Although I had been totally immersed in the book, and I absolutely love the film, I had never actually tasted a fried green tomato. This was approximately 25 years ago. My husband did the majority of the cooking back i
n those days when we were both working a million hours a week combined with significant commutes to our jobs.
Growing up a Vermont Yankee I wondered why Fried Green Tomatoes became such a Southern dish. The South has gloriously long and hot summers, so I am guessing that they had no trouble ripening their tomatoes. In New England our summers are much cooler and shorter and if you grew your own tomatoes you very often had the boatload of green ones that you picked before they were ruined by the first frost.
From my 1st bite I was hooked! The savory-tart flavor was like nothing I had ever tasted!
As the years flew by and we moved to Baltimore for the past 20 years… and “yes” Maryland is technically south of the Mason-Dixon line, I would see Fried Green Tomatoes on many a restaurant menu. They were not the same. They were not remotely close to the lovely, crispy gems my husband had been feeding me. I’m guessing they were immersed in some heavy batter and dropped into a deep fryer who’s oil most likely was tainted with chicken fat! What I had been eating all these years was a simple and precise seasoning procedure followed by a very hot saute in pure virgin olive oil. Mine were served piping hot crispy on the outside, tender on the inside; and all that was needed was a quick crack of sea salt and black pepper. Heavenly…
I’d like to share this recipe with you, and I promise you it will beat any fried green tomato recipe you have ever tried hands down!
- Green tomatoes
- Beaten egg with a splash of water
- Extra Virgin Olive Oil
- Slice your rinsed green tomatoes across the sphere in 1/4 inch slices.
- Beat an egg or two
- with a splash of water in a cereal bowl and whisk to well-blended.
- Layout an assembly line on your counter. With the sliced Green Tomatoes directly in front of you place a small plate full of flour, to the right the bowl of beaten egg, to the right a small plate of cornmeal, and finally a large plate to hold all of your prepared tomato slices.
- With each Green Tomato slice follow this process: dip the slice into egg, then into flour, then into egg again, and finally into cornmeal. Be sure to season both sides and set on the empty plate waiting to be fried.
- Heat a large saute pan with a thin layer of olive oil till sizzling hot.
- Sautee till the coding becomes Brown and crispy and the inside tender turning as often as needed.
- Now sit back and enjoy your lovely masterpieces! Are you sure you, with a crack of Mediterranean Sea salt and also of black pepper these will be the absolute best fried green tomatoes you have ever eaten!