Wednesday, February 29, 2012

Fried Green Tomatoes

Larry and I have lunch out at a little barbeque restaurant in Lynden called Jakes every once in awhile.  Larry likes the sampler plate with ribs, brisket, and sausage and I like their hamburger topped with grilled onions and fried green tomatoes.  All the flavors complement the other ingredients and the sweet crunchy fried green tomatoes bring back memories of my mom, grandmother, and aunts and their home cooking, southern style.

My daughter Kelly first became enamored with the idea of fried green tomatoes after watching the movie of the same name featuring the Whistle Stop Café.  My children grew up with their grandmothers cooking and Friday night family dinners with anyone who showed up (not many missed a good meal).  Nothing I made, even if I used my mother’s recipe, ever tasted as good as what she could make.  All three of my children, James, Michael, and Kelly, have a love of cooking and trying new recipes and family favorites from their grandmother’s cookbook.  Occasionally I get a phone call with a quizzical sound to their voice and I always seem to know that they need a recipe.

Our daughter Kelly asked if I would maybe fix friend green tomatoes the next time we come for a visit.  Yes, that is if we can find some green tomatoes or at least some very hard, red, not so ripe red tomatoes. 

You can find links to The Whistle Stop Café, the café used for the movie, and the cookbook. 

Here is my receipe for:

Southern Fried Green Tomatoes


4 large green tomatoes – firm and heavy
2 eggs
1/2 c. buttermilk  
1 cup all-purpose flour
1/2 c. cornmeal
2 teaspoons salt
¼ c. sugar
1/4 teaspoon black pepper
Canola oil for frying
2 c. milk

Go ahead and slice your tomatoes to about 1/3 inches in thickness. Discard the ends.  Lay sliced tomatoes on a foil covered baking sheet and generously add salt and pepper and a pinch of sugar to each one.  Let them sit for at least 15 minutes.  The tomatoes will start to sweat liquid (this is normal).  Then soak tomato slices in a shallow dish, covered with the milk for about ½ an hour.  Drain on paper towel and pat dry.

In a medium bowl- whisk eggs and milk together.  Add flour, cornmeal, salt and pepper until you have a thick batter.

Dip tomatoes into the batter and wipe off excess.

In a large skillet pour vegetable oil, enough so that you cover about 1/2 inch of pan and bring to a high heat, 350 degrees, but not smoking.  Place tomatoes into the frying pan. Be sure to not crowd the tomatoes, try not to have them touching.  Cook till golden brown, about 3 to 5 minutes on each side.  Drain on paper towels and eat while they are hot.

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