I love me some FRIED GREEN TOMATOES. That includes:
the delicious southern dish.
Last weekend the hubby and I went to a nearby Farmer’s Market to get a box of Elberta peaches (delicious) and also picked up a few tomatoes.
I hadn’t fried up any green tomatoes for awhile but my mouth was watering for some of these yummy fruits (yes, tomatoes are scientifically considered a fruit). There are MANY recipes online and in southern cookbooks but they are all basically the same: mix up some flour and cornmeal in one bowl, an egg and milk in another. Then you double dip! First in the dry mixture, then in the milk/egg, then back into dry mixture once again. (Maybe that’s triple dipping!)
BUT!!! Here is the KEY to lip-smacking, crisp yet juicy
FRIED GREEN TOMATOES……
Slice the tomatoes (not too thick, not too thin/about1/3"); then lay them out on a cookie sheet, foil, waxed paper or something similar. SALT each slice (don’t get too heavy-handed but be generous). THEN…sprinkle on just a little bit of…SUGAR :) Since green tomatoes tend to be very acidic, the sugar helps to cut the bitterness. NOW…let the tomatoes sit for 15-20 minutes. This allows them to sweat which allows the salt/sugar to really get into the tomatoes and also helps the flour/cornmeal mix to adhere to them.
You need an iron skillet or other somewhat heavy pan and oil. I use Canola. Don’t let the oil get TOO HOT because the outside of the tomatoes will cook too quickly and tend to over-brown. It doesn’t take long so watch them carefully. When you notice the bottoms beginning to brown, flip over and finish cooking. Be sure to DRAIN the tomatoes on paper towels, but I then quickly move them to a wire rack (so that they won’t get soggy). ADD A LITTLE MORE SALT. Fried Green Tomatoes are not their best if you don’t have enough salt!!!
My husband and I absolutely love FRESH TOMATO SANDWICHES (with or without bacon…but bacon sure does kick them up a notch), but for a side dish (or I could eat them alone) frying up a batch of FRIED GREEN TOMATOES is a great addition to the supper table.
AND...if you want to really complete a southern home-cooked meal top it off with a PEACH COBBLER (recipe below) made from the peaches that you and your husband slaved over to peel & bag up for the freezer. ELBERTAS are the best. (Thanks, Honey, for doing all that peeling!)
EASY PEACH COBBLER
Slice 2-3 heaping cupfuls of fresh peaches; add sugar to taste if they aren't sweet enough.
Melt 1/2 stick butter or margarine in a small casserole dish.
In a small bowl mix a batter of 1/2 cup milk, 1/2 cup sugar, & 1/2 cup flour...I warm up my milk in the microwave about 30 seconds to help it mix up better. Pour the batter into the butter but DO NOT MIX. Now add the peaches...DO NOT MIX. (I do make sure the peaches are spread out though.) Bake @350 30-45 min. until browned.
GEORGIA PEACHES ARE THE BEST!