Crispy Fried Green Tomatoes with Ranch | Easy Southern-Style Recipe

Be sure to cook. Today we're going to be doing meatball subs. But we're going to do everything homemade. Now I'm going to add a little Creole seasoning inside of there. I'm going to give this a great stir. Look at that guys. I am good to go. I hear you meat. Yes. Oh my. So, that was about four to five Come back. Welcome back to another episode of Be Sure to Cook. Today we're making a country classic. We're going to be fixing fried green tomatoes. And we're going to be doing them my way. So stay tuned and let's do this. Okay. Now we're going to wash these off. We're going to cut them thick and we're going to cut any imperfections off of them like stuff like this will be gone. Just look for any imperfections on them. See this right here? We'll just cut this off and discard that. And we'll just cut off all the bad parts. So let's wash these and wash these thoroughly before we get to cutting. Now I just got all this water while I clean these. I'm just going to dry these with a nice paper towel. Clean paper towel. And I'm just going to use the same paper towel until I dry all of these off. Alright. This is my, this is not my batter. Well it is kind of like a batter but this is a dry batter. And this is a cornmeal, fine cornmeal batter. And I already have them already prepared. I have my flour batter and I have my cornmeal batter. And what I want to tell you is right now I have made already a batter but I want you to go to my fish recipe or my croquette recipe to show you how to make this dry batter mix. So the link will be at the bottom. Once you click on the bottom of the screen you will get the recipe to make this batter. So we are going to be using a cornmeal old fashioned batter. Okay. In a bowl I'm adding a whole cup of buttermilk. I'm getting all that because I'm greedy. Add a cup of buttermilk. A tablespoon of paprika. I'm also going to add a half tablespoon a half, sorry teaspoon of onion powder. A whole tablespoon of garlic powder. And a half teaspoon of all my best seasons. Mrs. Dash blend. I use this when I tell you all, I use this on everything. I do. Just to give it a little kick a teaspoon of Cajun season. Just to give that a little kick. Now in this buttermilk and all this season that I'm putting in here, this is just to season up my tomatoes. Okay. Then I'm going to add some black cracked pepper to taste. And if you don't know how much you want to use, just use one fourth teaspoon of cracked pepper. If it's big chunks, if it's small chunks, just use the same. A tablespoon. I mean a teaspoon. Okay. So these will be on here. Alright. After you mix this up really good and get this all incorporated. Mmm. It smells really good. And it is good. I'm going to put this to the side and let's start cutting our tomatoes. Okay. I got a green tomato here that I'm getting ready to cut. I want to tell you all something. It's best if you can go get homegrown tomatoes. When you get them in the store, lately the store has been giving like really not really good tomatoes. They're like they're processed or something. I don't know if anybody has noticed. But if you want it, I'm cutting these awful thick. I'm cutting them thick because I'm going to have to fry them. You know, I went and somebody was fixing green tomatoes. Fried green tomatoes. And I went to go order some and taste them. And it was like I was eating bread. And I was like, oh no. Matter of fact, they didn't cut them thick enough. And they're supposed to be a nice good thick. But you can tell by looking at this tomato here. They are looking at the tomatoes. They're not just like homegrown tomatoes. They're actually kind of like the way they're growing the tomatoes lately. It hasn't been a great way they're growing tomatoes. It's not the way that I used to grow tomatoes. But you know, these processed tomatoes are really just really not a good way to get them. If I was you, look for homegrown tomatoes. Homegrown green tomatoes. They come out better. But we're going to try these. And we're going to cook these up. And I'm going to show you how to do these. But it's determined on you what kind of tomato you want. So you can go get them in a store if you can find a really good one. Or maybe you can get some that was already homegrown. So I want about an inch thick on these. Besides these. These are what you want to throw away. The backs. I always throw the backs and the front part away. This is already trying to turn. And this might be the better one to get. You want to make sure you cut all the seeds out of here. Because you don't want this middle part at all. It's kind of tough. And if you notice, I don't know. Something about the way they're grown in tomatoes. I'm really disappointed how we go to our grocery store and we're getting tomatoes that are not all the way cut. And that looks like a good one. But this is trying to change on me. And we're going to cut this. And this is probably the one that is already turning red a little bit. So it's probably going to be weird to do these. Okay. So here we got this. Okay. I'm going to put these in my buttermilk. And I'm just going to let these soak in here. And to make these a little bit better, what I'm thinking I'm going to do guys is take all this nice good buttermilk batter that I make while I'm letting these soak in here. And put them in a Ziploc bag. And just let them all hang out in a Ziploc bag. So that's exactly what I think I'm going to do. You want these to soak for about an hour. Maybe 30 minutes. Or to an hour. Hours better. Let's get that flavor in there. Let's drench these and start frying these babies up. Okay. So I put them in this Ziploc bag. And I pulled all of the liquid that we made. And I'm just shaking those around. Kind of tossing these tomatoes around. And make sure that they're coated on every side. I'm going to pop these babies in the refrigerator for about an hour and let them hang out in all this juice. Just pop this in the fridge. Let these hang out. Give it an hour. Okay. I've gotten these out. And these have been in the refrigerator for over an hour. Now we're going to start frying. So let's go ahead and put some oil in our pan. Okay. It is not quite hot. It's getting there. You can use any type of oil you want. You can use vegetable oil. You can use peanut oil. We're using extra virgin olive oil. You can use extra virgin olive oil. You can use whatever. I'm just using extra virgin olive oil. It's a little healthier for me. And I say I'm probably using about maybe a cup. A cup of olive oil. Cooking olive oil or any type of olive oil. Make sure it doesn't burn. And I got this on a medium low heat. I mean everybody's stove is different. Some people just got medium, high, and low simmer. Some people got high, low, high, medium, low. I mean it depends on what. Just put it between medium and a little bit after medium. So it could be like a medium low. Or if you do medium, do medium. But I'd rather for you to do a medium low because you don't want that olive oil to burn because olive oil is totally different than any other oil. And I think peanut oil is also the same. So let's get this heated up and let's get ready to bread our tomatoes. Okay that corn bread, that mixture from the corn mixture that I said I was gonna do, I'm putting in in a separate bowl bread that. That was that corn bread you know a dry corn bread batter like I told you. At the end of this show you can see it's gonna be a link at the bottom to show you actually how to make this. Or you can use any of your favorite corn meal batter, dry batter, anytime you want it. But if you like to make what I made, just go to that link, click it, watch it, and it'll show you how to do it. My hand kind of over it and it seems like it is ready. I can cook with that. See when it starts to fry like that, that means it's done. I'm gonna turn this down because like I said, I don't want to burn that. Okay I got my tomatoes out of my bag here. I'm gonna open up my bag and I'm gonna get one out. Okay I'm getting them out of the bag and you can see the coating. I'm gonna take it and I'm just going to take it with the dry hand. That's what they call it. They say dry, they say wet. And I'm just gonna cover this. You can dump it in more than one time if you want to get a good coating on it. I want a light coating. You can do it more than one time. Save some of that buttermilk and make another batch. Maybe I didn't make it too much. I'm gonna put this on the side here. I'm gonna get in here and I'm gonna get another one and make sure it's really coated with that. Oh yeah, really good coated one here. Let's take it. Let's take it with the dry. And like I said, you can double coat it if you want. How much coating do you want on yours? It's up to you. So I'm just gonna make sure I coat it here. Smashing it down. Making sure the coating really gets on there really good. Yeah. It comes off good too. Okay, I'm just gonna have hands that are gonna be more than one hand. Getting another coating now. I'm gonna put about five or six in here. Let them all fry together. Let's coat this up like so. Yeah. Okay, after we coat this one, I'm gonna go ahead and keep on coating them. Keep repeating the same process until I get enough coated and we're gonna put them in the fryer. Okay. Let's stick those on in. Let's do about four or five here. Some of them are a little thicker than the others. Try to cut these the same size if you can. So we're gonna... Oh my god, they smell so good. We're gonna fry these babies up and we're gonna continue to make more. Okay. And I'm flipping all of these. These have been flipped, all of them. And they're looking really good. And they're light brown. That's why I didn't want to turn it up really high. You want it on a medium high because... Ooh, I don't want to keep on doing that. Because you don't want to burn the batter. So you want to cook these like a medium low. Okay. Here they are, fried green tomatoes. And the crust, some of the crust will you know, come off because they're soft. And they have to be soft once you do them. They will be soft. They're still cooking. You can let them cool. And you can always heat these back up. You can put these back in the microwave if you want. And there you go. Fried green tomatoes. Okay, here we go. Our presentation. Fried green tomatoes. My way. So hey guys, I hope you enjoyed this recipe. Oh, these are going to be so good. I want to hurry up and get out of here so I can eat these. I hope you enjoyed this recipe and I hope you come back for another show. I love to see you. Hey, eat up. Have fun. Enjoy these fried green tomatoes. Please like, share, and subscribe to my YouTube channel. Hey, see you next time. Bye.