I have never had fried green tomatoes, but they always seemed like a great idea to me. And I loved the movie. So, when we got several of these little goodies in our farm share last week, I was determined to fry 'em up.
The first thing I did was go to google.com to search for recipes. We had one in our Sunflower Fields newsletter, but I was looking for a recipe with cornmeal batter. I found the old-school traditional recipe in Southernliving.com. It was easy as pie, and before long I had a huge pile of fried green tomatoes on my kitchen counter!!! Even though I sold these as "tomato chips" to my kids, they were having none of it. So, since Chris was out, I sat and gorged myself.
Every bite was a tender-crisp piece of tangy-sweet-salty heaven. I literally could not stop eating them! I shared them with two of my foodie co-workers to rave reviews. So, I'm a fried green tomato convert. Unfortunately, we didn't get any this week and I am jonesing already!
Here's the recipe, compliments of Southern Living:
- 1 large egg, lightly beaten
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour, divided
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 medium-size green tomatoes, cut into 1/3-inch slices
- Vegetable oil
- Salt to taste
Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.