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Fried Green Tomatoes

Fried slices of green tomatoes coated in a flour and cornmeal batter, fried until golden.

From the Recipes Wiki (Fandom) · 6 ingredients
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Why it works: Tomato and corn match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,099 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Fried Green Tomatoes

Ingredients

Directions

Prepare the batter

  1. Mix together flour, cornmeal, salt & pepper.

  2. Add enough buttermilk to create a thick batter.

Fry

  1. Heat 2 inches of oil in a large skillet.

  2. Batter each tomato slice, and wipe off excess.

  3. Carefully place in hot oil, browning on both sides.

  4. Turn the tomatoes if needed.

Drain and serve

  1. To cool, drain in a colander to keep tomatoes from becoming soggy.

  2. Salt to taste.

Nutrition, whole recipe (rough)

871Calories
28 gProtein
27 gFat
130 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Corn1/2 cup kernels (82g)77
Bacon1 slice cooked (8g)43
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tomato + corntop 6% of all pairs
    Smell alikestrong
    Cooked together2,099 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Flour + buttermilktop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Flour + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Green tomatoes
Firm, slightly tart base that holds its shape and browns in hot oil.
Flour
Forms the coating that crisps and browns when fried.
Cornmeal (in the method)
Adds a gritty, crunchy texture to the crust.
Buttermilk
Thins the flour and cornmeal into a batter that clings to the tomato slices.

The step that matters

Carefully place in hot oil, browning on both sides. If the oil is not hot enough, the batter absorbs oil and becomes greasy instead of crisp. Oil that is too hot browns the coating before the tomato softens, so keep the heat steady and turn slices once the first side is golden.

Swap the tomato

How well each one fits the dish's main ingredients (flour, corn, pepper, buttermilk):

  1. Capsicumfits better
  2. Okrafits better
  3. Chivefits better
  4. Tomatothe original

Fit is the average pairing score against flour, corn, pepper, buttermilk. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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