Fried Green Tomatoes happens to be a revered dish enjoyed by Southerners and Northerners of North America. The first known recipe is found in The International Jewish Cookbook by Florence Kreisler Greenbaum. Fried green tomatoes are made from unripened green tomatoes and a cornmeal/flour mix, or just flour.
Traditional preparation
Traditional preparation of fried green tomatoes begins by cutting the tomatoes into approximately 1/4-inch (~0.6 cm) slices. They are then seasoned with salt and pepper, coated with plain, coarse cornmeal, and shallow fried in bacon fat for a few minutes each side, or until golden brown. Shallow frying is preferred, as the tomatoes do not float in the oil, which allows the weight of the tomato to press the cornmeal to the underside of the tomato.
Pennsylvania Dutch version
While fried green tomatoes are usually considered a southern dish they can be found in northern Pennsylvania Dutch homes as well. The northern version is more likely to be made with white flour rather than corn flour or corn meal
You can find several recipes for this dish with several seasonings, but I prefer the simplicity of this recipe. you can really taste the tomato with this recipe, otherwise, what's the point. I will include both the Southern and Northern preference for this recipe
What you need:
Frying Pan or Air Fryer
Canola Oil
Paper Towel
Baking Sheet
Ingredients:
2 pounds green tomatoes, sliced (for less tart tomatoes, choose green tomatoes that are just starting to turn color)
1 cup canola oil for frying, or as needed 2 large eggs
2 tablespoons milk
1 tablespoon butter
1 cup all-purpose flour (For Northern Version use 2 cups of flour and no cornmeal) 1 cup yellow cornmeal (Omit for Northern Version)
Salt (Optional)
Pepper (Optional)
Sugar or Stevia (Optional)
Directions:
Line a baking sheet with paper towel.
Cut tomatoes into 1/4 inch slices and lay on baking sheet with paper towels. This is to get the moisture out. Season with Salt, pepper and sugar as desired on both sides. Cover with additional paper towel and let sit for 15 minutes
Beat eggs, milk,and melted butter in a shallow bowl. Place flour and cornmeal in 2 separate shallow bowls.
Dip each tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal (or flour again for Northern version) mixture, shaking off excess. Transfer tomato to prepared baking sheet. Repeat with remaining tomato slices, arranging tomatoes in a single layer.
Heat about 1/4 inch canola oil in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.
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