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    Home » Recipes » At Home with Rebecka

    Fried Green Tomatoes with Crispy Grits Batter

    October 3, 2014 by athomewithrebecka 2 Comments

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    Fried green tomatoes are a classic southern dish. This recipe uses grits rather than cornmeal, giving the tomatoes a delightful crunchy exterior.
    Fried Green Tomatoes

    One of my all time Fall favorite recipes; Fried Green Tomatoes! 

    This year, I used beefy, beautiful, heirloom tomatoes and coated them with a crispy grits batter. The result was super!

    My go to fried green tomatoes recipe has always been the same; flour, cornmeal, salt and pepper. Sadly, as I was gathering the ingredients to make a batch, I noticed I was out of cornmeal. I hate it when that happens! I didn't have the energy to go back to the grocery, so I grabbed a box of grits thinking to myself, "Grits is corn...right? It's just not as finely ground as cornmeal and it's white...maybe this could work!"

    With some questions still lingering about the flavor profile and texture of the uncooked grits, I went ahead and fried up the biggest tomato in the bunch; the rest is history. The grits didn't get mushy during the cooking process, and they offered a crunchy bite to the coating without detracting from the flavor. 

    To add some color and a peppery bite, I tossed a few nasturtiums over the fried green tomatoes.

    A delightful breakfast on a cool Fall morning!

    Fired Green Tomatoes with Crispy Grits Batter and Nasturtiums

    Rebecka
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Servings 1

    Ingredients
      

    • 1 large green heirloom tomato
    • ¼ cup flour
    • 2 tablespoons dried quick grits
    • 1 tablespoon butter
    • ¼ teaspoon olive oil
    • salt and pepper to taste

    Instructions
     

    • Wash and slice tomato into ¼ inch slices
    • Lightly salt and pepper tomato slices
    • In a shallow bowl blend flour and grits, add a few sprinkles of salt and pepper
    • Coat green tomatoes with dry mixture
    • Add oil to a small saute pan, over medium high heat. Add butter after the oil is hot (about 1-2 minutes)
    • Place coated tomatoes in the pan trying not to over lap
    • Saute until both sides are golden brown

    Notes

    I prefer the flavor and crispy texture of a dry batter however, once in a while I'll make them with egg and milk mixture which offers a deep fried coating as opposed to crispy light coating. For egg wash: Add 1 egg and 1 cup milk to a bowl, salt and pepper, dip tomatoes in wet mixture, then dip in dry flour mix. Saute following the directions above.
    Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!
     
    fried green tomatoes - applying a batter made with grits rather than cornmeal gives them a great crunch factor!

    fried green tomatoes with nashturtiums

    Other southern specialties:

    Vegetarian Slumgullion and Cheesy Chive Grits

    Hot Artichoke and Pimento Cheese Dip

    « Bacon Wrapped BBQ Chicken and Hasselback Potatoes
    Pumpkin Pie Cheesecake {Flashback Friday!} »

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      5 from 1 vote

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    1. Jacqueline

      August 08, 2022 at 12:45 pm

      5 stars
      Thanks for this recipe! I had a taste for fried tomatoes but was out of cornmeal. These came out delicious using a packet of grits and flour. Soooo yummy & Golden brown. Really hit the spot:)

      Reply
      • athomewithrebecka

        August 14, 2022 at 10:18 am

        Hi Jacqueline, I'm so pleased you liked my grits and flour-fried green tomatoes. Utilizing what we have in the pantry can bring about some amazing recipes. I'm already drooling thinking about my fall garden green tomatoes becoming luscious fried green tomatoes. I literally could eat them every day!

        All My Best, Rebecka

        Reply

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    Rebecka Evans HeadShot Knives

    Home with Rebecka.

    Since 2010, this blog has been my cozy corner of the internet. I'm Rebecka, a wife, mother, grandmother, and an award-winning competitive cook.

    Together with my husband, Blake, I'm on a culinary journey of comfort and style here in Denver, Colorado. Our family is a blend of five grown children and eight beautiful grandchildren.

    The joy of creating recipes, competing in cooking challenges, and mastering the art of food photography and styling has always been a labor of love.

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