Fried Green Tomatoes

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Fried Green Tomatoes can be made any time you have un-ripened, green tomatoes on hand, but traditionally, this recipe was created as a way to use up those end-of-season green tomatoes.
Today, fried green tomato recipes are most often associated with Southern cooking in the United States, but according to this article from Smithsonian.com, fried green tomatoes “…entered the American culinary scene in the Northeast and Midwest, perhaps with a link to Jewish immigrants, and from there moved onto the menu of the home-economics school of cooking teachers who flourished in the United States in the early-to-mid 20th century.”

INGREDIENTS

• 1½ to 2 pounds green tomatoes
• 1 teaspoon kosher salt
• 1 cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon white pepper
• ½ teaspoon garlic powder
• ½ teaspoon dry thyme
• 2 whole eggs
• 1 cup buttermilk
• ½ cup fine corn meal
• ½ cup coarse corn meal
• ½ cup seasoned bread crumbs
• Vegetable oil for frying
• Sliced scallion tops for garnish
• Dipping sauce
• ¾ cup mayonnaise
• 1/8 teaspoon cayenne pepper
• 1 teaspoon tomato paste
• 1 teaspoon fresh garlic, finely minced
• 2 tablespoons scallions, chopped fine (tops and bottoms)
• 2 tablespoon red bell pepper, finely minced

INSTRUCTIONS

1. Core and slice the tomatoes horizontally into ¼ inch slices. Lay out on a sheet pan covered with paper towels. Sprinkle the teaspoon of salt over both sides and let tomatoes sit for 30 minutes, turning once.
2. Prepare three medium bowls. Place flour, salt, pepper, garlic and thyme in one, eggs and buttermilk whipped into the second bowl, and both types of cornmeal and bread crumbs into the third bowl.
3. .......................
4. ...............................

for full instruction please see : www.afamilyfeast.com

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