Take a Bite Out of This Southern Favorite

Carla Hall's Fried Green Tomatoes

  • 4 large green tomatoes, 1 cup of flour, 3/4 cup of course corn meal, 1/4 cup panko bread crumbs ( ground in a food processor), 1 tablespoon of baking soda, Nice pinch of S&P, 2 cups of buttermilk, 1 egg, Canola oil (to fry), 1 tablespoon olive or canola oil
step-by-step directions
step-by-step directions
  • Husk and clean the corn.  Keep the corn husks for corn broth.
  • Mince the garlic, red onion and jalapeno peppers.  Dice the red tomatoes and the parsley.
  • Scrape the cobs with a large spoon or with the back of a knife to remove the juices or the "milk" as my granny called it.  (Save the cobs to steep in water with a bay leaf for corn broth for a later use.) 
  • In a medium skillet, heat 1 teaspoon of the oil over medium-high heat.
     Add the corn and cook quickly until corn is crisp-tender, about 2 minutes.
     Add the garlic, 1/4 teaspoon salt, and the peppers.  Cook until fragrant,
    about 1 minute.  Remove from heat and let cool slightly.
  • In a bowl, combine the corn mixture with the remaining ingredients.
    Adjust the seasoning to taste.  Serve warm over the fried green tomatoes or at room temperature. 
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