Best Fried Green Tomato Wedges Recipes

FRIED GREEN TOMATO WEDGES

Fried Green Tomato Wedges image

Unripe tomatoes usher in hot summer days with this most Southern of dishes.

Provided by Martha Stewart

Number Of Ingredients 10

Ingredients

2 cups yellow cornmeal
4 teaspoons coarse salt, plus more for seasoning
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne pepper
2 cups buttermilk
2 large eggs
2 tablespoons freshly squeezed lime juice (about 2 limes)
Canola oil, for frying
3 large green tomatoes, cut into 1-inch-thick wedges
Basil-Lime Mayonnaise

Steps:

In a medium shallow bowl, combine the cornmeal, salt, black pepper, and cayenne pepper; set aside. In another shallow bowl, whisk together the buttermilk, eggs, and lime juice (the mixture may appear curdled); set aside.
In a large cast-iron or heavy skillet, pour oil to a depth of 1/2 inch; heat until a deep-fry thermometer measures 375 degrees. Meanwhile, working in batches, dip tomatoes in buttermilk mixture, then in cornmeal mixture. Set aside on a large plate; repeat with remaining tomatoes.
Fry tomatoes, working in batches, until golden brown, about 1 minute on each side. Drain on a paper-towel-lined plate. Season with salt while hot. Serve warm with basil-lime mayonnaise.

FRIED GREEN TOMATO WEDGES

Fried Green Tomato Wedges image

Wedges hold coating better than sliced rounds. Place the cooked wedges on parchment paper to soak up any excess oil. A great dip to have with this is mayonnaise with lime juice and basil mixed in.

Provided by Krsi Sue

Categories Vegetable

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups cornmeal
4 teaspoons coarse salt, plus more for seasoning
1 teaspoon pepper
1/2 teaspoon cayenne pepper
2 cups buttermilk
2 eggs
2 tablespoons lime juice
oil, for frying
3 large green tomatoes, wedged

Steps:

Combine cornmeal, salt, pepper and cayenne pepper in medium bowl & set aside.
Whisk together the buttermilk, eggs and lime juice & set aside. This will curdle slightly.
Pour oil in frying pan to a depth of 1/2" & heat.
Working in batches, dip tomatoes in buttermilk mixture, then in the cornmeal mixture.
Fry tomatoes until golden brown, about 1 minute on each side.
Place first on paper towel to soak up excess oil, and serve on plate lined with parchment paper.
Sprinkle with a bit of salt while hot.

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