Dish of the Week: Fried Green Tomatoes
From classic comfort foods to regional standouts and desserts, we'll be sharing a new recipe with you each week. See the complete list of recipes at the end of this post.
Photo by Star5112 Serve these crispy fried tomatoes with a spicy remoulade.
This week, we're exploring the down home Southern classic, fried green tomatoes.
But the "classically Southern" dish may not be so Southern after all. Some historians say the dish was first introduced by Jewish immigrants in other parts of the United States, mainly the Northeast and Midwest. Recipes for fried green tomatoes have been found in Jewish cookbooks as far back as 1889. The dish gained popularity in Northern states where the unripened (green) fruit was harvested before the first frosts.
Today the fried delight are served as a snack or side dish all over the country, particularly in the South. While some versions call for a flour batter, the typical preparation is a cornmeal-crust that gets shallow fried in fat until golden brown and crisp.
This recipe, slightly adapted from Southern Living, uses a buttermilk egg wash and seasoned-cornmeal mixture to create an incredibly crisp crust that coats each bite. Sprinkle them with salt and serve them with hot sauce and a horseradish remoulade.
Fried Green Tomatoes makes 4 to 6 servings
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 tsp salt, plus more for sprinkling
1/2 tsp pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
For serving: hot sauce, spicy remoulade
In a medium bowl, combine the egg and buttermilk. Set aside.
In a shallow bowl or pan, mix 1/4 cup all-purpose flour, cornmeal, and seasonings.
Dredge tomato slices in the remaining 1/4 cup flour, then dip into the egg mixture and press lightly into cornmeal mixture to coat.
In a large cast-iron skillet, pour about 1/4 to 1/2 inch of oil. Heat to 375°. Gently drop tomatoes, in batches, into hot oil, and cook until golden brown, about 2 minutes per side. Drain on paper towels or a rack and sprinkle immediately with salt.
Serve hot with spicy remoulade and/or hot sauce.
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