From Farm To Soul Gege's Famous Fried Green Tomatoes

Fried okra holds a special place in my heart, but when it comes to fried green tomatoes, it's like a taste of my Southern soul. These two dishes have been a part of my family's heritage for as long as I can remember, passed down through generations with love and pride. There's something truly magical about carrying on the tradition of frying green tomatoes, honoring the flavors that define Southern cuisine.

Whether my family gathers around the table with fresh green tomatoes during the bountiful harvest season or use thawed frozen okra to keep the tradition alive year-round, each bite carries the essence of our roots. So, I'm thrilled to share this treasured family recipe with you, inviting you to experience the authentic taste of the South and create your own heartfelt memories. Get ready to savor the crispiness, the nostalgia, and the genuine warmth that comes with every bite of this beloved Southern delicacy.

INGREDIENTS

1 cup all-purpose flour

2 large eggs

1/2 cup buttermilk Hot sauce, to taste

1 cup cornmeal

2 teaspoons kosher salt, plus more for seasoning

1 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon freshly ground black pepper

4 large green tomatoes, sliced 1/2 inch thick

1 cup okra, chopped into 1/2-inch pieces

4 cups vegetable oil, for frying

INSTRUCTIONS

1. Line a baking sheet with foil and place a wire rack on top. Set aside.

2. Place the flour on a plate or in a shallow dish. In a medium bowl, whisk together the eggs, buttermilk, and hot sauce. In a separate bowl, whisk together the cornmeal, "Willie D's "That Creole" Seasoning.

3. Working in batches, dredge the green tomatoes and okra in the flour. Shake off any excess and dip in the egg mixture, coating well, then dredge in the cornmeal mixture.

4. Heat the oil in a large Dutch oven or deep skillet over high heat to 350°F on a deep-fry or candy thermometer.

5. Working in batches, carefully add 4 to 5 tomato slices and half of the okra to the oil. Fry until golden brown, about 3 minutes per side. Use a silicone spatula or two spoons to flip the tomatoes and okra halfway through.

6. Transfer the green tomatoes and okra to the prepared wire rack to drain off any excess oil. Season with salt while warm. Make sure to bring the oil temperature back to 350°F before cooking your next batch of vegetables. Repeat this process until all the green tomatoes and okra are cooked.

7. Serve the fried okra and fried green tomatoes with honey butter or aioli.