Of all the southern recipes, this one has the most charm about it. Sure, I’m probably swayed by the movie with the same name, but fried green tomatoes do indeed have a lot of charm, grace and simplicity at that. Soft in the middle yet crispy on the outside, they have a unique, mellow flavor that is addicting once you try them!
Tomatoes are so beautiful to me. Its amazing that these juicy, round fruits that are so healthy grow on plants for us to eat. I have just loved the recent Heirloom tomato trend. Even though the wobbly, abnormal in size and colour tomatoes are not likely ever to be described as beautiful, the taste is extraordinary. I’ve enjoyed seeing simple Heirloom tomato salads crop up on many a restaurant menu.
Green tomatoes are simply unripe tomatoes, and are quite different from the usual red ripe ones. Just as expected, they are hard, sharp and have a grassy taste and texture when raw. When fried in a simple cornmeal batter, however, they become soft and extremely mellow. The taste is actually kind of hard to describe. They still taste very different from ripe tomatoes, but take on a slightly earthy, tangy note. The cooking turns them soft in the middle but the cornmeal coating creates a light and crunchy exterior. Absolutely delicious. Its one of the things I like to eat most when visiting my family in Kentucky.
- 4 green tomatoes
- 1 tablespoon salt
- 1 cup flour
- 1 cup cornmeal (polenta)
- 2 eggs, beaten
- 2 tablespoons olive oil
- 2 tablespoons butter
- Slice the tomatoes in ½ inch uniform slices.
- Sprinkle with salt and set aside for 30 minutes to let the salt draw excess moisture out.
- Place the flour in a bowl, the eggs in another bowl and the cornmeal in a third bowl.
- Drain the tomatoes and lightly pat with a paper towel.
- Drench each tomato slice in flour, then in eggs then in the cornmeal.
- Heat a frying pan and place a tablespoon of olive oil and a tablespoon of butter until bubbly. Fry for a few minutes on each side or until browned and crispy. Add more oil and butter as needed.