Fried Green Tomatoes - Can I Say Wow?!

If you're not from the South of the United States, then you may very well have never eaten Fried Green Tomatoes...

Boy, oh boy, are you missing out! I love making and Eating these little gems! This is true Southern Soul Food.

Okay, to clear up the possible misconception, green tomatoes are not a type of tomato, but it is a green tomato meaning not ripe. I know it may feel weird to pick your tomatoes before they turn a beautiful, shiny red, but you will thank me you did!

Now, if you're not from down south, you may have never eaten okra either, which is probably the closest taste I can compare fried green tomatoes to. So, just try fried green tomatoes because I'm sure you'll like it.

I made them this morning, and they were just as fabulous as I was anticipating! This year's crop of our green tomatoes is delicious. As often as I can get my hands on green tomatoes, I get cooking!

Fried Green Tomatoes: This should be enough for 3-4 people.

1. Pick 4 large green tomatoes (or equivalent, depending upon how big your tomatoes are, and how much you think you'll eat). Clean and slice them about 1/3-1/2 of an inch thick. If you slice them thinner, they will turn into mush in the pan when you handle them.

2. In one plate, mix 1/2 white flour, and 1/2 cornmeal of your choice (you may use wheat flour if desired, but use 1/2 white, 1/2 wheat, and an equal amount of cornmeal). Season with salt and pepper (and if you really want to go southern, add some cayenne pepper or chili powder).

3. In one bowl, mix 1 egg, and about 1/2 cup of milk. Again, season with salt and pepper (cayenne pepper or chili powder if you wish).

4. Get your pan/s warmed up to about 1/2 heat with a pat of butter and about 1 tablespoon of olive oil (so your butter doesn't burn). You may use other oils such as peanut, soy, corn, or vegetable. Down south, as in my husband's grandmother's kitchen, they even use Crisco.

5. When the pan sizzles with a drop of water added, start placing the sliced and coated tomatoes into the pan using this method:
A) Dunk the tomato slices in the egg/milk mixture
B) Cover the tomato slices with the flour/cornmeal mixture, and make sure they are entirely coated.

6. Pan fry the tomato slices until they are golden brown on both sides.

* Ideas: You may enjoy these babies with breakfast alongside some eggs, grits and pea-meal bacon, or as a side dish with dinner. I even like them all by themselves as a snack.

* Tip: I have even used cherry or grape tomatoes and was satisfied with the results. You may slice them in half if you desire more crust on them. Otherwise, with the small tomatoes, the crust does not stick to the skin, so be aware of this beforehand.

* Key: The key is to make sure the slices are thick enough, and are as even as possible throughout.

I truly hope you enjoy these bad-boys, and I hope you add this recipe to your repertoire, as it will diversify you. People may even think you're from Alabama or something...LOL

Let me know if you liked them...

Kimberly :D

P.S. If you like Southern Cooking, check out this fantastic cookbook that is chocked full of wonderful soul food recipes.

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