Fried Green Tomatoes
For this delightful Southern classic, it’s just dip, dredge, and fry. But dip in what? And dredge in what? And how do you get the coating to stay put?
Why This Recipe Works
Tart, firm green tomatoes encased in a crisp cornmeal coating may sound divine, but when we hit the kitchen we found the reality to be a bit different. Most recipes featured slippery tomatoes with dusty, fractured coatings that just wouldn’t stick. We drained the tomatoes on paper towels to get rid of excess liquid before dipping the slices into a mixture of egg and buttermilk, the perfect “glue” to grab on to an even coating of flour, cornmeal, and ground cornmeal. The verdict? Our high standards were fulfilled.
© 2018 America's Test Kitchen. All rights reserved.