Fried Green Tomatoes are more than just a Southern cuisine staple; they’re a crispy, savory delight that brings together tangy tomatoes and a golden crust in every bite. This recipe takes the classic dish up a notch with the addition of crispy turkey bacon, adding a smoky flavor that pairs perfectly with the tang of green tomatoes. Whether you’re a long-time fan or a curious foodie, this dish promises to be a crowd-pleaser at any gathering. Let’s embark on a culinary journey to the heart of Southern cooking with a healthy twist.
Preparation Time
- Prep: 15 minutes
- Cook: 20 minutes
- Total: 35 minutes
Servings This recipe yields 4 servings, ideal for a family meal or a small gathering.
Ingredients
- 1 lb turkey bacon
- Vegetable oil (optional, for frying)
- 2 medium, firm green tomatoes
- 1/2 cup milk
- 1/2 cup whole wheat flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Additional seasonings (optional, to taste)
- 2 eggs, beaten
- 1/2 cup cornmeal
Directions
- Start by slicing the green tomatoes into 1/4 inch thick rounds using a mandolin for consistency.
- Cook the turkey bacon in a cast-iron skillet until crisp, then set aside, keeping the grease in the pan for frying.
- Heat the skillet with bacon grease over medium heat, adding more vegetable oil if necessary.
- Prepare a breading station with four shallow dishes: milk in the first, a mix of flour, salt, pepper, and any additional seasonings in the second, beaten eggs in the third, and cornmeal in the fourth.
- Dip each tomato slice first in milk, then in the flour mixture, followed by the egg, and finally coat it with cornmeal.
- Fry each coated tomato slice in the skillet for about 2 minutes per side, adjusting the heat as needed to prevent burning.
- The tomatoes should be golden and crispy outside while slightly softened inside after about 4 minutes of total frying time.
- Drain the fried tomato slices on a paper towel-lined plate before serving.
How to Prepare The key to perfect Fried Green Tomatoes lies in the preparation of the tomatoes and the frying technique. Ensure the green tomatoes are firm and not overly ripe for the best texture. The sequential dipping process is crucial for a crispy coating – don’t skip any steps! Fry the coated slices at the right temperature to achieve a golden crust without overcooking the tomatoes.