Fried Green Tomatoes

Fried Green Tomatoes are a Southern delicacy; if you haven't had the pleasure of eating them, you're missing out. 

The crunchy outside and the soft, warm inside are to die for. My family and I look forward every year to gardening season just for these little treats. Whenever we see the large green tomatoes, we always grab them to enjoy the first batch of fried green tomatoes.

The best tomatoes for this dish are Better Boys, beefsteak, and Rutgers; they are good candidates. You'll want firm, not soggy, green tomatoes. Pick when they are bright green. 

Fried Green Tomatoes are exactly as they sound: green tomatoes, sliced, battered, and fried! They are a Southern delicacy and one we look forward to every growing season.

This recipe was featured in July's Revive the Table Guide

Ingredients

• 2-3 large green tomatoes (beefsteak, steakhouse, or mortgage lifters do well)
• 1 cup of all-purpose flour
• ⅓ cup of cornmeal
• Salt and pepper to taste
• 2 eggs
• A splash of milk

Frying oil: I typically use saved bacon grease, but lard, tallow, and avocado oil will work too for a healthier frying oil.

Directions

• Begin by slicing tomatoes. In a bowl, mix dry ingredients and season with salt and pepper. In a separate bowl, mix eggs and milk.
• Dip a tomato slice into the wet mixture and then into the dry mixture. Repeat again. Set each battered slice on a plate.
• In a shallow skillet (I use my cast iron skillet), add oil. Enough oil to be about ½ inch deep.
• Heat oil over medium heat; when your oil is hot, add the battered slices. Brown on one side and then turn.
• Place on a towel or napkin to drain grease, salt, and enjoy!
• The green middle becomes soft and so delicious.

If you make these delicious treats or side items, share below!