Fried green tomatoes are a traditional Southern treat. I’d heard of the dish and seen the movie, but this New Yorker wasn’t really interested in trying them until a friend brought me a bagful of lovely green tomatoes from his backyard garden. He swore they were so good you could eat them like apples, just a quick rinse and maybe a sprinkle of salt. He was right. I set out to find green tomato recipes and decided to try my hand at frying them. I have a tendency toward hyperbole but I must report: I made a BLT with my first batch of fried green tomatoes and seriously — it was the best bacon-lettuce-tomato sandwich I’ve ever had. — L. Weal
1/2 cup milk
1/2 cup flour
1/4 cup cornmeal
ground black pepper
1/4 cup breadcrumbs
2 large green tomatoes, sliced 1/2-inch thick
medium (10-inch) heavy skillet
large (5-quart) mixing bowl
measuring cups and spoons
2 breading trays, or platters
1. Pour 1 inch of canola oil into skillet over medium heat.
2. Whisk together eggs and milk in bowl until well-blended. Set aside.
3. Combine flour, cornmeal, salt, and pepper in a breading tray. Mix well, then set aside.
4. Pour breadcrumbs into remaining breading tray and set aside.
5. Dredge tomato slices, first in cornmeal mixture, then egg mixture, then breadcrumbs until well-coated.
6. Carefully place tomato slices — in batches — into hot oil. Fry until browned — about 2 minutes per side.
7. Drain on paper towels before serving.
NOTES & TIPS
• Green tomatoes are usually in season in summer and fall. If you can’t find them in your local supermarket, try a farmer’s market or open air produce market.
• Oil should reach a temperature of at least 350 degrees before frying. No thermometer? No problem. Dip the tip of a wooden spoon into the oil. If tiny bubbles form, the oil is hot enough.