Before we moved to the South, I thought "Fried Green Tomatoes" was only the title of a movie. Since living in South Carolina, it has become my favorite summer appetizer when we go out to eat, and a quick and easy side dish to prepare at home. Here's our recipe:
1 or more green tomatoes ( I serve 1/2 tomato per person)
Peanut oil*
1 egg
Corn starch
Corn meal
salt and pepper
The tomatoes you use for making this dish should be large, very firm, and totally green. In the South, green tomatoes start showing up in our produce sections in early summer and continue to be on the shelves for as long as the tomato vines are still bearing fruit. I don't remember every seeing any green tomatoes on the shelves in the West, but you could probably get some by visiting a farmers market, or by talking to your produce manager, or your nearest tomato growing neighbor. I use 1/2 large tomato per person for an appetizer. Feel free to use more, just increase the ingredients accordingly.
- Heat enough peanut oil in a small frying pan or deep fryer to cover 1/4 inch slices of tomatoes with oil (the tomatoes can be cooked in batches). Keep oil at 360 to 375 degrees to avoid burning.
- Beat the egg until blended evenly in a small open bowl
- Spread out the corn flour evenly across a flat plate then season the corn flour with salt and pepper
- Spread out the corn meal evenly across a second flat plate.
- Cut the tomato into 1/4 inch round slices
- Dip each slice in the seasoned corn starch flour on both sides,
- then dip the slice in the egg, then in the corn meal.
- Carefully drop each slice in the deep fry oil until it is lightly browned on both sides.
- Remove from the hot oil, and drain on a towel lined plate.
- Serve Hot! Bon Appetit!
*Note: I use peanut oil because it doesn't burn as easily as other oils, and does not have a greasy after taste. Feel free to use bacon grease if you prefer, just be careful to keep the temperature low enough that your food doesn't burn.
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