Fried Green Tomatoes with Yogurt-Garlic Sauce Recipe
Fried green tomatoes are a dish associated with the American South and old roadside diners. Green, unripe tomatoes are sliced, coated in a cornmeal breading, and fried until golden. They’re slightly tangy inside and crispy on the outside, a bit like a cross between French fries and lightly pickled cucumbers.
Fried green tomatoes are the essence of the American South – from roadside diners to home kitchens, where unripe fruit is used instead of being thrown away. The combination of a tangy interior with an ultra-crispy cornmeal crust gives an effect a bit like French fries with a hint of lemon, dipped in a refreshing, herb-packed yogurt-garlic sauce. It’s pure comfort food, but in a very fresh, summery version.
Chef's tips
The most important thing is that the tomatoes are really firm and green – if they’re slightly pink, they’ll fall apart and soak up too much fat. The oil has to be properly heated: if the breading doesn’t start sizzling immediately, wait another minute; otherwise the tomatoes will be greasy instead of crispy. Don’t skip the step of drawing out and blotting the slices’ juice – excess moisture softens the coating and makes even frying difficult.
How to serve
They’re best served straight from the pan, still hot, with a bowl of sauce in the middle of the table – they make a great appetizer for movie night or a snack for watching a game. To drink, pair them with light beer, lemony lemonade, or Southern-style iced tea. You can also serve them alongside simple grilled chicken and an arugula salad as an unusual side for a summer lunch on the patio.
Ingredients
- tomatoes green, unripe - 4 piece
- wheat flour - 60 g
- cornmeal - 60 g
- egg - 1 piece
- buttermilk - 80 ml
- salt - 1 teaspoon
- black pepper ground - 0.5 teaspoon
- sweet paprika ground - 1 teaspoon
- vegetable oil for frying - 300 ml
- plain yogurt - 120 g
- garlic - 1 clove
- lemon juice freshly squeezed - 1 tablespoon
- dill fresh, finely chopped - 2 tablespoon
Preparation
- Wash and dry the tomatoes, then slice them into rounds about 0.8–1 cm thick; discard the ends.
- Lay the tomato slices on a board, lightly salt them on both sides and set aside for 10 minutes so they release some juice, then gently pat them dry with paper towels.
- In one bowl, mix the wheat flour with half of the salt, the pepper, and the sweet paprika.
- In a second bowl, beat the egg with the buttermilk until smooth.
- Place the cornmeal in a third bowl.
- Coat each tomato slice first in the wheat flour, shaking off any excess, then dip it in the egg–buttermilk mixture, and finally coat it thoroughly in the cornmeal, pressing the breading on with your fingers.
- Heat the oil in a frying pan over medium heat for 4–5 minutes; it’s ready when a crumb of breading dropped in starts to sizzle vigorously right away.
- Fry the tomato slices in batches for 2–3 minutes on each side, until the coating is golden and crispy; don’t overcrowd the pan so the oil temperature doesn’t drop.
- Transfer the fried slices to a plate lined with paper towels to drain off excess oil.
- Make the sauce: in a small bowl, mix the yogurt, garlic pressed through a garlic press, lemon juice, chopped dill, and a pinch of salt; set aside for a few minutes so the flavors meld.
- Serve the fried green tomatoes warm with a bowl of yogurt-garlic sauce for dipping.
Storage
Najlepiej smakują świeżo usmażone; po schłodzeniu panierka mięknie. Jeśli zostaną, podgrzej je krótko w piekarniku lub na suchej patelni, żeby trochę odzyskały chrupkość.
