Fried Green Tomatoes

If you want to start a conversation here in Tennessee, just bring up tomatoes...

Every spring, gardeners in the south will be scouting out garden centers for their favorite seeds, starter plants, and asking questions like, "what is your favorite beefsteak tomato, sandwich slicer tomato, salad tomato?" Or "What is the best tomato for making the time-honored, southern dish Fried Green Tomatoes?"  While a juicy, red tomato is a true summertime treat, the firm, unripe green tomatoes are equally coveted in their own right and worth sacrificing to be used in this recipe. 

Really any type of unripe (green) tomato can technically be used for this dish, certain varieties are better suited and hold their shape while cooking. Some of my personal favorites are:

• Better Boy

• Celebrity

• Early Girl

• Green Zebra

• Mortgage Lifter

• San Marzano

Don’t forget to mark your calendar! The best time for planting tomatoes in Tennessee is

April 15 through May 15.

KAT’S FRIED GREEN TOMATO RECIPE

Serves 6

5 green tomatoes, sliced ½ inch thick

1 cup all-purpose flour

1 cup self-rising yellow cornmeal

1 ½ teaspoon salt

1 teaspoon McCormick Roasted Garlic & Herb Seasoning

½ teaspoon smoked paprika

½ teaspoon black pepper

2 large eggs

2 Tablespoons whole buttermilk

1 teaspoon hot sauce (Tabasco or Frank’s)

Vegetable oil for frying

Slice tomatoes into ½ inch thick slices.  Arrange in a single layer on doubled paper towels.  Sprinkle with salt, turn tomatoes over and sprinkle other side with salt.  Gently pat tops of tomato dry with another paper towel.  Let sit for 20-30 minutes so excess moisture is absorbed.

In a shallow dish, place ½ cup flour.  In a separate shallow dish, whisk together buttermilk and egg.  In a third dish, combine cornmeal, seasoning, and remaining flour.

Dredge tomatoes in flour.  Dip buttermilk mixture to coat.  Dredge tomatoes in cornmeal mixture, shaking off excess.

In a large skillet, pour vegetable oil to a depth of 1/8 inch; heat oil over medium heat.  Add tomatoes, in batches, and cook 3 to 4 minutes per side.  Drain on wire rack.  Serve hot.

DIPPING SAUCE

¾ cup mayonnaise

1/3 cup Heinz Chili sauce

½ teaspoon garlic powder

½ teaspoon black pepper

¼ teaspoon onion powder

Mix all ingredients together.  Make ahead and refrigerate for several hours or overnight.