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Southern Fried Green Tomatoes Recipe | From Scratch Cooking - If you love classic Southern recipes, learn how to make fried green tomatoes with Paula and her friend Austin Dalton!
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Southern Fried Green Tomatoes Recipe: https://www.pauladeen.com/recipe/southern-fried-green-tomato-recipe-with-vidalia-onion-relish/
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0:00
- [Paula] These tomatoes look wonderful, Austin.
0:05
- [Austin] Oh, they do.
0:06
I love a fried green tomato.
0:07
- I do too, and I'm just going to dust them
0:10
with a little flour.
0:14
I'm gonna do these just the way they did it
0:16
at the restaurant.
0:17
- And while she's doing that, we've got our oil over here,
0:19
getting it hot and ready to go.
0:21
- Yes, yes.
0:24
All right, I don't necessarily need a whole, whole lot.
0:30
But now we're gonna, this is gonna be
0:33
for the final coat right here.
0:40
I can't tell how much is coming out.
0:46
All right, so to me, if you don't add some flour to Panko,
0:53
it just won't stick as well.
0:56
- I agree.
0:57
- So you have to have that flour to mix in.
1:08
(crumbs swishing)
1:12
Yum.
1:14
- And so before we did this, we cut our tomatoes up
1:17
about fourth inch thick, when we salted that,
1:20
and that salt helps draw that water outta there
1:23
so it's not soggy.
1:24
- Yeah, it pulled every bit of that water
1:26
out of the tomatoes.
1:28
- It's gonna be a great fried green tomato.
1:30
- Yeah I was a little skimpy, I think, with the flour.
1:37
Okay, don't let me lose sight of that.
1:43
I got it on medium high, and I'm using the pan
1:48
that my lumberjack,
1:49
my blacksmith friends make.
1:58
And those are wonderful pans.
2:03
In fact, they came, he and his wife and did a show with me.
2:08
And you know, there's not many blacksmiths left
2:13
in this world.
2:13
- There's not, and it's a dying art,
2:15
but it's a wonderful art to have (indistinct).
2:16
- I'm telling you.
2:18
I would say he's probably one of the top blacksmiths
2:21
in America, would be my bet.
2:28
Okay.
2:31
All right, now, let's see, I got to make sure.
2:34
I'm real bad about doing it back aassards.
2:36
(Austin chuckling)
2:38
You know?
2:39
Let's see if we might wanna move that.
2:43
So I'll be level.
2:49
All right.
2:51
So we just going to dip these in the buttermilk,
2:56
and into the Panko flour mix.
3:01
And I kinda like press it.
3:05
- [Austin] It's in them grooves and everything.
3:06
- [Paula] Uh huh, I don't know how you do it.
3:08
In fact, you supposed to be doing this, aren't you?
3:11
- [Austin] I know, that's why I was like, you want me
3:12
to step over and take over?
3:13
- You please? (laughing)
3:16
I'm taking your recipe over.
3:18
- You're fine.
3:19
We'll keep on doing this here and then-
3:20
- Okay.
3:23
- Now Paula, what kind of sauce do you like
3:25
to serve with your green tomatoes, dear?
3:27
- You know, I love, I love just plain old ranch dressing.
3:32
- Ooh, ranch dressing.
3:35
- And you can always add a little hot sauce to that,
3:39
you know, if you want a little bite bite on it.
3:41
- Mmhm.
3:43
- What's your favorite sauce?
3:45
- Well, you know, I'd say I like some vidalia onion sauce
3:49
to go with it.
3:50
I'd tell you too, I'm not big on ranch dressing.
3:52
I know unless it's cooked in with something, so.
3:55
But my wife, on the other hand,
3:56
she could eat ranch dressing all day long.
3:57
- Well, at the restaurant, when we first started serving
4:01
fried green tomatoes, we made a vidalia onion relish
4:07
with diced up vidalias, a little red wine.
4:13
Little red wine vinegar.
4:15
- Mmhm, was it tomatoes?
4:18
- Tomatoes?
4:22
No, they weren't tomatoes.
4:26
It was onions-
4:27
- [Austin] It seems like it was like a...
4:28
- I can't remember, but it was a real thin-
4:31
- Right.
4:32
- Thin dip.
4:33
I really like to put these in the refrigerator
4:36
and let 'em set.
4:38
- Right, right.
4:40
- Okay, so here we go.
4:43
- Oh, that's the sound of a good tomato.
4:45
- Uh huh.
4:46
(tomatoes sizzling)
4:49
You know, I just pray we got that grease a little hot.
4:55
Oh, I miss my deep fryer so bad.
5:00
Uh huh, look at all that crust.
5:04
- I think they're gonna be good.
5:05
- I think they're gonna be good too.
5:10
All right, that was the first one I put in wasn't it?
5:13
- [Austin] Yep, yep, that was number one.
5:15
- [Paula] Yeah, and he's looking good.
5:19
All right, I got a mayonnaise based sauce,
5:25
and then Eddie liked the idea of this,
5:29
what kind of relish is that?
5:31
- [Austin] Chow chow.
5:31
- [Paula] Chow chow.
5:33
All right.
5:42
If you feel like we need to move it back on the eye,
5:46
Austin, do it.
5:48
- Okay.
5:49
- [Paula] Do it, do it.
5:50
I'm gonna get paper towel to drain it on,
5:54
and then I'm gonna put it on our beautiful cutting board.
5:59
- They look really good.
6:01
Let's put it back on there a little bit.
6:04
- Yeah, we about let it,
6:08
let it get to...
6:09
Now they need crisping up a little bit more.
6:11
- [Austin] Yeah.
6:13
- Yeah, 'cause we let our grease get too cold.
6:17
Yeah, just leave 'em alone for a minute,
6:21
and let 'em sit.
6:22
The only thing really kinda wanna do
6:24
at this stage is just spin 'em.
6:29
Gently. - I think maybe
6:30
that's (indistinct), 'cause the other day when I made 'em
6:31
at the house, they were done just like that,
6:32
and I think we had the grease entirely way too hot.
6:34
- Yeah, yeah.
6:35
So sometimes it's hotter in other spots,
6:40
but you have to be a little gentle with 'em.
6:44
So that's all I do to touch 'em
6:47
until I think they're ready.
6:50
All right, Austin. I think these three are safe to turn.
6:57
- Oh, look at that. - [Paula] Uh huh.
7:03
Yeah.
7:05
- [Austin] Now that one I cut a little bit thicker,
7:06
but I think it's gonna be okay.
7:08
- [Paula] Oh, that's all right, that's all right.
7:11
- [Austin] And those back there (indistinct).
7:12
- [Paula] You can check that one.
7:13
I think you already had flipped that one one time.
7:16
- [Austin] Not this one, this one looks good over here.
7:17
- [Paula] Yeah. - [Austin] That crispy one?
7:18
- [Paula] That one that looks like it had been flipped
7:20
one time. - [Austin] Yeah,
7:21
it's still cooking on that side.
7:23
I should leave it alone, brown that one.
7:26
(tomatoes sizzling)
7:33
- Yum. - Yum, yum yum.
7:34
- Yes.
7:36
- Yeah, what we're gonna do with these too,
7:37
not only are they wonderful to serve, you know, just eat 'em
7:40
as a fried green tomato, but a fried green tomato sandwich.
7:44
And that it's pretty much like a BLT, except you're putting
7:47
your fried- - That's right, that's right.
7:49
A fried green tomato is so wonderful on a hamburger.
7:54
Gosh, even a crab burger.
7:57
- That sound delicious.
7:58
I've never had a crab burger,
7:59
I'll have to try one (indistinct).
8:01
- They're good.
8:05
- Now the recipe that we're using is pretty much the recipe
8:07
that comes from your cookbook, your kitchen (indistinct).
8:10
- I think, I think.
8:14
I can't remember.
8:18
I can't remember.
8:20
We may have used egg instead of buttermilk.
8:24
- Right, that's a lot of times what I'll use too,
8:26
is like an egg wash, you know?
8:28
Put even a little milk into that egg wash,
8:30
and then that's normally when I use now.
8:32
- Yeah, yeah.
8:33
You just got to have something that that can stick to.
8:36
- Absolutely.
8:38
- All right, what else do you think this needs, Austin?
8:40
- To me, I think that's perfect, got mayonnaise,
8:42
a little bit of lettuce on there, fresh bacon.
8:45
- [Paula] Some onion, do you like onion?
8:47
- [Paula] Well, you could put an onion on there
8:48
if you an onion lover, that would be good actually.
8:50
- And you know what else I would like on it?
8:51
- [Austin] What do you think? - [Paula] Sliced avocado.
8:54
- [Austin] Mm, that would be good too.
8:56
- [Paula] Yeah.
8:57
- [Austin] If you're a real tomato lover,
8:57
why not add you a slice of red tomato on there too?
9:00
- You know what it, I kept thinking it needed a red tomato.
9:04
- That's it, that is it.
9:05
- You wanna do it?
9:07
- I say let's do it. - Okay.
9:08
- You like a red tomato on there too?
9:09
- [Guest] Yeah, yeah, I love red.
9:11
- Alright, let's see if we can find one that's
9:16
just like perfect.
9:19
How about that one? - That one's good.
9:20
- That one look perfect?
9:22
I'd wash it though over here real quick like.
9:26
'Cause you and I don't know where they
9:29
coulda actually been, do we?
9:32
As far as chemicals.
9:37
- Absolutely, absolutely, so you gotta,
9:40
where's the cutting board?
9:41
- This is the knife that I like best cutting tomato.
9:45
So you can cut it right down the...
9:50
Here, let me help you.
9:51
- You know what, I don't know what you want.
9:53
Don't wanna ruin your counter.
9:55
- No, just fine.
9:57
You can't hurt anything.
9:59
I'm gonna try to slice these kind of thin
10:04
so they won't over...
10:05
Look, that makes (indistinct).
10:08
All right, now I gotta have another cutting board.
10:13
So I can cut that sandwich,
10:16
and we can start serving everybody.
10:19
Oh, yeah, and I see that's perfect.
10:22
- [Austin] Perfect.
10:23
- Everybody can start eating, and I will continue
10:26
to make more sandwiches.
10:32
All right now, either sauce you want.
10:35
Oh, well no, you'd eat that with just the green tomato.
10:41
- Yes. - But you can have a sauce
10:43
on there too.
10:43
- [Austin] Oh yes, absolutely, absolutely.
10:45
Here, y'all.
10:47
- They needed some salt really bad,
10:48
I'm sorry I didn't salt 'em, sorry.
10:49
- Oh no, no, no, I should have thought of that too.
10:51
- But listen, y'all, this sandwich,
10:53
and we wound up putting a ripe sliced tomato
10:57
along with the green tomato.
10:59
This has gotten be one
11:01
of the best sandwiches I've ever eaten.
11:03
- Oh, well good, I'm glad you all enjoyed it.
11:04
And it's delicious, it's absolutely delicious too.
11:07
So, Paula, thank you for having me here.
11:09
- You gotta promise that you'll come back.
11:11
- Only if you'll have me.
11:12
- And I'll tie one arm behind your back
11:14
and take the fork away from you. (laughing)
11:18
(Indistinct) frying something.
11:20
- I love it, love it. - Well, Austin,
11:22
I loved you being here.
11:23
- Thank you for having us.
11:26
- Love and best dishes, y'all.
11:31
Hey, y'all, it's Paula Deen.
11:33
Now, if you enjoyed this video, be sure to like it
11:36
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11:40
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11:44
Love and Best Dishes Y'all.
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