Fried Green Tomatoes
The origin of Fried Green Tomatoes dates back to 16th Century Italy where frying foods in olive oil, or butter in the northern parts, was very common.
The British believe they have invented this dish as it has been part of a traditional British breakfast for well over a century.
What most people believe is that they are traditional Southern dish. NO, NO.
By all accounts, they entered the American culinary scene in the northeast and then to the Midwest, perhaps with a link to Jewish immigrants.
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- 2 lb
- green tomatoes
- 1 1/4 c
- yellow cornmeal
- 3/4 c
- 1/4 c
- minced chives or wild onions
- 1 Tbsp
- 1/4 tsp
- fresh ground pepper
- 1/4 c
- butter, or margarine
1Slice the tomatoes 1/2" thick, but do not peel or core. Drain well between several thicknesses of paper toweling until most of the moisture of the tomatoes is absorbed.
2While the tomatoes are draining, make a batter by beating the eggs until light, then mixing in the corn meal, water, minced chives, salt, and pepper.
3In a large, heavy iron skillet, heat the butter or margarine until bubbly.
Dip the tomato slices into the batter, and
brown quickly on both sides. Serve immediately.