Crispy Buttermilk Green Tomato Delights
Experience a Southern classic reimagined with the rich tang of buttermilk in these Crispy Buttermilk Green Tomato Delights. Delightfully firm and zesty, green tomatoes take center stage in this dish that avoids the predictability of cornmeal. The intriguing history of the green tomato adds a playful twist—once regarded as 'naughty' by early European explorers. With every crispy bite, you’ll savor the savory batter that complements the tartness of the tomatoes, making them an impeccable appetizer or side dish. Paired perfectly with a homemade tomato chutney, these delights are guaranteed to elevate your dining experience with their unique flavors and textures.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
eggs
2 (beaten)
buttermilk
1 1/2 cups (none)
self-rising flour
1 tablespoon (for batter mixture)
self-rising flour
1 1/2 cups (for dredging)
salt
1 teaspoon (divided)
black pepper
1 teaspoon (divided)
green tomatoes
3 large (cut into 1/4 inch slices)
vegetable oil
enough for frying (none)
Instructions
1
In a medium bowl, whisk together the eggs and buttermilk until well combined.
2
Add 1 tablespoon of self-rising flour, half the salt, and half the black pepper to the egg mixture, and whisk until smooth.
3
Slice the green tomatoes into 1/4 inch thick slices and soak them in the buttermilk mixture for approximately 30 minutes to soften their flavor and enhance the coating.
4
In a separate bowl, combine the remaining 1 1/2 cups of self-rising flour, the remaining salt, and the remaining black pepper. Mix thoroughly.
5
In a heavy skillet, preferably cast iron, heat about 1 inch of vegetable oil to 350°F.
6
Remove each tomato slice from the buttermilk mixture and dredge it in the seasoned flour, ensuring an even coating while shaking off any excess flour.
7
Carefully place the dredged tomato slices in the hot oil in small batches to avoid overcrowding, ensuring they have enough space to fry evenly.
8
Fry the slices for about 3-4 minutes per side, or until they are golden brown and crispy. Adjust the heat as needed to maintain the oil temperature.
9
Once fried, drain the tomato slices on a paper towel-lined plate to remove excess oil.
10
Sprinkle with additional salt to taste.
11
Serve immediately with a side of tomato chutney, and enjoy the crispy goodness!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Buttermilk Green Tomato Delights?
They are a Southern classic dish featuring firm green tomatoes coated in a seasoned buttermilk and flour batter, then fried until golden and crispy.
How does this recipe differ from traditional fried green tomatoes?
This recipe avoids the standard use of cornmeal, opting instead for a rich buttermilk and self-rising flour batter that creates a unique, savory texture.
What kind of tomatoes should I use?
You should use large green tomatoes that are firm and zesty to ensure they hold their shape during the frying process.
How thick should the green tomato slices be?
The tomatoes should be sliced into 1/4 inch thick slices for the perfect balance of vegetable and crispy coating.
Why is soaking the tomatoes in buttermilk important?
Soaking the tomatoes for 30 minutes softens their sharp tartness and helps the flour coating adhere better to the surface.
Can I use regular flour instead of self-rising flour?
Self-rising flour is recommended for its leavening properties which help create a lighter crust, but you can use all-purpose flour mixed with a bit of baking powder and salt if needed.
What is the ideal oil temperature for frying?
The vegetable oil should be heated to 350 degrees Fahrenheit to ensure the tomatoes fry quickly without becoming greasy.
What type of skillet is best for this recipe?
A heavy skillet, preferably cast iron, is ideal because it maintains a consistent heat throughout the frying process.
How long do I need to fry each tomato slice?
Fry the slices for about 3 to 4 minutes per side until they reach a golden brown and crispy consistency.
What should I serve with these fried green tomatoes?
They are traditionally served with a side of homemade tomato chutney for a sweet and tangy flavor contrast.
Is this recipe suitable for vegetarians?
Yes, Crispy Buttermilk Green Tomato Delights are a vegetarian-friendly appetizer or side dish.
How many green tomatoes do I need for this recipe?
This recipe calls for 3 large green tomatoes.
How do I prevent the batter from becoming lumpy?
Whisk the egg and buttermilk mixture thoroughly and gradually add the flour to ensure a smooth consistency for the batter.
Why should I avoid overcrowding the skillet?
Overcrowding drops the oil temperature, which can lead to soggy rather than crispy tomatoes. Fry in small batches instead.
What is the purpose of the initial buttermilk soak?
The 30-minute soak enhances the flavor profile and ensures the tomatoes are sufficiently moistened to hold the dredging flour.
Should I season the tomatoes after they are fried?
Yes, it is recommended to sprinkle them with additional salt immediately after removing them from the oil while they are still hot.
What is the 'naughty' history of green tomatoes?
Early European explorers once regarded green tomatoes as 'naughty' or suspicious due to their relation to the nightshade family.
How do I remove excess oil from the tomatoes?
Place the fried tomato slices on a paper towel-lined plate immediately after frying to drain away any excess grease.
What ingredients are used for the dredging mixture?
The dredging mixture consists of 1.5 cups of self-rising flour, salt, and black pepper.
Can I use other types of oil for frying?
Vegetable oil is recommended for its high smoke point, but canola or peanut oil can also be used.
What makes the batter savory?
The combination of buttermilk, eggs, self-rising flour, salt, and black pepper creates a rich and savory coating.
How do I know when the oil is ready if I don't have a thermometer?
You can drop a small pinch of flour into the oil; if it sizzles immediately without burning, the oil is close to the right temperature.
Can I prepare the tomatoes in advance?
You can slice the tomatoes in advance, but they are best fried and served immediately to maintain their crispiness.
Does the recipe use black pepper in both the batter and the dredge?
Yes, the salt and black pepper are divided between the initial buttermilk batter and the final dredging flour.
How much oil should I put in the skillet?
You should add enough vegetable oil to reach a depth of about 1 inch in your heavy skillet.
Are these tomatoes served as an appetizer or a side?
They are versatile and can be served as either a unique appetizer or a delicious side dish.
Why is buttermilk used instead of regular milk?
Buttermilk provides a signature tang and a thicker consistency that helps the coating stick better to the tomato slices.
Is the tomato chutney included in the main ingredient list?
No, the tomato chutney is a serving suggestion to accompany the finished dish.
Should the tomatoes be peeled?
No, keep the skin on the green tomatoes to provide structural integrity during frying.
How many eggs are required for the batter?
The recipe requires 2 beaten eggs to create the buttermilk mixture.