Description
Enjoy the classic Southern favorite with these Best Fried Green Tomatoes featuring a crispy, flavorful crust made from Kettle Brand BBQ potato chips and cornmeal. Perfectly fried to a golden brown and served warm, this recipe from Guy’s Grocery Games offers a delightful twist on a beloved comfort food.
Ingredients
Scale
Tomatoes
- 3 large green tomatoes
Breading
- 1 (7.5-ounce) bag Kettle Brand BBQ Potato Chips
- 1 cup plain cornmeal
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
Wet Mix
- 1 cup buttermilk
- 1/4 cup beer
For Frying
- Vegetable oil for frying (about 2 inches in depth)
Instructions
- Prepare Tomatoes: Slice the green tomatoes into 1/8 to 1/4-inch thick slices. Place the slices between paper towels to absorb excess moisture, which helps the breading stick better.
- Make Breading Mixture: In a food processor, combine the BBQ potato chips, cornmeal, and salt. Pulse until the potato chips are finely crushed but still slightly textured. Transfer the mixture into a medium bowl and set aside.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the buttermilk and beer until well combined. Set aside for dipping.
- Prepare Flour Coating: Place the all-purpose flour in a third medium bowl to use for the initial coating of the tomato slices.
- Heat Oil for Frying: Pour about 2 inches of vegetable oil into a heavy Dutch oven or a deep cast iron skillet. Heat the oil over medium-high heat until it reaches 350°F. Be careful not to fill the pot more than one-third full to prevent overflow during frying.
- Bread the Tomatoes: Lightly coat each tomato slice in the flour, then dip it into the buttermilk and beer mixture. Finally, dredge the slice in the potato chip and cornmeal mixture, ensuring an even coating.
- Fry the Tomatoes: Fry the breaded tomato slices in batches, making sure not to overcrowd the pan. Adjust the heat as needed to keep the oil temperature close to 350°F. Fry for 2 minutes on the first side, then gently flip and cook for an additional 2 to 3 minutes until they are just lightly golden brown.
- Drain and Serve: Remove the fried tomatoes and drain them on a pan lined with paper towels topped with a wire rack to allow excess oil to drip away. Sprinkle with additional salt if desired and serve warm.
Notes
- Ensure tomatoes are well dried to help the breading adhere properly.
- Maintain consistent oil temperature to avoid soggy or greasy tomatoes.
- Use a heavy-bottomed pan like cast iron or Dutch oven for even heat distribution.
- Serve immediately for the best texture and flavor.
- For a spicier crust, consider adding cayenne pepper or smoked paprika to the breading mixture.
