“Remember if people talk behind your back, it only means you are two steps ahead.” -Fannie Flagg, from Fried Green Tomatoes at the Whistle Stop Cafe
Chefs and Food people get super excited about things like squash blossoms and green tomatoes, but honestly, it’s really hard for me to pick something from my own garden before it’s totally ripe. ESPECIALLY homegrown summer tomatoes. I just can’t stand the thought of not getting to enjoy them all fully ripened and sweet and juicy.
BUT, sometime around late August, it becomes harder and harder to get fruit from my vines that haven’t been sucked by bugs or withered by heat. That’s when I start picking them early and making relishes and salads, and fried green tomatoes. I’ve tried LOTS of recipes, but my dad’s really easy, super crispy take is the best one I’ve come across. Pair it with Comeback sauce, and well, you’ve got a truly excellent dish that you’ll want to share.
- 2-3 Large, Unripe, Green tomatoes
- 2 Cups yellow cornmeal
- Salt, Pepper
- 6 Tablespoons Oil
- Slice the tomatoes into 1" rounds
- Heat your oil until it shimmers.
- Mix the cornmeal and seasonings together
- Dip the tomatoes into the corn meal, then place one side directly into the grease.
- Cook for 3 minutes or until it flips over easily using a spatula.
- Flip it over and cook the other side.
- Repeat until you have cooked all of your tomato slices and they are golden brown.
- Remove from heat, let cook slightly, and serve with comeback sauce (see my recipe!) or a corn relish.
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