Heavenly Butter-Fried Green Tomatoes
This delightful recipe is a treasured family favorite, lovingly passed down through generations. Inspired by my mother's summer garden, these Heavenly Butter-Fried Green Tomatoes showcase the unique tartness of fresh, unripe tomatoes, perfectly paired with a crispy, buttery coating. Unlike traditional versions that may rely on breadcrumbs, this recipe uses a light flour batter that allows the rich flavors of golden butter to shine. Each bite is a delicious balance of crunch and juiciness, making it an irresistible side dish or snack. Whether served at a summer gathering or as a comforting meal at home, they are sure to delight your family and friends all season long.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
green tomatoes
3 (sliced into 1/3 inch thick slices)
large eggs
2 (beaten with milk)
milk
1/2 cup (combined with beaten eggs)
all-purpose flour
1 1/4 cups (for dredging)
sugar
2 teaspoons (for seasoning tomatoes)
salt
1/2 teaspoon (for seasoning tomatoes)
pepper
1/4 teaspoon (for seasoning tomatoes)
butter
1 cup (for frying)
Instructions
1
Begin by washing the green tomatoes and drying them gently. Slice them into 1/3-inch thick slices. Set aside.
2
In a small bowl, mix together the sugar, salt, and pepper. Evenly sprinkle this mixture on both sides of each tomato slice, allowing the flavors to infuse.
3
In a large skillet, melt one stick of butter over medium heat. Ensure the butter is bubbling but not browned.
4
While the butter melts, beat the eggs and milk together in a separate bowl until well combined.
5
Dip each seasoned tomato slice first into the flour, coating it lightly. Next, immerse the slice in the egg mixture, allowing the excess to drip off.
6
Return the coated slice to the flour, dredging it again until fully covered. Shake off any excess flour before placing it in the skillet.
7
Cook the tomatoes in batches, without overcrowding the pan, for about 5-7 minutes on one side, or until golden brown. Carefully flip the tomatoes and add more butter as needed to ensure they fry in a rich bath of flavor. Continue cooking until both sides are a beautiful golden brown.
8
Remove the fried tomatoes from the skillet and drain them on paper towels to remove any excess grease. Serve warm and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Heavenly Butter-Fried Green Tomatoes?
They are a southern-style side dish featuring sliced green tomatoes coated in a light flour batter and fried in golden butter until crispy.
How many tomatoes are needed for this recipe?
The recipe requires 3 green tomatoes, sliced into 1/3-inch thick slices.
What is unique about the coating for these fried tomatoes?
Unlike traditional recipes that use breadcrumbs or cornmeal, this version uses a light flour batter and a double-dredging technique.
Why is butter used instead of oil?
Butter is used to allow rich, golden flavors to shine, perfectly pairing with the tartness of the green tomatoes.
How thick should I slice the green tomatoes?
Tomatoes should be sliced into 1/3-inch thick slices for the best balance of crunch and juiciness.
What ingredients make up the seasoning mixture?
The seasoning mixture consists of 2 teaspoons of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
How much butter is used for frying?
The recipe starts with 1 cup (two sticks) of butter, adding more as needed during the frying process.
What goes into the liquid wash for the batter?
The liquid wash is made by beating 2 large eggs with 1/2 cup of milk.
What is the dredging process?
Each slice is dipped first in flour, then in the egg mixture, and then returned to the flour for a second coating.
How long should I cook the tomatoes on each side?
Cook the tomatoes for about 5-7 minutes on one side, then flip and cook until both sides are golden brown.
At what heat should the tomatoes be fried?
The tomatoes should be fried over medium heat to ensure the butter bubbles without browning too quickly.
Should I wash the tomatoes before cooking?
Yes, begin by washing the green tomatoes and drying them gently before slicing.
Why do I need to dry the tomatoes?
Drying the tomatoes ensures that the seasoning and flour adhere properly to the surface.
How much flour is required for the recipe?
You will need 1 1/4 cups of all-purpose flour for dredging the tomatoes.
Can I cook all the tomatoes at once?
No, it is recommended to cook the tomatoes in batches to avoid overcrowding the skillet.
What should the butter look like before adding the tomatoes?
The butter should be melted and bubbling, but not yet browned.
What is the purpose of adding sugar to the seasoning?
Sugar is added to balance the natural tartness of the unripe green tomatoes.
How do I handle the excess grease after frying?
Remove the fried tomatoes from the skillet and drain them on paper towels to remove excess grease.
What is the flavor profile of this dish?
It features a unique tartness from the green tomatoes paired with a crispy, rich, and buttery crust.
Is this a traditional family recipe?
Yes, it is described as a treasured family favorite lovingly passed down through generations.
Can I add more butter while frying?
Yes, you should add more butter as needed when flipping the tomatoes to ensure a rich flavor.
What type of flour is best for this recipe?
All-purpose flour is used to create the light, golden coating.
Should the tomatoes be served hot or cold?
They should be served warm to enjoy the best texture and flavor.
Is this a seasonal recipe?
Yes, it is inspired by summer gardens and is a perfect way to use unripe tomatoes from the season.
Can these be served as an appetizer?
Yes, they make an irresistible snack or a delicious side dish for any meal.
What is the purpose of the double-dredging technique?
Double-dredging (flour, then egg, then flour) creates a more substantial and crispy crust.
How many ingredients are in this recipe?
There are 8 total ingredients: green tomatoes, eggs, milk, flour, sugar, salt, pepper, and butter.
Do I need to remove the skin from the tomatoes?
No, the tomatoes are sliced with the skin on and then battered and fried.
What color should the tomatoes be when finished?
The finished fried tomatoes should be a beautiful golden brown on both sides.
Can I use red tomatoes for this recipe?
This recipe specifically uses green, unripe tomatoes because they are firm enough to withstand frying and provide a signature tart flavor.