What's Cooking: Fried Green Tomatoes - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Fried Green Tomatoes

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Chef Tim McQuinn from the North Hero House has a recipe that you can use this summer -- fried green tomatoes.

Fried Green Tomatoes

Serves Four: 

1 1/2 lb.      Green Tomatoes, Sliced about 1/4 of an inch thick

1 cup          All Purpose Flour

1 cup          Buttermilk

1 1/2 cups  Corn Meal

1/2 lb.        Sliced Bacon

1/4 lb.        Baby Field Greens

The Juice of 1 Lemon

2  Tbsp.     Extra Virgin Olive Oil

6 oz.         Your Favorite Blue Cheese

Salt and Pepper

Vegetable Oil for Pan-Frying

Buttermilk Dressing (Recipe Follows)


Pre-heat an oven to 350 F.  Line a sheet pan with parchment paper.  Lay the bacon slices on the lined sheet pan and bake in the oven until crisp.  It should take about 12 - 15 minutes depending upon your oven.  I would rotate the pan in the oven about half way through.  Allow the bacon to cool 5 minutes then remove to absorbent towels and reserve until plating.  Save the bacon fat for another use.  (Home Fries!)

Set up a breading station with the Flour, Buttermilk and Corn Meal.  In one cake pan, place the flour and season with salt and pepper.  In another cake pan, place the buttermilk and season with salt and pepper.  In one more cake pan, place the corn meal and season with salt and pepper.  Bread the sliced Green Tomatoes one at a time, in the flour first, then into the buttermilk and then into the corn meal.  Make sure all surfaces are well coated.  Continue until each slice is coated.

Heat a large cast-iron pan (recommended) or non-stick pan over medium-high heat.  Add just enough vegetable oil to cover the surface of the pan by about an 1/8 of an inch.  We're going to pan-fry these green tomatoes!  When the oil is hot, add the green tomatoes one at a time being careful to avoid splashing the hot oil.  Fry the tomatoes in batches to avoid overcrowding.  When the first side is golden brown, carefully turn the tomatoes to finish cooking until golden brown.  Remove from the oil and keep warm.  Finish all the tomatoes. 

In a bowl large enough to contain the greens, dress the greens with the lemon juice, olive oil and a little salt and pepper to taste.  Drizzle a little Buttermilk Dressing on the bottom of each plate.  Arrange the Fried Green Tomatoes, Dressed Field Greens and Bacon Slices on each plate.  Crumble your favorite blue cheese on each plate and finish with a little more buttermilk dressing.  Enjoy.


Buttermilk Dressing

(makes more than you will need for the above recipe)

1 cup Sour Cream

3/4 cup Buttermilk

2 tsp.  Fresh Dill, Chopped

2 tsp.  Garlic, Chopped Fine

3 Tbsp. Red Wine Vinegar

3 Tbsp. Olive Oil

Salt and Pepper to taste

In a medium mixing bowl,  whisk together the Sour Cream and Buttermilk until smooth.  Add in the Dill, Garlic and Vinegar.  While whisking, add in the Olive Oil.  Taste and adjust the seasoning with Salt and Pepper.

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