How to make crispy fried chicken
Hey frenns! My fried green tomatoes recipe is the BOMB. Seriously it is. Don’t @ me!!!!
The reason why I love this fried green tomatoes recipe is the SUPER IMPORTANT step that I do no matter how I fry the green tomatoes (as in what batter I use). This recipe is also special to me because I shared it with my Grandmother. She’s the OG of cooking (in my eyes) and she didn’t know this step.
Ok, what step am I talking about?
The SUPER CRITICAL step is putting salt on your green tomatoes and soaking out the condensation prior to frying them. That’s how you make fried green tomatoes. Yup. That’s it. It is what makes your fried green tomatoes “crispy” and not soggy. When I told my grandmother this she was amazed. She tried it and the OG agreed. As far as I’m concerned, that makes it the best recipe tip ever. And now I’m sharing it with you- You’re welcome. LolJump to Recipe
I always sprinkle the tomatoes with salt prior to frying them. I also allow it to sit on a paper towel for at least 5 min (or longer). And dry again with the paper towel over the top of them. You will be amazed at how much condensation is in the paper towel in that time period. This process draws out the water (tomatoes have a lot of water in them) and helps them fry crispy.
Frying the tomatoes, I use shallow oil. I’ve deep fried” and to me all of that oil on a fruit is just TOO MUCH. Also frying in peanut oil as opposed to vegetable oil gives a lighter taste.
For this recipe I did use Louisiana batter. I talked about how much I love that batter in my fried chicken recipe here. You can use whatever batter you choose but this one does it for me. Ironically, they do sell a “vegetable” batter- but I like using the chicken batter.
I love fried green tomatoes so much they hardly EVER make it to the table. But… when I make the time, I love to eat them on Texas Toast, with turkey bacon as a BLT.
I make my own vegan garlic aioli sauce as a “mayo” it tastes AMAZING! Check out that recipe as well as it can be used on more than just a BLT sandwich.
You can also enjoy your fried green tomatoes straight. And use the Louisiana Remoulade sauce.
A really important step to ensure your tomatoes are not soggy is allowing them to soak and get the oil out. I placed mine on a baking sheet.
Comment below and tell me if you usually draw the condensation out of your green tomatoes before frying them!
The Best Fried Green Tomatoes Ever
- Cast Iron Skillet
- 1-2 medium green tomatoes
- table salt or kosher salt to sprinkle on the sliced tomatoes
- Frying Batter of your choice
- 1/4 Peanut Oil
- Slice the green tomato to your preference. I suggest 1/2in thick at least
- Place the slices on a papertowel
- Lay each piece side by side.
- Once done slicing take the table salt or kosher salt and sprinkle on top of the tomatoes. Make sure each piece is covered by the salt. Set aside for 5-7 min (or longer)
- Taking a cast iron skillet fill just the bottom of the cast iron skillet with the peanut oil. This should be very shallow maybe 1/4 cup (depending on the size of the skillet).
- Turn the heat up to medium heat. Allow the oil to get hot.
- Once the tomatoes have sat for at least 5-7 min you’ll notice that the paper towel is wet. That's condensation.
- Place another papertowel over the top and pat down on the green tomatoes (this draws out any remaining condensation.
- Batter the tomatoes according to the package.
- Place the each battered tomato into the oil (carefully)!
- You should only fry each side 2-3 min each. These are vegetables and don’t have to sit as long as chicken or other items.
- Place the now hot tomatoes on a baking sheet or papertowel to allow them to rest and draw out any excess oil.
- Serve hot and enjoy!