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Brenda Gantt Fried Green Tomatoes Recipe

Brenda Gantt Fried Green Tomatoes Recipe

5 from 1 vote
If you’ve been searching for an authentic Brenda Gantt fried green tomatoes recipe, you’re in for a Southern treat! This beloved dish captures the essence of traditional Alabama cooking with its crispy golden crust and tangy bite. Brenda Gantt’s approach to fried green tomatoes is simple yet transformative, turning firm unripe tomatoes into a crunchy, savory delicacy.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 3
Course: Starter
Cuisine: American
Calories: 300
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 green tomato
  • ¼ cup buttermilk
  • ½ cup cornmeal preferably White Lily self-rising
  • ¼ cup all-purpose flour White Lily recommended
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Vegetable oil for frying

Equipment

  • Deep skillet or cast-iron pan
  • Chopping block
  • Sharp knife
  • Two medium bowls
  • Slotted spoon
  • Paper towels
  • Plate for draining

Method
 

  1. Wash the green tomato thoroughly under cool running water to remove any dirt or debris. Pat dry with a clean kitchen towel.
  2. On a chopping block, slice the tomato into small cubes, approximately ½-inch pieces, similar in size to potato salad chunks. This sizing ensures even cooking and creates perfect bite-sized portions.
  3. Heat about ½ inch of vegetable oil in a deep skillet over medium heat. The oil should reach approximately 350°F for optimal frying.
  4. While the oil heats, place the tomato cubes in a bowl and season them evenly with salt and black pepper.
  5. Drizzle the ¼ cup of buttermilk over the seasoned tomato cubes, tossing gently to ensure each piece is coated. The buttermilk acts as a binding agent for the breading.
  6. In a separate bowl, combine the cornmeal and all-purpose flour, mixing thoroughly to create your breading mixture.
  7. Add the buttermilk-coated tomato cubes to the cornmeal-flour mixture. Toss gently but thoroughly until each piece is completely and evenly coated with the dry mixture.
  8. Test the oil temperature by dropping a small pinch of the breading mixture into it. If it sizzles immediately, the oil is ready.
  9. Carefully add the coated tomato cubes to the hot oil in a single layer, avoiding overcrowding. This ensures even cooking and maximum crispiness.
  10. Fry for 4-5 minutes until the tomatoes achieve a beautiful golden-brown color and crispy texture. Resist the urge to stir or flip them too frequently, as this can cause the coating to fall off.
  11. Using a slotted spoon, carefully remove the fried tomatoes from the oil and transfer them to a plate lined with paper towels to drain excess oil.
  12. Allow them to cool for 2-3 minutes before serving to let the coating set and avoid burning your mouth on the hot interior.

Video

Notes

Store leftover fried green tomatoes in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated 375°F oven for 8-10 minutes to restore crispiness, or use an air fryer at 350°F for 5 minutes. Avoid microwaving, as this makes the coating soggy.