In the early 1800s, tomato fritters, sliced tomatoes rolled in flour and cornmeal, were popular. They evolved into this tasty Southern delicacy, using firmer green tomatoes which are just regular tomatoes picked before they turn red, and which have a more piquant flavor than their ripened brethren... This is another of our family favorites, originating from my maternal (Southern) grandmother.
Remove the stems of the tomatoes then using a serrated knife, slice crosswise into slices about 1/4-inch inch thick. Break the eggs into a shallow bowl and season with salt and pepper. Set aside. Combine the cornmeal and flour in a second shallow bowl and season with salt and pepper.
Season sliced tomatoes a few at a time with salt and pepper.
Heat the oil in a skillet over medium heat. When it is hot but not smoking, dip the slices of tomato one at a time in the beaten eggs, letting the excess drain back into the bowl, roll them quickly in the breading, gently shake off the excess, slip them into the hot pan.
Fry the tomato slices until they are golden on the bottom, about 2 to 3 minutes, then gently turn them with a spatula and continue cooking until both sides are golden. Drain them briefly on paper towels and eat at once!
Makes 4 to 6 servings.
Green tomatoes should neither be too hard, like an apple, nor too soft, like a ripe tomato. They should be green all the way through, though a tinge of pink on the inside is OK. They should stand up well either to deep frying or pan sauteing. Slices should be neither too thick nor too thin; 1/4-to-3/8-inch slices are good. These will soften during the cooking process, so if they're not ripe to begin with, you'll have mush when you're done. Use a metal spatula for turning the tomatoes, scraping the surface of the pan when you lift them. This ensures that you won't accidentally separate the cornmeal coating from the tomato.
I'll repeat this great Southern tip in many deep-fried recipes...adding a small amount of bacon drippings to the oil, gives the dish a slightly smoky flavor, making a great product even better!
Fried green tomatoes are best when served hot--straight out of the skillet, but use caution as the insides of the tomatoes retain a lot of heat and could burn your mouth.
The way my dad ate these, we were lucky to get any ripe tomatoes from the garden! One of his best ideas was to use fried green tomatoes on his BLT sandwich...talk about yuuumy!
My sister likes them with melted cheese. Preheat the broiler. Place the fried tomatoes in a baking dish and sprinkle with 1/2 cup grated sharp cheddar. Broil just long enough to melt the cheese, and serve right away.
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|Serving Size: 1 Serving (367g)|
|Recipe Makes: 4|
|Calories from Fat: 609 (66%)|
|Amt Per Serving||% DV|
|Total Fat 67.7g||90 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 29.9g|
|Polyunsanturated Fat 19.5g|
|Cholesterol 528.8mg||163 %|
|Sodium 194.5mg||7 %|
|Potassium 508.8mg||13 %|
|Total Carbohydrate 58.3g||17 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 54.6g|
|Protein 22.7g||32 %|
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Calories per serving: 925
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