Fried Green Tomatoes

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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.

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3 Responses to Fried Green Tomatoes

  1. Hi emily
    I have linked your apple raisin cake and posted a picture also.

    Busy right now. I’ll visit again to see this green tomato recipe.

  2. I forgot that of course green tomatoes are available all during the tomato season… including those early days in June when you just can’t WAIT to try something off the newly-fruiting vines. And a whole new set of possibilities when the tomato glut hits, too!

    Thanks for the “AHA!” moment.

  3. rockyroadoflove says:

    I’ve been frying small green plum tomatoes, which make a delightful—and quick—appetizer. This bush was a new breed. I can’t remember the name. It’s weighted with fruit but once they ripen the tomatoes aren’t spectacular. Green, though, is a different story.

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