I was first intrigued by fried green tomatoes after reading the book Fried Green Tomatoes and seeing the movie. The book has a recipe for authentic southern fried green tomatoes, which I have since adapted. The movie (and book) is one of my favourites and one I can watch over and over. Watching Sipsey, Ruth, and Evelyn fry them up makes my mouth water. On our way back from Osoyoos this fall we stopped at Parsons Fruit Stand and I brought home some lovely and fat green tomatoes with the intention to fry them. Parson’s is a charming fruit stand with a brilliant selection of fruits, vegetables and local food stuffs. I also tried the salted caramel iced cream (Mmmmm) and picked up homemade tortillas and garlic scape salt. It’s been in the family for years and so have the collections that are displayed unexpectedly. You really have to stand back, wander and peer around to take it all in. Reluctant to leave, we headed home. I promptly fried these babies up. -bvox
Fried Green Shiny Tomatoes
- 4 large, firm green tomatoes, cut crosswise into 1/2-inch slices
- Kosher salt and freshly ground black pepper to taste
- 1 cup finely ground cornmeal
- 1/2 cup flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon red chili flakes
- 2 eggs
- A few dashes of hot sauce
- Vegetable oil
- Combine flour with salt and pepper into a shallow dish.
- Combine the cornmeal, chili flakes and paprika in a shallow bowl. In another bowl, beat the eggs and hot sauce together.
- Cover the bottom of a heavy skillet with 1/4 inch of oil, then place it over medium-high heat.
- Dredge the tomato slices in the flour first, then in the egg, and then in the cornmeal mixture.
- Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes a side.
- Transfer them to a paper towel-lined platter. Repeat until all the tomatoes are cooked.