There are so many reasons to love summer. And this dish definitely high on summertime favorites, without a doubt.
Green tomatoes have a delicious and unique flavor. Gently frying them up with a nice breading softens their somewhat tough texture, and makes them so delicious. The fresh corn and tomato sauté put it over the top. And it comes together in about 30 minutes! This recipe comes from the legendary Louisiana Chef: Donal Link
HOW TO MAKE FRIED GREEN TOMATOES
The green tomatoes you’ll need for this recipe are actually red tomatoes that have not fully ripened yet, which is why they are green.
There are some tomatoes that are always green, even when fully ripened. Read more about the difference between these types of tomatoes here.
A simple seasoned bread crumb breading is all you need to fry them up, along with a little butter or oil.
The ingredients for the corn and tomato sauté are simple and straightforward.
Fresh bay leaves, onions, peppers, garlic, herbs, spices, and of course corn and tomato is all you need.
We use beautiful red cherry tomatoes for the sauté. Fresh tomatoes and corn right off the cob are so delicious.
THE PERFECT SAUCE, OR SAUTÉ
These fried green tomatoes are so good by themselves or with a side of homemade ranch dressing.
But folks, serve them with the slowly simmer corn and tomato sauté, and you’ll have something truly special on your hands.
These are the perfect summertime appetizer or meal.
Exploding with flavor and the perfect texture.
Ready to make this classic dish? Go for it!
And remember, when you make it, take a picture, post on Instagram, and tag @howtofeedaloon and #howtofeedaloon!
Fried Green Tomatoes on Corn and Tomato Sauté
FOR THE CORN AND TOMATO SAUTE
- 2 tbsp butter
- 1 small yellow onion chopped
- 1 poblano chile seeded and minced
- 1 jalapeno pepper seeded and minced
- 1½ tsp salt
- ½ tsp fresh ground black pepper
- ½ tsp smoked paprika
- 2 large ripe tomatoes diced, or 1 cup of cherry tomatoes, halved
- 3 garlic cloves finely chopped
- 4 fresh bay leaves 2 dried bay leaves
- 1 tsp fresh thyme chopped
- 1½ cups water
- 3 cups kernels from fresh corn about 5 ears...or frozen corn
- 7 basil leaves roughly chopped
FOR THE FRIED GREEN TOMATOES
- 2 green tomatoes
- Salt and pepper
- 1 cup all-purpose flour
- 1 cup buttermilk
- 2 cups Italian bread crumbs Panko version, if you can find them
- Vegetable oil for frying
- Melt the butter in a medium skillet over medium-high heat.
- When the butter starts to sizzle, add the onion, poblano, jalapeno, salt, pepper, and paprika.
- Saute for 5 minutes, stirring, until the vegetables are softened.
- Add the tomatoes, garlic, bay leaves, thyme, and water, and simmer over medium-low heat for 10 minutes, until the tomatoes start to break down.
- Add the corn and simmer, until tender, about 15 minutes.
- Remove from heat and stir in basil.
- While the corn simmers, heat the oil (either in your deep fryer, or in a large skillet at about 2 inches high) to 350 F, or test with a small piece of bread...when tossed in, if sizzles immediately...it's ready...but if burns quickly, turn down the heat and wait a few minutes.
- Slice the tomatoes into 1/4 to 1/2 inch slices and liberally season with salt and pepper.
- Place the flour, buttermilk, and bread crumbs in individual bowls.
- One at a time, dip the tomato slices first in the flour, then in the buttermilk, and then in the bread crumbs.
- Fry the tomatoes on each side until golden all over, about 2 minutes per side (this will vary, keep a close eye, don't let burn).
- Spoon some of the warm corn/tomato saute (Maque Choux) onto plates or shallow bowls.
- Top with fried green tomato (1 or 2, per plate).