• Season to taste: Adjust the salt and pepper to your preference. You can also add other herbs and spices like garlic powder or dried oregano for extra flavor.

Presentation Tips

• Serve the Crispy Cornmeal Fried Tomatoes on a platter with a sprinkle of chopped fresh herbs like parsley or cilantro.
• Add a dollop of your favorite dipping sauce, such as ranch dressing or a homemade remoulade, for a touch of creaminess.
• Garnish with a few slices of lemon for a bright, zesty touch.

Healthier Alternative Recipes

While the original recipe is a treat, here are some healthier variations you might enjoy:

• Baked Crispy Cornmeal Fried Tomatoes: Instead of frying, toss the breaded tomato cubes in a little olive oil and bake them in the oven at 400°F (200°C) for about 20-25 minutes, or until golden and crispy.
• Air-Fried Crispy Cornmeal Fried Tomatoes: Use an air fryer to achieve the same crispy texture without the added oil. Preheat the air fryer to 400°F (200°C) and cook the tomatoes for about 10-12 minutes, shaking halfway through.
• Grilled Crispy Cornmeal Fried Tomatoes: Skewer the breaded tomato cubes and grill them on a lightly oiled grill for about 4-5 minutes per side, or until they have a nice char and are cooked through.
• Herbed Crispy Cornmeal Fried Tomatoes: Add a mix of dried herbs like thyme, rosemary, and basil to the breading mixture for a more aromatic and flavorful coating.
• Spicy Crispy Cornmeal Fried Tomatoes: Add a pinch of cayenne pepper or red pepper flakes to the breading mixture for a spicy kick. Serve with a cooling yogurt dip to balance the heat.
• Vegan Crispy Cornmeal Fried Tomatoes: Substitute the buttermilk with a plant-based milk and use a vegan-friendly flour. The result is a delicious, cruelty-free version of the classic dish.

Common Mistakes to Avoid

Mistake 1: Not Soaking the Tomatoes Long Enough

Soaking the tomato cubes in buttermilk is crucial for the breading to stick. If you skip this step or don’t soak them long enough, the coating may fall off during frying. Aim for at least 15 minutes to ensure the best results.

Mistake 2: Using Cold Oil

Using cold or not-hot-enough oil can lead to greasy, undercooked tomatoes. Always preheat the oil to the right temperature (around 350°F or 175°C) before adding the tomatoes. A deep-fry thermometer is a handy tool to help you get it right.

Mistake 3: Overcrowding the Pan

Frying too many tomatoes at once can lower the oil temperature and cause them to stick together. Fry in batches to ensure they cook evenly and maintain their crispy texture. Pro tip: Use a slotted spoon to gently stir the tomatoes and prevent sticking.

Mistake 4: Not Draining Excess Oil

After frying, it’s essential to drain the tomatoes on a paper towel-lined plate to remove excess oil. This step helps keep the tomatoes from becoming overly greasy and ensures they stay nice and crispy.

Mistake 5: Not Seasoning Properly

Seasoning is key to bringing out the best flavors in your Crispy Cornmeal Fried Tomatoes. Make sure to season the breading mixture well with salt, pepper, and any other herbs or spices you like. Taste and adjust as needed before coating the tomatoes.

FAQ

What are green tomatoes?

Green tomatoes are simply unripe red tomatoes. They have a firm texture and a slightly tart flavor, making them ideal for frying. Their acidity balances the richness of the breading, creating a delicious, balanced dish.

Can I use regular tomatoes instead of green ones?

Regular ripe tomatoes are too soft and won’t hold up well to frying. Green tomatoes are firmer and less watery, which makes them perfect for this recipe. If you can’t find green tomatoes, look for firm, unripe red tomatoes.

What can I use if I don’t have buttermilk?

If you don’t have buttermilk, you can use regular milk or a dairy-free alternative like almond milk. For a more authentic flavor, you can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

How do I know when the oil is hot enough for frying?

The oil should be around 350°F (175°C). You can test this by dropping a small piece of the breading into the oil. If it sizzles and floats, the oil is ready. A deep-fry thermometer is also a great tool to ensure the oil is at the right temperature.

Can I bake the tomatoes instead of frying?

Yes, you can bake the breaded tomato cubes for a healthier option. Toss them in a little olive oil and bake at 400°F (200°C) for about 20-25 minutes, or until golden and crispy. This method works well, though the texture will be slightly different from the fried version.

How do I store leftover fried tomatoes?

Store leftover fried tomatoes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10 minutes, or until they’re crispy again. Avoid microwaving, as it can make them soggy.

Can I freeze the fried tomatoes?

Yes, you can freeze the fried tomatoes. Place the cooled, fried tomatoes in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag and store for up to 3 months. Reheat them in the oven as described above.

What can I serve with Crispy Cornmeal Fried Tomatoes?

Crispy Cornmeal Fried Tomatoes are versatile and can be served as an appetizer, side dish, or even as a topping for salads. They pair well with a variety of dips, such as ranch dressing, remoulade, or a simple aioli. You can also serve them alongside grilled meats or as part of a Southern-style meal with collard greens and cornbread.

How can I make this recipe gluten-free?

To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend. The rest of the ingredients, including the cornmeal and buttermilk, are naturally gluten-free. Just be sure to check the labels to ensure there are no hidden sources of gluten.

What’s the best way to reheat the fried tomatoes?

The best way to reheat the fried tomatoes is in the oven. Preheat your oven to 375°F (190°C) and place the tomatoes on a baking sheet. Bake for about 10 minutes, or until they’re crispy again. This method helps to restore the crispiness without making them soggy, unlike microwaving.

Can I use a different type of oil for frying?

Yes, you can use a different type of oil for frying. Vegetable oil is a popular choice, but you can also use peanut oil, canola oil, or even avocado oil. Each type of oil has its own flavor profile and smoke point, so choose one that suits your taste and needs.

Let’s Get Cooking!

Now that you know all the secrets to making the best Crispy Cornmeal Fried Tomatoes, it’s time to get in the kitchen and start cooking. Whether you’re preparing them for a casual family dinner or a special occasion, this recipe is sure to be a hit. Enjoy the process, and most importantly, enjoy the delicious, crispy, and flavorful results. Happy cooking!