Wednesday, September 26, 2012

Fried Green Tomatoes

Every year in early fall, I get a taste for fried green tomatoes.  I once remarked to my mother that it was a dish I associated with autumn.  She reminded me that we ate them all summer growing up.  Perhaps the fact that I love tomatoes fresh off the vine and in their naturally delicious state gave rise to frying them up only when they are on the wane.  It's not important really!  The fact is that last Thursday, I e-mailed our favorite farmer and asked if she could harvest three or four green tomatoes for me.  Linda never lets me down!!

When mother gave me her recipe, it didn't contain the egg-buttermilk mixture.  She said she only used egg.  The memory stored in my taste buds said "buttermilk" and "add a little garlic".  This year, I made those small changes after checking a few recipes.  Mother always used her cast iron skillet and I follow that instruction faithfully.  I'm not sure it makes a difference but it is now tradition.

However you fry these up, I hope you'll try this when you can get green tomatoes.

Fried Green Tomatoes from me, my mother and

3 medium sized green tomatoes cut into 1/3 inch slices
1 large egg, beaten
1/2 cup buttermilk
1/2 cup flour, divided
1/2 cup cornmeal
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder (optional)
vegetable oil

1.  Stir the beaten egg and buttermilk together.
2.  Combine 1/4 cup of the flour with the cornmeal, salt, pepper and garlic in a shallow bowl.
3.  Dredge the tomato slices in the remaining 1/4 cup of flour, dip in the egg mixture and then dredge in the cornmeal mixture.
4.  In a large cast-iron skillet (or any skillet will do), pour enough oil to about 1/4 inch and heat until hot.  Carefully add the tomatoes into the hot oil and cook about 3 minutes per side until golden.  Drain and salt if desired.