Classic cornmeal-coated fried green tomatoes with a twist! Instead of slices, these are cut into chunks but breaded the same way, creating bite-sized fried green tomato nuggets with more of that surface crunch we love.
Fried Green Tomato Nuggets
First, a little housekeeping nugget before we move on to the recipe!
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Now on to these delectable Fried Green Tomato Nuggets!
With multiple days straight of 110+ heat index temperatures around here, I finally just pulled all but the tiniest green tomatoes off of my plants. I left those hoping they might grow a bit once we are through this round of oppressive heat. The others had gotten stagnant with their growth anyway, and since they are too small for slicing, it gives me an opportunity to make these Fried Green Tomato Nuggets!
While I still love the more traditional slices of fried green tomatoes, especially for the larger tomatoes, the little bite-sized nuggets are a little easier to deal with, more fun to eat, and there is more crunch surface - who doesn't love that? Plus... a little bit goes a long way. That platter is only one pound of green tomatoes! By the way, it's really perfectly okay if the tomatoes have even begun to turn a little orange.
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Here's how to make my Fried Green Tomato Nuggets.
Give your tomatoes a nice rinse. Although you can do as many tomatoes as you like, for the ratios in my recipe, I'm using a pound.
Chop them up into rough chunks. Place tomatoes into a colander over a plate and toss with salt and pepper. Let rest 30 minutes.
Here's how to make my Fried Green Tomato Nuggets.
Give your tomatoes a nice rinse. Although you can do as many tomatoes as you like, for the ratios in my recipe, I'm using a pound.
Chop them up into rough chunks. Place tomatoes into a colander over a plate and toss with salt and pepper. Let rest 30 minutes.
In a separate bowl mix the cornmeal and Creole/Cajun seasoning.
Whisk together the buttermilk and hot sauce in a small bowl.
Toss tomatoes in the flour and set aside.
Preheat about an inch of oil in a cast iron skillet over medium high. I like to add a tablespoon of bacon fat or butter to the oil for a boost of flavor.
In batches, stir tomatoes into the buttermilk.
Then, use a slotted spoon to drain off excess, and transfer to the cornmeal.
Coat well and transfer to a plate.
Fry, in batches, until golden brown.
Transfer to layers of paper towels to drain, changing out paper towels as needed.
Fried Green Tomato Nuggets
Yield: About 4 Servings
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
Classic cornmeal-coated fried green tomatoes with a twist! Instead of slices, these are cut into chunks but breaded the same way, creating bite-sized fried green tomato nuggets with more of that surface crunch we love.
Ingredients
- 1 pound green tomatoes, cut into chunks
- Kosher salt and freshly cracked pepper, to taste
- 1/4 cup self-rising flour
- 1 cup or more cooking oil
- 1 tablespoon bacon drippings or butter, or a combination
- 1 cup buttermilk, or enough to cover
- 1 tablespoon hot pepper sauce
- 1 1/2 cups plain all-purpose cornmeal
- 1 teaspoon Creole or Cajun seasoning (like Slap Ya Mama), or to taste, optional
Instructions
- Place tomatoes into a colander over a plate and toss with salt and pepper. Let rest 30 minutes.
- Toss tomatoes in the flour and set aside.
- Preheat about an inch of oil in a cast iron skillet over medium high; add bacon fat or butter.
- Whisk together the buttermilk and hot sauce in a small bowl. In a separate bowl mix the cornmeal and Creole/Cajun seasoning.
- In batches, stir tomatoes into the buttermilk, then using a slotted spoon to drain off excess, transfer to the cornmeal, coat well and place on a platter.
- Fry, in batches, until golden brown. Transfer to layers of paper towels to drain, changing out paper towels as needed.
Notes:
Use this method and dredge for a variety of summer vegetables, both separately and together! Okra, squash, zucchini and even sweet Vidalia onions are good options.
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