BOSTON, MA – AUGUST 26: Fried Green Tomatoes are pictured at Frogmore Restaurant in Boston on Aug. 26, 2015. (Photo by Jonathan Wiggs/The Boston Globe via Getty Images)
11. Fried green tomatoes
It’s not just a movie with Kathy Bates or a Southern book. Fried green tomatoes are also a popular side dish in the American South.
As you may have guessed from the name, this dish uses unripe tomatoes. I will take an aside here and say that ripe, homegrown tomatoes, if done right, are so delicious that they transport me to another dimension. However, you need the acidic tang of green tomatoes to make this recipe work.
Typically, fried green tomatoes are sliced in quarter-inch-thick rounds and coated with a cornmeal crust. They’re fried shallowly, in a pan – tomatoes won’t float in oil, and so the weight of the slices crams the crust onto the tomato. Frying in this way also eliminates the need for an egg wash, so it should save you at least a couple of steps. Of course, if you’re really worried about it, you can certainly use a wash of beaten egg or buttermilk to help the meal stick to the tomatoes.
Like any recipe that’s been around for awhile, there are plenty of variations. Many New Orleans-area restaurants sell fried green tomatoes with a shrimp remoulade on top. There’s a “Pennsylvania Dutch” version found in some northern homes, made with white flour. Chefs have even incorporated fried green tomatoes into main dishes, such as po’ boys.
Recipe: How to Make Fried Green Tomatoes (Southern Living).
Healthy variation: Healthy Fried Green Tomatoes (Southern Living)