Tuesday, January 22, 2013

Fried green tomatoes

Have you ever had fried green tomatoes??

The first time I ever tried these delicious treats was back in college, when The Dixie Kitchen still had its original location in Hyde Park (Chicago). It was a quirky place with lots of charm and delicious southern food. I usually ordered a po' boy sandwich, which was always solid, but what really stuck out to me (that I still drool about all these years later) were two things:

  1. Their complimentary "bread" was a soft, pancake-like cornbread-- which they served with honey butter. I need to visit their Evanston location to see if they still serve these pancakes, because I could literally eat buckets of this stuff.
  2. Their fried green tomatoes-- coated with a cornmeal crust and perfectly deep fried.
So when I was at Mariano's a few weeks back and saw green tomatoes, I had to buy a few and give it a shot.
They're not deep fried, but pan fried is close enough

Mmmmmmm, it's been a while since I made these but looking at this picture reminds me of how delicious these were. The green tomato has a flavor all its own, a bit tart and acidic, which goes great with the hearty cornmeal crust. They're crunchy and melt-in-your-mouth tender all at the same time. Fabulous!

Yours in re-experiencing favorite foods from over a decade ago,
Jacqueline

Fried Green Tomatoes, from Simply Recipes

Ingredients

3 medium, firm green tomatoes
salt
2/3 cup all-purpose flour
1 Tbsp Cajun seasoning (optional)
1/2 cup milk or buttermilk
1 egg
1/3 cup cornmeal
1/2 cup fine dry bread crumbs
1/4 cup peanut oil or other vegetable oil

Directions 
  1. Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Pat dry after 5 minutes.
  2. Meanwhile, place in 3 separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread crumbs and cornmeal.
  3. Heat the peanut oil in a skillet on medium heat. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain.

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