As Seen In….Fried Green TomatoesFor those of you that have ever seen or read Fried Green Tomatoes, you’ve probably walked away from the movie or book 1) hungry or 2) curious to try fried green tomatoes.
In fact, if you have the book, there is a recipe included in the last few pages.
This past weekend, I took a four-day break to visit Memphis, Tennessee. Known for its fried food, dry-rub BBQ and other Southern goodness, I was stoked when I saw fried green tomatoes on the menu of Gus’s World Famous Fried Chicken restaurant.
Side note 1: Gus’s was amazing – literally some of the best fried chicken I’ve had. And, I loved the relaxed atmosphere of the restaurant – small tables, checkered tablecloths and fun signs populated the walls.
Side note 2: I think I've literally gained about ten l-b-s' on this trip since I ate nothing but fried, deep fried or greasy goodness. I think the fried green tomatoes were the only veggie I ate the entire weekend...
Anyways, these little fried wonders were great! I mean, can you really go wrong with fried food?
I think not.
Traditionally, fried green tomatoes are coated in cornmeal giving it a thicker outside fried texture. These tomatoes also had a hint of sweetness, something I wasn’t predicting since they are green = not ripe. I loved that these were super crispy, yet still oozed when you bit into them. And, what’s not to like about the side of ranch dressing it’s served with?
I’m including a recipe I found below. Summer is the ideal time to do some frying, since most chefs recommend using homemade green tomatoes from the vine (note: you’ll have trouble finding green ones at the market).
Although this clip is kinda odd, you get the picture of what FGT are...
Fried Green Tomatoes Recipe
3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk (note: If you are feeling like being extra fatty, use buttermilk)
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.
Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.