In the few short weeks I’ve had this here food blog, some of my food strong tendencies have already emerged. For example, I love green vegetables and have been on a serious frying jag, I toy with southern cooking when my arteries can stand it, and I fiercely dislike raw tomatoes while being oddly tolerant of them in non-raw forms.
Over Thanksgiving, all of these tendencies collided and became fried green tomatoes. They’re green, fried, and southern; while they are indeed raw tomatoes, they’re firm and tart, without all the nasty goopiness that red tomatoes are so disgustingly prone to.
Thanks to my sister for spotting some beautiful green tomatoes at the Carrboro farmer’s market and urging me to make fried green tomatoes. I have frequently looked for them at my local farmer’s market—that is, when I wake up in time to get there on Saturday mornings, which is not terribly often—to no avail, so I’m delighted that I finally had the chance to fry some up. Thanks also to Frank Stitt, whose okra-frying technique I applied to these green beauties.
Fried green tomatoes
Buttermilk for dunking
Cornmeal for dredging, seasoned with salt and pepper
Neutral oil for frying
Slice tomatoes into 1/4-inch thick slices. Season with salt and pepper and let sit for a few minutes.
Dunk slices in buttermilk, then dredge thoroughly in cornmeal. Let rest while oil heats.
In frying pan, pour layer of oil deep enough that about the tomatoes are about halfway submerged. Heat over medium heat until a drop of cornmeal sizzles. When oil is hot, add tomato slices a few at a time, not crowding the pan, and cook on each side until golden brown (the ones in the photo got a tad burned).
Serve immediately with extra salt as needed.