Fried Green Tomatoes. Not just at the Whistle Stop Cafe anymore. You can make them at home.
Time to make fried green tomatoes?
You bet! If you have any left in your garden right now. Don here with one of my favorite fall meals. Fried Green Tomatoes are so good in the fall when the nights are getting colder and the tomatoes don’t have time to get ripe. Don’t let them go to waste.
Wash and slice the tomatoes, dip them I’m egg and a flour and cornmeal mix, and fry until the coating is nicely browned. Easy.
Making Fried Green Tomatoes is a Southern U.S. tradition each year. We take the not-yet-ripe tomatoes and cook them to serve as a side dish or in some homes a main course. They are delicious along side most meats, an addition to a vegetarian meal, the main ingredient in a sandwich or just eaten as a snack. They are great left over if kept in the refrigerator and eaten in a day or two.
Fried green tomatoes are wonderful just as they are or you can add your favorite dipping sauce or salad dressing for added zip. Lois especially enjoys them with her homemade Russian Dressing. Try it and comment how you like it.
What You Need
You will need a knife and cutting board, measuring cups and spoons, and a good nonstick frying pan. And get yourself a copy of Fannie Flagg’s book for a good read!
Fried Green Tomatoes Recipe
Fried Green Tomatoes
Crisp, tangy green tomato side dish
- 4 to 5 medium green tomatoes picked right off the vine and washed
- 1 cup flour
- 2 Beaten eggs or ½ cup of egg substitute. (I like the egg substitute better because it seems “stickier” and holds the coating more securely.)
- 1 cup corn meal
- ¼ teaspoon powdered garlic
- salt and freshly ground black pepper to taste (I use about 1/4 teaspoon salt and 1/8 teaspoon pepper)
- 2-3 tablespoons canola oil
- Slice the green tomatoes into ¼ inch thick slices, discarding the top stem end and the bottom round end.
- Place the flour in a flat dish.
- Place the beaten eggs or egg substitute in another flat dish.
- Put the corn meal in a third flat dish and add the powdered garlic, salt and pepper, and mix well.
- Heat the oil in a heavy non-stick skillet.
- When the oil is hot, dip the green tomato slices first in the flour to coat both sides then into the egg, and finally the corn meal mixture, coating both sides.
- Gently place them in the skillet but don’t over crowd them.
- Cook until they are brown on one side (about 3 minutes depending on how hot the skillet is).
- Turn the slices over to cook the other side.
- Repeat until all the green tomatoes are cooked.
- Keep them warm on a platter in the oven until all are cooked and are ready to serve.
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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