Sunday, July 5

Southern Fried Green Tomatoes

Fried green tomatoes is more than just a movie title. It is a great southern staple. Trust the American south to fry anything and make it tasty. Now there is a secret behind fried green tomatoes, make sure they are firm! But not to green.

Now your probably wondering what I mean by that, green tomatoes have a great tartness to them but you don't want a big mouth of unripe tomato.  The key to the perfect tomato selection is, squeeze them slightly if they are firm but have a slight give and appear as if they are about to turn red (some spots may appear lighting yellow) then its ready to fry. Or you could cheat and use German heirloom green tomatoes, even when fully ripe they look green and taste tart!

Serves 4-6
Full time: 30 minutes (includes batches and cool time) 

The needs-

4 large green tomatoes
1 egg
1 cup flour
2/3 cup corn meal
1/2 cup buttermilk (or heavy cream)
1 tbsp salt
1/2 tbsp hot sauce

Frying oil

The know-

Cut the tomatoes into 1/4" thick slices

Lay them out flat and sprinkle heavily with salt

Let these sit for a few moments to allow salt to dissolve

While they sit: in a small bowl with a flat bottom, whisk egg, buttermilk, and hot sauce-set aside

In a second bowl, mix flour and cornmeal-set next to liquid bowl

Let's get the tomatoes dipped. Remember to use one hand for wet and one hand for dry

Place tomato slice into the liquid mixture

Then into the flour mixture, making sure to get it nicely coated

Set aside while you coat remaining slices

Once all are coated, bring 1/2" oil in a cast-iron pan to a medium high heat (non stick pan can be used also)

Once oil is hot gently easy three or four slices into oil. Cook for 3-4 minutes

Carefully flip over and cook additional 3-4 minutes

Remove from oil and set onto a paper towel lined plate

Cool for a few moments to get off excess oil and serve.