August 14, 2013
I grew up in the North where things like okra, hush puppies and fried green tomatoes were a foreign language. The first time I even heard about fried green tomatoes was when the movie by the same name came out. I watched it, and I saw the things she was putting on the plates and I wondered at the time why anyone in their right mind would want to eat something like that. Fried tomatoes?
Living in the south you have to adjust….most times in a good way. What’s that saying? When in Rome…..? I’ve been here long enough that I feel I am a southerner, so when the time came a few years ago and I saw Fried Green Tomatoes on the menu, I had to try them. Well, either the southern humidity finally got to me or we were on to something good. Fried Green Tomatoes? OH YES!
As it usually is in my world, once I like something, I have to try to make it. And it has must right. I have tried many recipes but I believe I have finally got one that has become my favorite. With a few tweaks here and there I have adapted this from Southern Living to a point where I think it’s worth sharing. It’s got a nice tang, a little spice and a lot of crunch and you can always add a garlic aioli or basil mayonnaise for added enjoyment.
So for you Yankees…..you may have won the war, but you’re missing out on some good eating. I hope you try this because you will be glad you did.
Bon Appétit Y’all!
Fried Green Tomatoes
- 2 large eggs, lightly beaten
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1/2 teaspoon Worchestershire sauce
- 1 cup all purpose flour, divided
- 1 cup panko crumbs
- 2 teaspoons salt
- 1 teaspoon pepper
- 6 medium green tomatoes, cut into 1/3-inch slices
- Canola or Vegetable oil
- Salt to taste
- Combine eggs and next 3 ingredients. Set aside.
- Combine 1/2 cup all purpose flour and , panko, salt and pepper in a shallow bowl or pan.
- Dredge tomato slices in remaining 1/2 cup flour, dip in egg mixture, and dredge in panko 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 to 3 minutes on each side or until golden brown. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.
- (You can keep cooked tomatoes warm at 250 degrees in the oven).