easy bake coven | since 2002

FRIED GREEN TOMATOS

I recently read an article about fried green tomatos so I thought I'd expand on it here.



Southerner's fondness for home-grown or backyard tomatos is so great, that preparing them has been elevated to an art form here in the South. I heard it all began out of necessity in the Depression, not out of impatience-ness [is that a word?]. In hards times when people couldn't afford meat, they became creative in the kitchen. The dish, once considered "country" "folksy", and "unsophisticated" changed somewhat after the success of the book and subsequent movie, 'Fried Green Tomatos'. Although I don't believe they ever did jump up to gourmet status. For the uninitiated, you slice up green tomatos about 1/4" thin, dip in egg, then dredge in cornmeal. And fry in a medium-high skillet in hot oil or bacon fat until brown on one side, then flip. Add salt and pepper to taste and dig in!