Fried green tomatoes

Uncover the secrets to frying them perfectly every time.

I'm embarrassed to admit this, but before I came to work at Southern Living seven years ago, I had never tasted a fried green tomato. Call me deprived, even ignorant, but for some reason I had never found the gumption to sample this traditional Southern favorite. To my narrow way of thinking, tomatoes ought to be red and fresh, not green and fried.

That all changed one day at tasting. Test Kitchens professional Vanessa McNeil was frying a mess of tomatoes, pulling them out of the skillet in batches just as the Foods staff arrived to sample the day's recipes. "Y'all please eat these right away," she said. "I want you to taste them while they're still hot." They were golden and crisp, with a pleasingly rugged exterior. Unlike the evenly applied coatings found in prebreaded frozen products, this crust had character. Some of us started munching on the inviting medallions before we made it back to the table and even turned back for seconds before we sat down. The combination of fried cornmeal and flour encasing hot, tart, juicy tomato was exquisite.

taste of the_south_

I was hooked. I vowed to learn what it takes to make a great fried green tomato. So I obtained the fine recipe you see here, then asked Vanessa for some pointers. It seems she has frying down to an art.

"I use a cast-iron skillet at home, but have found that any good, heavy skillet works fine," she says. "Actually, an electric skillet is great-it keeps an even heat, so the tomatoes all cook nicely."

Vanessa also recommends using firm tomatoes and frying them in fairly shallow oil, about 1/4- to 1/2-inch deep. "You don't want to cover the tomatoes with grease," she says. "And keep the temperature at 360[degrees] to 375[degrees]. If you like, you can add about three tablespoons bacon grease for more flavor." Salt the fried tomatoes as they drain, and serve them hot. "They retain their heat for a while, so let them cool just a little before you eat them," Vanessa adds. "After that, all you need is a fork."

Thanks to Vanessa and my other colleagues, I'm now in the know about fried green tomatoes. Try this recipe, and you will be too. DONNA FLORIO

FRIED GREEN TOMATOES

MAKES 4 TO 6 SERVINGS

PREP: 20 MIN., COOK: 4 MIN. PER BATCH

If your family has a large appetite, you may want to double this recipe.

1 large egg, lightly beaten

a cup buttermilk

1/2 cup all-purpose flour, divided

1/2 cup cornmeal

1 teaspoon salt

1/2 teaspoon pepper

3 medium-size green tomatoes, cut into

1/3-inch slices

Vegetable oil

Salt to taste

COMBINE egg and buttermilk; set aside.

COMBINE 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

DREDGE tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

POUR oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375[degrees]. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

Copyright Southern Progress Corporation Jul 2003
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