fried green tomatoes
Fried green tomatoes are quite simply a taste out of this world. Super Good. 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.
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
4 / 6
Ingredients
- 2 pounds green tomatoes
- 4 - eggs
- 1 1/4 cups yellow cornmeal
- 3/4 cup water
- 1/4 cup minced chives or wild onions
- 1 tablespoon salt
- 1/4 teaspoon fresh ground pepper
- 1/4 cup butter, or margarine
How To Make fried green tomatoes
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Step 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.
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Step 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.
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Step 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.
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