I tasted fried green tomatoes for the first time in New Orleans, in 2007. Even though post-Katrina New Orleans seemed a bit run down, a little frayed around the edges, I loved everything about the city – the laid back atmosphere, the amazing jazz clubs, the parks, the unique architecture, the dirty, noisy, colorful Bourbon street, and especially the food.
We had sweet, warm beignets accompanied by coffee and chicory at Cafe du Monde. We tried turtle soup (it’s like chicken soup but made with turtle meat). I tried Hurricane cocktail for the first time (too sweet!). And I discovered two dishes that I absolutely love: Jambalaya (loved the Cajun jambalaya at K-Paul’s Louisiana Kitchen), and fried green tomatoes.
Since I never make complex, multi-ingredient recipes, jambalaya isn’t something I am willing to prepare at home. Fried green tomatoes, however, are easy to make. I make them whenever I can find firm, green tomatoes – usually at the end of summer. It’s one of those smart recipes that makes a delicacy out of something (in this case, unripe tomatoes) that otherwise would have been thrown.
Fried Green Tomatoes Recipe
– 4 large green tomatoes
– 2 eggs, lightly beaten with 1/2 teaspoon salt, 1/4 teaspoon ground black pepper and 1/4 teaspoon garlic powder
– 1/2 cup all-purpose flour
– 1/2 cup cornmeal or plain breadcrumbs
– Vegetable oil for frying
1. Slice unpeeled tomatoes 1/2 inch thick.
2. Pour egg mixture into a plate. Scoop flour onto a second plate, and cornmeal/breadcrumbs onto a third plate.
3. Dip tomatoes into flour to coat. Then dip into the eggs. Finally, dredge in cornmeal/breadcrumbs to completely coat.
4. In a large skillet, pour vegetable oil and heat over medium heat. Place tomatoes into the frying pan in batches, frying until they are golden brown and crispy, then flip and fry on the other side. Drain on paper towels.