I have never had a fried green tomato before in my life. I first heard of them from the movie, Fried Green Tomatoes. After receiving these green tomatoes in my CSA basket, I knew I was going to finally make them. In researching different recipes, I found out that fried green tomatoes are not originally a southern dish as I had always thought. At the turn of the century, all the recipes found were in the northern and mid-western states. It also seemed to have a strongest presents in the Jewish community. It is believed that the tomatoes were picked right before the first freeze so they would be ruined. With a long winter ahead, nothing on the vine went to waste.
After looking over several different recipes, I went for the one that seemed liked any grandma would of passed down to her family.
Cut your tomatoes a little thick. You do not want them too thin. Dip them first in AP flour, then in buttermilk (I used soy milk because of my son’s allergy to milk), then in seasoned cornmeal. I seasoned the cornmeal with creole seasoning.( I mix up the Emeril’s essence recipe) I use creole seasoning often enough that I keep it by my stove top. Put breaded tomato slices all on a tray and heated up some oil over med/high heat in a pan. You want an enough oil that when you place your breaded tomato in the oil it goes half way up the side of it. Brown on both sides. Drain on paper towel.
Now I ended up not making any remoulade for the tomatoes because I wanted to taste them straight up. I loved how the cornmeal complimented the tartness of the green tomato. The firmness of the tomato really played well for frying. I noticed that a lot of people just use hot sauce to accompaniment the fried green tomatoes. I liked them that way as well, but they do not need much. I did think to myself that they would taste great on a burger, though. Crisp, tart, rich, and meaty. What can I say? I always go there.
Now the grape tomatoes were eaten the day we got them by my son, who eats them like candy. It is also a great addition to his lunch box, but sometimes have a hard time finding organic ones.
The last two ingredients are arugula and eggs. That is the next post.
I am loving my CSA. Pull up a chair, Elizabeth