Contents
- 1 The Crunch That Started It All
- 2 My Kitchen Disaster Turned Win
- 3 Why This Recipe Works
- 4 A Southern Classic With a Twist
- 5 Ingredients:
- 6 How to Make Crispy Fried Green Tomatoes
- 7 3 Fun Twists on Fried Green Tomatoes
- 8 Serving Up Southern Comfort
- 9 Storing and Reheating Your Fried Green Tomatoes
- 10 Fixes for Common Fried Green Tomato Fails
- 11 Your Fried Green Tomato Questions, Answered
- 12 Let’s See Your Crunchy Creations!
- 13 Crispy Guy’s Grocery Games Fried Green Tomatoes
The Crunch That Started It All
The first bite shocked me. A crispy shell gave way to tangy green tomato. The BBQ chip crust added smoky sweetness. Ever wondered how you could turn fried green tomatoes into something unforgettable? That crunch stuck with me for weeks. Now I make them every summer when tomatoes are firm and bright.My Kitchen Disaster Turned Win
My first batch was a mess. Oil splattered everywhere, and I burned my thumb. The chips clumped unevenly, but the taste? Magic. Home cooking teaches us to embrace flaws—they often taste the best. Now I keep a towel handy and crush chips extra fine. What’s your funniest kitchen fail? Share below!Why This Recipe Works
– The BBQ chips add a sweet, smoky kick no plain breading can match. – Buttermilk and beer make the coating extra light and crispy. Which flavor combo surprises you most? The tangy tomato or the crunchy crust? Try both and decide.A Southern Classic With a Twist
Fried green tomatoes hail from the South. They were a way to use unripe crops. *Did you know they became famous thanks to a 1991 movie?* This version adds playful crunch with potato chips. Vote: Would you try these with ranch or hot sauce?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Green tomatoes | 3 large | |
| Kettle Brand BBQ Potato Chips | 1 (7.5-ounce) bag | |
| Plain cornmeal | 1 cup | |
| Salt | 1/2 teaspoon | |
| All-purpose flour | 1/2 cup | |
| Buttermilk | 1 cup | |
| Beer | 1/4 cup | |
| Vegetable oil | As needed | For frying |
How to Make Crispy Fried Green Tomatoes
Step 1 Slice the tomatoes thin and pat them dry. Moisture is the enemy of crispiness. Use paper towels to soak up extra juice. Let them sit while you prep the coatings. Step 2 Crush the chips with cornmeal and salt in a food processor. Pulse until fine but not powdery. Pour the mix into a bowl. Set it aside for dipping later. Step 3 Whisk buttermilk and beer in another bowl. The beer adds a little lift to the batter. Keep it cold for best results. Set this bowl next to the dry mix. Step 4 Heat oil to 350°F in a heavy pot. Use a thermometer to check the temp. Too hot burns, too cool makes greasy tomatoes. (Hard-learned tip: Fry a breadcrumb first to test the oil.) Step 5 Coat each slice in flour, then buttermilk, then chip mix. Press gently to help the coating stick. Fry in small batches to keep the oil hot. Flip once for even browning. What’s the secret to extra-crunchy tomatoes? Share below! Cook Time: 6 minutes Total Time: 26 minutes Yield: 6 servings Category: Appetizer, Southern3 Fun Twists on Fried Green Tomatoes
Spicy Kick Add cayenne to the chip mix or hot sauce to the buttermilk. Cheesy Upgrade Sprinkle grated parmesan into the coating for a salty, umami punch. Herb Garden Mix chopped fresh dill or basil into the flour before dipping. Which twist would you try first? Vote in the comments!Serving Up Southern Comfort
Pair with creamy remoulade or cool ranch dressing. Serve alongside collard greens or black-eyed peas. For a drink, try sweet tea or a crisp lager. Which would you choose tonight?
Storing and Reheating Your Fried Green Tomatoes
These crispy bites taste best fresh. But leftovers can shine too. Store cooled tomatoes in the fridge for up to 2 days. Reheat in a 375°F oven for 5 minutes to keep them crunchy. Avoid the microwave—it turns them soggy. *Fun fact: My neighbor swears by reheating them in an air fryer!* Batch-cooking? Freeze before frying. Lay slices on a tray, freeze solid, then bag. Fry straight from frozen, adding 1 extra minute per side. Why this matters: Proper storage keeps flavors bright and textures crisp. Ever tried freezing fried foods? How did it go?Fixes for Common Fried Green Tomato Fails
Too soggy? Blot tomatoes harder before coating. Wet slices steam instead of crisp. Coating falling off? Dip in flour first—it helps the batter stick. Oil too hot or cold? Use a thermometer. 350°F is the sweet spot. Why this matters: Small tweaks make big differences in crunch. Burnt crumbs? Skim the oil between batches. Dark bits cling to new food. My first batch stuck to the pan. Now I fry fewer slices at a time. What’s your biggest frying challenge? Share your tips below!Your Fried Green Tomato Questions, Answered
Q: Can I make these gluten-free? A: Yes! Swap flour for rice flour. Use gluten-free chips. Q: How far ahead can I prep? A: Coat slices 2 hours ahead. Keep them chilled on a tray. Q: No buttermilk? What’s a swap? A: Mix 1 cup milk with 1 tbsp lemon juice. Wait 5 minutes. Q: Can I double the recipe? A: Absolutely. Fry in batches to avoid oil spills. Q: What if I hate beer? A: Skip it. Use extra buttermilk or sparkling water.Let’s See Your Crunchy Creations!
Nothing beats sharing good food. Tag @SavoryDiscovery on Pinterest with your fried green tomato photos. Did you add a twist? Tell me below! Your ideas inspire my next kitchen experiment. Happy cooking! —Elowen Thorn.
Crispy Guy’s Grocery Games Fried Green Tomatoes
Description
Enjoy crispy, tangy fried green tomatoes with a crunchy potato chip coating for a delicious Southern-inspired appetizer or side dish.
Ingredients
Instructions
- Slice the tomatoes into 1/8 to 1/4-inch slices and sandwich them between paper towels to wick away excess moisture.
- In the bowl of a food processor, add the potato chips, corn meal, and salt and pulse until the chips are finely crushed. Pour the mixture into a medium bowl and set aside.
- In another medium bowl, whisk together the buttermilk and beer. Set aside.
- In a third medium bowl, add the all-purpose flour. Set aside.
- Pour about 2 inches of oil into the bottom of a heavy dutch oven or deep cast iron skillet. Be cautious not to fill the vessel any more than 1/3 of the way full. Heat the oil over medium-high heat until the oil reaches 350°F.
- Coat the tomatoes lightly in the flour, then dip it into the buttermilk mixture. Then lightly coat them in the potato chip and cornmeal mixture.
- Fry in batches, being cautious not to crowd the pan. Adjust the heat to maintain the temperature as close to 350°F as possible. Cook for 2 minutes on one side, then gently flip and cook for 2 to 3 minutes on the other side. Cook until just lightly golden brown. Drain on a pan lined with paper towels topped with a wire rack to allow the excess oil to drip away. Sprinkle the warm tomatoes with additional salt, if desired. Serve warm.
Notes
- For extra crispiness, ensure the oil stays at 350°F and avoid overcrowding the pan. Serve with a creamy dipping sauce like ranch or remoulade.
Fried Green Tomatoes, BBQ Chips, Buttermilk, Beer Batter