Fried green tomatoes (food)

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For information on the novel and movie, see Fried Green Tomatoes at the Whistle Stop Cafe.

Fried green tomatoes are a traditional side dish of the Southern United States, made from unripe (green) tomatoes coated with meal and deep fried.

1 Traditional Preparation
2 Fried Green Tomatoes with Shrimp Remoulade
3 Pennsylvania Dutch Version
4 Other Uses
5 See also

[edit] Traditional Preparation

The tomatoes are usually cut into 1/4 inch slices, dipped in buttermilk and coated with cornmeal, breadcrumbs, or flour, then fried in hot oil or grease for about 3 minutes on each side until the bottoms are browned. Alternatively, one can dip the tomatoes into beaten eggs before coating with meal for a firmer product.

The traditional recipe consists of green tomatoes sliced thinly and coated in plain coarse cornmeal. The tomatoes are then pan fried in oil. Fill the pan with vegetable oil to a depth slightly shallower than the thickness of your slices. This keeps the tomatoes from floating and thus allows gravity to hold the cornmeal to the bottom side. As a true art you must then carefully "splash" oil onto the top to allow it to firm up also. The reason for all this is that cornmeal without a "wash" like eggs tends to fall off in the oil, however with a wash the meal becomes thick and not nearly as crunchy. It is more trouble to go without a wash, but it is worth it. Flip the tomatoes after a minute or so, depending on oil temperature. Cook to a golden brown and season with salt and pepper.

Alternatively, tomatoes can be fried in bacon fat.

[edit] Fried Green Tomatoes with Shrimp Remoulade

A southern / creole combination created at the Upperline Restaurant in New Orleans.[1] [2] The hot fried tomatoes have a natural affinity for vinegar, which is provided by the cold tart remoulade sauce.

[edit] Pennsylvania Dutch Version

While fried green tomatoes are usually considered a southern dish they can be found in northern homes as well. The northern version is more likely to made with white flour rather than corn flour or corn meal.[3]. Also, green tomatoes tend to appear 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.[4]