Hurricane Recovery Resources

Got to Be NC
Recipe by: Lisa Prince

Fried Green Tomatoes

This is one of my favorite appetizers when I go out to eat.  I was inspired to create this recipe after enjoying something similar at Relia’s Garden by the Nantahala River. If you are ever up that way in the beautiful NC Mountains, definitely stop by.

Servings: 8
Cook Time: Prep Time: 15 minutes; Total Time: 30 minutes
Meal Type: Side Dish
NC Ingredients: Tomatoes, Dairy

Print Recipe

Ingredients

Fried Green Tomatoes:
1
cup stone-ground cornmeal
1
cup all-purpose flour
1
Tablespoon garlic powder
Pinch cayenne
1
½ cups buttermilk
Salt & Pepper
4
large unripe “green” tomatoes, cut into ½ inch thick slices, ends removed
1/2
cup Extra Virgin Olive Oil
Lemon Aioli:
1/2
cup mayonnaise
1
clove garlic, minced
1
tablespoon chopped chives
3
tablespoons lemon juice
1/2
teaspoon lemon zest
Kosher salt and freshly ground black pepper

Directions

Fried Green Tomatoes:

In a large bowl, combine the cornmeal, flour, garlic powder and cayenne together.

Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.

Place a large skillet over medium heat and coat with EVOO.

When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.

Carefully remove the tomatoes and drain on paper towels.

Serve with arugula, lemon aioli sauce and chow chow.

Lemon Aioli:

In a medium bowl, mix all the ingredients together.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.