Fried Green Tomatoes with Vidalia Onion Relish

Based on 10 reviews

Fried Green Tomatoes with Vidalia Onion Relish

A Southern-fried delicacy with Georgia sweetness.

Ingredients:

3 or 4 large firm green tomatoes
Salt
2 cups vegetable or peanut oil, for deep-frying
1 cup buttermilk
2 cups self-rising flour
Freshly ground black pepper

Vidalia Onion Relish:
2 white onions, diced
1/2 cup mayonnaise
1/2 cup rice wine vinegar
2 tablespoons brown sugar
2 tablespoons chopped chives

Directions

Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for salt to pull the water out of the tomatoes, approximately 30 minutes.

In a skillet, heat the oil for deep-frying over medium-high heat.

Dip the tomatoes into buttermilk, then dredge them into flour with a dash of pepper. Deep-fry until golden brown. Keep warm.

For the Vidalia Onion Relish:
Mix all ingredients together in a bowl. Cover with plastic wrap and let marinate for a few hours.

Servings: 6 servings
Prep Time:
Cook Time: 10 min
Difficulty: Easy

Show: Paula's Best Dishes

Ratings for this Entry:

Submitted on July 7, 2010

I really can't rate this yet since I've never eaten green tomatoes but I will try them. I was wondering what you do you serve this with? Any suggestions?

Submitted on July 7, 2010

THIS IS MORE A COMMENT, I NEVER USE FLOUR ONLY CORNMEAL! NEXT TIME I WILL TRY THE BUTTERMILK, I SLICE MINE AND SALT THEM LET THEM SET ADD MEAL AND LET SET FOR A FEW MORE MIN, AND FRY! WE ADD TEXAS PETE HOT SAUCE AND SALT! REALLY YUMMY! PS I LIKE TO USE MATERS THAT ARE TURNING JUST A BIT, HAVE A LITTLE MORE TWANG!

Submitted on July 7, 2010

Great recipe, but I substitute 1/2 cup of flour with cornmeal, which makes the texture a little better. Be sure to salt them right after removing from the oil. YUM!

Submitted on June 6, 2010

Been cooking fried green tomatoes for my husband for years but these are the BEST ever!!

Submitted on January 1, 2010

I don't care much for fried green tomatoes, but Paula Deen's are the best I have had. The Vidalia Onion relish, though, is to die for!

Submitted on August 8, 2009

I fried in bacon grease and added some cajun seasoning for more flavor.

Submitted on July 7, 2009

Have out-of-towners from above the Mason Dixon line. They had never had fried green tomatoes before. Have already requested I make them again before they leave.

Submitted on July 7, 2009

I had never had green tomatoes, fried or otherwise, this recipe however has made me a believer,they were seasoned and tender and tasty...

Submitted on January 1, 2009

The tomatoes were wonderful, but I got even better comments regarding the relish.