Gebakken Groene Tomaten: Crispy, Tangy, and DeliciousUpdated 5 days ago
Gebakken groene tomaten, or fried green tomatoes, are a beloved comfort food that brings together crispiness, tanginess, and a hint of Southern charm. Traditionally made from firm, unripe green tomatoes, this dish is coated in cornmeal or breadcrumbs and then pan-fried or deep-fried until golden brown. The result is a crunchy exterior that contrasts beautifully with the slightly tart and juicy interior. While the dish is most famously associated with Southern cuisine in the United States, it has gained popularity worldwide, often served as a side dish, appetizer, or even layered into sandwiches. Simple yet flavorful, gebakken groene tomaten are a delicious way to enjoy an ingredient that might otherwise go unused.
How to Make Gebakken Groene Tomaten ?
To make gebakken groene tomaten, you’ll need firm, unripe green tomatoes, which hold their shape and provide the signature tangy flavor. The coating is created with a mix of flour, eggs, and cornmeal or breadcrumbs, giving the slices a crisp golden crust. For seasoning, a touch of salt, black pepper, and paprika adds flavor, while a little milk or buttermilk helps the coating stick. Finally, a good amount of vegetable oil is essential for frying the tomatoes until they’re perfectly crunchy and delicious.
1. Slice the tomatoes: Cut the green tomatoes into ½-inch thick slices. Pat them dry with a paper towel.
2. Prepare the coating stations:
Plate 1: Flour mixed with salt, pepper, and paprika.
Plate 2: Beaten eggs mixed with milk.
Plate 3: Cornmeal or breadcrumbs.
3. Coat the tomato slices: Dredge each slice first in flour, then dip into the egg mixture, and finally coat with cornmeal.
4. Heat the oil: Pour enough vegetable oil into a skillet to cover the bottom and heat over medium-high until shimmering.
5. Fry the tomatoes: Place slices in the skillet in a single layer. Fry 2–3 minutes per side until golden brown and crispy.
6. Drain and serve: Transfer to a paper towel-lined plate to remove excess oil. Serve warm with dipping sauces like ranch, garlic aioli, or spicy remoulade.