Get ready to transport yourself to the heart of Southern cuisine with a dish that's both nostalgic and gourmet! These golden, crispy fried green tomatoes aren't just a side dish—they're a culinary experience that transforms humble, unripe tomatoes into a crunchy, flavor-packed masterpiece. Topped with a luxurious roasted red pepper and goat cheese vinaigrette, this recipe will elevate your home cooking from ordinary to extraordinary, proving that sometimes the most magical dishes come from the most unexpected ingredients.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 4 green tomatoes, sliced
- 1 cup cornmeal
- 1 cup buttermilk
- 1/2 cup goat cheese, crumbled
- 1 red bell pepper, roasted
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Prepare the roasted red pepper vinaigrette first by roasting the red bell pepper. Place the whole pepper directly over a gas flame or under the broiler, turning occasionally until the skin is completely charred and blistered.
- Transfer the roasted pepper to a bowl and cover with plastic wrap. Let steam for 10 minutes, then carefully peel off the charred skin, remove seeds, and dice the pepper.
- In a blender, combine the roasted red pepper, goat cheese, olive oil, red wine vinegar, salt, and pepper. Blend until smooth and set aside.
- Slice the green tomatoes into 1/4-inch thick rounds. Pat the tomato slices dry with paper towels to remove excess moisture.
- Prepare two shallow dishes: one with buttermilk and another with cornmeal seasoned with salt and pepper.
- Dip each tomato slice first into the buttermilk, allowing excess to drip off, then coat completely in the seasoned cornmeal mixture.
- Heat a large cast-iron skillet or heavy-bottomed pan with enough oil to cover the bottom, bringing to medium-high heat.
- Carefully place the cornmeal-coated tomato slices into the hot oil, cooking for 3-4 minutes on each side until golden brown and crispy.
- Remove fried tomatoes and drain on a wire rack or paper towels to keep crisp.
- Plate the fried green tomatoes, drizzle generously with the roasted red pepper goat cheese vinaigrette, and serve immediately while still hot and crisp.
Tips
- Choose firm, completely green tomatoes for the best texture and crunch. Avoid tomatoes with any hint of red or softness.
- Pat tomato slices completely dry before breading to ensure a crispy, not soggy, coating.
- Use a cast-iron skillet if possible—it provides the most even and consistent heat for frying.
- Maintain oil temperature around 350-375°F for optimal crispiness. Use a thermometer if you have one.
- Don't overcrowd the pan when frying; this lowers oil temperature and leads to greasy tomatoes.
- Let the vinaigrette come to room temperature before serving to enhance its flavor complexity.
- Serve immediately after frying to preserve the tomatoes' signature crunch.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 25mg
