Get ready to take your taste buds on a delightful journey to the heart of Southern cuisine with our irresistible Fried Green Tomatoes with Milk Gravy! This classic dish is a perfect blend of crispy, tangy, and creamy flavors that will have you craving more with every bite. Imagine golden-brown slices of tart green tomatoes, perfectly fried to a satisfying crunch, and drizzled with a rich, velvety milk gravy that elevates this dish to pure comfort food heaven. Whether you're hosting a gathering or simply treating yourself to a delicious meal, this recipe is sure to impress. Don’t miss out on the secret to making these Southern favorites that will leave everyone asking for seconds!
Ingredients
- 4 green tomatoes, sliced
- 1 cup cornmeal
- 1 cup buttermilk
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 cup milk
- 2 tablespoons flour
- 1 tablespoon butter
Instructions
- Prepare the tomatoes by washing them thoroughly and slicing them into 1/4-inch thick rounds. Pat the tomato slices dry with paper towels to remove excess moisture.
- Set up a breading station: In one shallow bowl, pour the buttermilk. In another shallow bowl, mix the cornmeal with salt and pepper, ensuring the seasoning is evenly distributed.
- Dip each tomato slice first into the buttermilk, allowing excess to drip off, then coat completely in the seasoned cornmeal mixture, pressing gently to help the coating adhere.
- Heat vegetable oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it shimmers but does not smoke.
- Carefully place the breaded tomato slices into the hot oil, cooking in batches to avoid overcrowding. Fry for 3-4 minutes on each side until golden brown and crispy.
- Remove fried tomatoes and place on a wire rack or paper towel-lined plate to drain excess oil. Keep warm in a low-temperature oven.
- For the milk gravy, reduce skillet heat to medium and add butter, allowing it to melt completely.
- Sprinkle flour over the butter, whisking constantly to create a smooth roux. Cook for 1-2 minutes to remove raw flour taste.
- Slowly pour in milk, continuing to whisk to prevent lumps. Simmer until gravy thickens to desired consistency, about 3-4 minutes.
- Season gravy with salt and pepper to taste. If gravy becomes too thick, thin with additional milk.
- Serve the fried green tomatoes hot, topped with warm milk gravy. Garnish with fresh herbs if desired.
Tips
- Choose the Right Tomatoes: Look for firm, unripe green tomatoes that are free from blemishes. The firmer the tomato, the better it will hold up during frying.
- Pat Dry: After slicing the tomatoes, make sure to pat them dry with paper towels. This step is crucial to ensure a crispy coating and to prevent excess moisture from causing splattering during frying.
- Season Generously: Don’t skimp on seasoning the cornmeal mixture! A well-seasoned coating enhances the flavor of the tomatoes and adds an extra layer of deliciousness.
- Maintain Oil Temperature: Keep an eye on the oil temperature while frying. If it’s too hot, the coating may burn before the tomatoes cook through; too cool, and the tomatoes will absorb excess oil, becoming greasy.
- Batch Cooking: Fry the tomato slices in batches to avoid overcrowding the pan. This ensures even cooking and helps maintain the oil temperature.
- Gravy Consistency: If your milk gravy becomes too thick, simply whisk in a little more milk until you reach your desired consistency.
- Garnish for Flair: For an added touch, garnish your dish with fresh herbs like parsley or chives before serving. It not only looks great but also adds a fresh flavor contrast.
- Serve Immediately: Fried green tomatoes are best enjoyed hot and fresh. Serve them right away for the ultimate crispy experience!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 8g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 20mg
