Fried Green Tomatoes
Have you failed to savor this traditional Southern favorite? If so, you may want to reconsider and start frying a mess of these beauties while we’re right at the peak of spectacular summer produce. Thanks to novelist, Fannie Flagg, for modeling her book Fried Green Tomatoes at the Whistle Stop Café, Random House 1987, after Birmingham’s Irondale Café, which her great aunt operated for nearly 40 years. Owner, Jim Dolan says his crew cooks about 135 pounds of fried green tomatoes a day. The book and movie helped the dish’s popularity – visitors come from all over the country to sample this Southern specialty.
The first recipe is from Southern Living 2003 Annual Recipes and is considered a classic. However, you might want to give the second one a try, also from Southern Living Annual Recipes, June 1999. The point is, a good southern recipe will make you a believer!
Golden Crispy Fried Green Tomatoes
1 large egg, lightly beaten
½ cup buttermilk
½ cup all-purpose flour, divided
½ cup cornmeal
1 teaspoon salt
½ teaspoon pepper
3 medium-size green tomatoes, cut into 1/3 inch slices
Salt to taste
- Combine egg and buttermilk; set aside.
- Combine ¼ cup flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
- Dredge tomato slices in remaining ¼ cup flour; dip in egg mixture, and dredge in cornmeal mixture.
- Pour oil to a depth of ¼ to ½ inch in a large cast-iron skillet; heat to 375˚. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.
Blue Willow Fried Green Tomatoes
From the Southern Living Test Kitchen, this recipe garnered its best marks. The Blue Willow Inn reports that their fried green tomatoes are consumed like there’s no tomorrow in Social Circle, Georgia.
1 ½ cups self-rising flour, divided
1 ½ cups buttermilk
1 teaspoon salt, divided
1 teaspoon pepper, divided
3 green tomatoes, each cut into 4 slices
2 cups vegetable oil
- Whisk together 1 tablespoon flour, buttermilk, eggs, ½ teaspoon salt, and ½ teaspoon pepper in a small bowl.
- Stir together remaining flour, ½ teaspoon salt, and ½ teaspoon pepper in a shallow bowl.
- Dip tomato slices in buttermilk mixture; dredge in flour mixture.
- Heat oil in heavy 10-inch skillet to 350˚. Fry tomato slices 2 ½ minutes on each side or until golden.
- Drain tomato slices on paper towels. Sprinkle with salt. Serve fried tomatoes immediately.
Yield: 6 servings
Note: For an extra treat, make up a batch of Spicy Aioli and use as a dipping sauce for these yummy gems.
2/3 cup mayonnaise
2 cloves garlic, pressed
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon cayenne
- Mix mayonnaise with garlic, lemon juice, mustard, and cayenne.
- Cover and chill to store.
Yield: Makes 2 cups
Pictures by Ann and Linda