I cooked these for lunch yesterday. It's a very popular dish here and I've eaten them every summer as long as I can remember!
If you've never had Fried Green Tomatoes you really need to give them a try.
We don't make them often, but as soon as the tomatoes in our little garden are ready we have to fry up a batch.
They are so good - I think I could have eaten the whole plate full all by myself! I'm glad Mom and Judy were here to help us so I didn't have to do that!
Fried Green Tomatoes
1 egg
2 T. milk
½ tsp. salt
¼ tsp. pepper
½ cup flour
¾ cup yellow cornmeal
vegetable oil for frying
3 firm green tomatoes, sliced
In a medium bowl, combine the egg, milk, and the ½ tsp salt
and the ¼ tsp pepper and beat until well blended. In another medium bowl, combine the flour and
cornmeal. In a heavy, deep skillet over
medium-high heat, pour the oil to a depth of ½ inche and heat to 350 degees. Dip the tomato slices in the egg mixture to
coat evenly. Then dip in the cornmeal
mixture, shaking off any excess and wiping your hands to avoid build-up. Fry the tomatoes in batches, turning once,
until the coating is crisp and light golden brown on both sides, a total of 3-5
minutes per batch. Working quickly with
a slotted spatula, transfer the tomatoes to a baking sheet lined with paper
towels to drain. Sprinkle with salt and
pepper and serve warm.
I don't usually do a lot of measuring with this and I probably cooked about 6 tomatoes so pretty much doubled everything.
Laurie Colwin, ‘Home Cooking’
I don't usually do a lot of measuring with this and I probably cooked about 6 tomatoes so pretty much doubled everything.
"A world without tomatoes is like a
string quartet without violins."
Laurie Colwin, ‘Home Cooking’





