Fried Green Tomatoes

Fried Green Tomatoes used to be a traditional fall dish. We made them just before the first frost with tomatoes we knew would never have a chance to ripen. They are such a treat, though, that now I make them in early summer before the first tomato ever gets ripe—and after that anytime I want to. Good quality, coarse cornmeal is a must, as is lots of freshly ground pepper. Make sure the oil is hazy hot—otherwise the tomatoes will be soggy. You may have to practice a couple of times, but, hey, who’s complaining? Practice means even more Fried Green Tomatoes. SAM.

PS Yes, the Fanny Flagg novel is every bit as murderously funny as the film.

1/4 cup stone-ground white cornmeal
1 tablespoon all-purpose flour
Sea salt and freshly ground pepper to taste
2 medium green tomatoes, unpeeled
2 tablespoons olive or peanut oil
2 tablespoons Dijon mustard
Bread-and-butter pickles

In a shallow plate, combine the cornmeal, flour, salt, and pepper. Cut the tomatoes into 1/4-inch slices and dredge them on both sides in the cornmeal mixture. In a heavy iron or non-stick skillet over medium-high heat, heat the oil until hazy. When a pinch of cornmeal bubbles fiercely in the oil, place the tomatoes in the skillet. Fry on one side until browned and crisp, about 4 minutes. Turn with a spatula and fry on the other side until browned and crisp and the tomatoes are soft inside, about 3 minutes. Drain briefly on paper towels and serve immediately with a tablespoon of Dijon mustard and bread-and-butter pickles on the side.
Makes 2 to 3 servings.

COOKING TIP: Cast Iron Skillets

A well-seasoned cast iron skillet is far superior to a non-stick pan. It fries beautifully without sticking, nurtures you with healthy iron, leeches no harmful chemicals, and lasts for generations. If you’re not lucky enough to have inherited a skillet, buy one that’s preseasoned. This will save you the messy task of heating and oiling it yourself. A WORD OF CAUTION: Never scrub cast iron with soap and water or put it in the dishwasher. Wiping it clean with a salt and a little oil will preserve the seasoned finish. It’s a good idea, also, to set a cleaned skillet on a stove eye or in the oven on low heat to dry up any moisture.