Fried green tomatoes
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Traditional preparation [ edit ]
Traditional preparation of fried green tomatoes begins by cutting the tomatoes into approximately 1/4-inch (~0.6 cm) slices. They are then seasoned with salt and pepper, coated with plain, coarse cornmeal, and shallow fried in bacon fat for a few minutes each side, or until golden brown. Shallow frying is preferred, as the tomatoes do not float in the oil, which allows the weight of the tomato to press the cornmeal to the underside of the tomato.
The sliced tomatoes may be dipped in a liquid before the cornmeal is added. This liquid is usually buttermilk or beaten egg; egg results in a slightly firmer texture than buttermilk. Liquids are used because cornmeal does not readily stick to tomato slices. Adding the liquid helps the cornmeal stay in place during the cooking process. It also results in the coating on the tomato becoming thicker and less crunchy when compared to tomatoes cooked without a liquid wash.
Pennsylvania Dutch version [ edit ]
While fried green tomatoes are usually considered a southern dish they can be found in northern Pennsylvania Dutch homes as well. The northern version is more likely to be made with white flour rather than corn meal. Also, green tomatoes tend to be prepared at the end of the season in the north when the remaining fruit is harvested before the first frosts, whereas green tomatoes are picked throughout the season in the south.
Other preparations [ edit ]
While fried green tomatoes have traditionally been a side dish, they are sometimes used in main dishes:
See also [ edit ]
References [ edit ]
- Flay, Bobby. "Food Network: Bobby Flay Fried Green Tomato BLT throwdown". Food Network.
- "Fried Green Tomatoes (Pennsylvania Dutch Version)"Archived 2019-01-20 at the Wayback Machine, Teri's Kitchen, Retrieved on 2011-11-16.
- Chalew, Gail Naron. "Fried Green Tomatoes: A Taste of Old New Orleans", NPR, Retrieved on 2011-11-16.
- Severson, Kim. "The Chef: Ken Smith; Slices of a Southern Summer", The New York Times, Retrieved on 2011-11-16. Archived 2011-06-06 at the Wayback Machine
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