foods and cuisines

Fried green tomatoes | A culinary masterpiece that’s sure to please even the pickiest of eaters

Fried green tomatoes

Fried Green Tomatoes is a 1991 American comedy-drama film directed by Jon Avnet and based on Fannie Flagg’s 1987 novel Fried Green Tomatoes at the Whistle Stop Cafe. Written by Flagg and Carol Sobieski, and starring Kathy Bates, Jessica Tandy, Mary Stuart Masterson, Mary-Louise Parker and Cicely Tyson, the film tells the story of a housewife who, unhappy with her life, befriends an elderly lady in a nursing home and is enthralled by the tales she tells of people she used to know.

The film was released in theaters in the United States on December 27, 1991, garnered positive reviews from critics and was a box office hit, grossing $119.4 million on a $11 million budget.

Fried Green Tomatoes Ingredients

Egg and buttermilk: This mixture provides some tanginess, plus ensures that the cornmeal crust sticks to the tomatoes.
Flour: Flour serves two purposes: It gives the tomatoes an initial coat so that the egg mixture hangs on, plus it’s mixed in with the cornmeal to thicken the outer crispy coating.
Cornmeal, salt, and pepper: These ingredients, plus half the flour, make up the tomatoes’ crunchy breading.
Green tomatoes: Look for large round ones that you can cut into equal slices.
Vegetable Oil: You’ll need a mild, neutral oil for frying. Vegetable is best, but canola or peanut oil will work, too.

How To Make Fried Green Tomatoes

The full recipe is below, but here’s a quick primer:

Step 1. Prepare the tomatoes: You’ll first slice the tomatoes into slices roughly 1/3-inch thick.
Step 2. Prepare breading: Then you’ll assemble your three dredges: plain flour; egg and buttermilk; and flour, cornmeal, salt, and pepper. Dredge your tomato slices in that order until they’re completely covered.
Step 3. Fry tomato slices: Next, you’ll fill a cast-iron or electric skillet with 1/4- to 1/2 inch of oil (you don’t want your tomatoes to be completely submerged) and heat it to 375°F. Fry only a few slices at time, turning just once, until the cornmeal coating is golden brown, then drain them on a paper towel before enjoying.

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