Fried Green Tomatoes
Recipe from "The South: The Beautiful Cookbook:
authentic recipes from the American South,"

HarperCollins © 1996


Ever since their starring role in the feature film of the same name, the popularity of fried green tomatoes has grown. It is no longer necessary to grow your own tomatoes or drive to a roadside stand---they can be found at many farmers' markets and even some supermarkets. Crunchy on the outside and lemony-tart on the inside, Fried Green Tomatoes are easy to make and a great way to use up the last of the season's harvest, those that just won't ripen. If you want an extra boost of flavor, heat the oil with a few strips of bacon and when the oil is ready, remove and discard the bacon. Serve with grilled meats or Pan-fried Soft-shell Crabs or for breakfast with eggs.
  • 1 egg
  • 2 tablespoons milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup 9 2 oz/60 g) sifted all-purpose (plain) flour
  • 3/4 cu[ ( 4 oz/125 g) yellow cornmeal
  • vegetable oil for frying
  • 3 firm green (unripe) tomatoes, cored and cut into 12 slices
  • salt and freshly ground black pepper to taste
  • sprigs of fresh thyme for garnish ( optional)
Preheat an oven to 200 degrees F ( 93 C)

In a medium bowl, combine the egg, milk, the 1/2 teaspoon salt and the 1/4 teaspoon 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 1/2 in ( 12 mm) and heat to 350* f ( 180* C) on a deep-fry thermometer. 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 3 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. Then transfer the tomatoes to a baking sheet lined with aluminum foil and place in the warm oven until all the batches are ready to serve. Sprinkle with salt and pepper and serve warm. Garnish with thyme sprigs, if desired.

Brunswick Stew
by Mary Reid Rogers

Marinated Figs with Buttermilk-Honey Sorbet
by Mary Reid Rogers
& The Peabody Hotel

Spicy Pecans
by Mary Reid Rogers

Watercress Slaw
by Mary Reid Rogers

--Back to "The South " Home Page

--Cookbook Info

--Order the cookbook

Main Menu |Recipe Search | Newsgroups | Rumbles & Murmurs | Culinary Careers
QuickMeals | Secret Ingredients | Help Wanteds |Archives | Feedback

Copyright © 1996 StarChefs. All rights reserved.