Trisha Yearwood may be a country music superstar, but she’s also a star in the kitchen. These fried green tomatoes are proof of her kitchen prowess, and you’ve GOT to try them.
Food Network was kind enough to share this recipe with the world, so you can make them in the comfort of your own kitchen. Before you get started, be forewarned: these are full-on addicting.
Here’s how you make ’em.
Fried Green Tomatoes:
- vegetable oil, for frying
- all-purpose flour
- kosher salt for the flour, plus more for sprinkling
- freshly cracked black pepper
- buttermilk
- large eggs
- yellow cornmeal
- panko breadcrumbs
- green tomatoes, sliced 1/4 inch thick
Dipping Sauce:
- mayonnaise
- hot vinegar peppers, drained and finely chopped
- hot vinegar pepper juice
- sweet paprika
- granulated sugar
- teaspoon kosher salt
For exact measurements, click here to visit the Food Network website.
Pour your vegetable oil into a Dutch oven or heavy-bottomed pot, preheating the oil to 350 degrees F. Line a baking sheet with paper towels for draining and top it with a cooling rack.
Set up 3 dishes to make a breading station: one with flour, salt, and pepper, one for buttermilk and eggs, and one for the cornmeal and panko.
Using one hand, dredge both sides of the tomato slices in the seasoned flour. Shake off the excess. Now, use the other hand to dip the tomato slices into the egg mixture. Let it drip before moving on to the next step.
Go back to your first hand and coat the tomato slices in the breadcrumb mixture evenly on both sides. Now it’s time to fry! Carefully place the breaded tomatoes into the hot oil, doing so in batches.
Fry the tomatoes until golden brown and crispy, about 30 seconds per side. Once fried, let them drain on the cooling rack on to the paper towels, and top with more salt.
Now on to making your dipping sauce. Put your mayonnaise in a bowl, then add hot peppers and its juice, along with the paprika, sugar and salt. Stir to combine.
You’re ready to serve! Enjoy!
