Fried Green Tomatoes

It’s hard to believe that summer is almost over and I’m just getting around to making a batch of fried green tomatoes.  I’ve always been able to find green tomatoes in the south.  Now I live in Maryland and since it’s below the Mason Dixie line why can’t I find a green tomato at the market or in the grocery store? What’s up with that?

I always think of the 1991 movie “Fried Green Tomatoes” a drama/comedy based on the book Fried Green Tomatoes at the Whistle Stop Cafe written by Fannie Flagg (Patricia Neal) an Alabama native.  As a child, I remember Fannie Flagg- co-hosted a local Morning Show for WBRC television station in Birmingham, Alabama. After being denied a raise Fannie quit her job and moved to New York City where she pursued a career in writing and acting.

This was one of my favorite movies.  The movie addressed women empowering each other, a lot like Fannie Flagg standing up for herself.   The movie reminds me of art imitating life.  It was nominated for 2 academy awards.  It had a very strong cast Kathy Bates and Jessica Tandy (has since died)  just to name a few.  If you get a chance check out the movie.

This is the second year of growing tomatoes in my little garden and for the second year in a row, the tomatoes did poorly.  This year was even worse than last year.  I pulled the few small tomatoes off the vine to make fried green tomatoes.  With a steady hand and a sharp knife, I shall be eating fried green tomatoes.

Fried Green Tomatoes

Fried Green Tomatoes

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Crispily fried green tomatoes in coated in buttermilk battered in seasoned flour and cornmeal.

Author: Sharron Marbury

Recipe type: Side dish

Cuisine: Southern

Serves: 2-3

Ingredients

• 3 to 4 medium-sized green tomatoes
• 1 teaspoon garlic powder
• ½ cup buttermilk (or milk)
• egg (1), lightly beaten
• 1 teaspoon salt
• ½ cup flour
• 1 cup yellow cornmeal (or white cornmeal)
• ¼ cup parmesan cheese (optional)
• 1 teaspoon paprika
• ½ teaspoon cumin
• 1 teaspoon pepper
• 1 cup vegetable oil for frying

Instructions

1. Slice tomatoes ¼ inch thick. Thicker if you prefer.
2. Use three separate shallow dishes for each prep.
3. DISH 1: Combine egg and buttermilk; set aside
4. DISH 2: Combine flour, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon cumin, and ½ teaspoon pepper.
5. DISH 3: Combine cornmeal, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon pepper.
6. DREDGE (a) the tomatoes in the flour mixture to coat; (b) Dip the tomatoes into the buttermilk mixture, coating both sides. (c) Dredge in cornmeal mixture.
7. In a large skillet heat the vegetable oil over medium heat. Fry the tomatoes in batches. Place the tomatoes in the heated skillet leaving space in between each tomato for easy turning. Allow the tomatoes to brown on both sides. Remove from the skillet and allow to drain on paper towels. Sprinkle with salt while the tomatoes are still hot.

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