Thursday, June 19, 2008

HELLO GORGEOUS!!!!

I have had my eye on this one particular tomato in our garden for the past couple of a weeks. It will grace our table this weekend with all it's summer goodness and glory...not too mention breaded and fried!! The real Southern way to fresh produce....fry it if you can.
This recipe for Fried Green Tomatoes is the classic version. Many cooks have tweaked theirs the way their families like it, but this is the way it's done at "The Schmidt House." (Yes, I know how that sounds!)
Here's the recipe and I hope you have some bacon drippings....they do come in handy sometimes. If not, canola, vegetable or olive oil will definitely work. There's just some dishes that are not classic southern without that pork fat addition. This is one of those, but feel free to "healthy it up" if you want to. For an uptown Sunday version, sometimes I will add a little buttermilk and flour to this recipe and use panko along with the cornmeal for a different texture.I'm not big on the egg dipping thing, tho. Makes it to cake-y for me. This one is my favorite.

CLASSIC FRIED GREEN TOMATOES

4 to 6 green tomatoes
Salt and pepper
cornmeal
flour (not as much as the cornmeal)
bacon grease (or Vegetable oil)

Slice the tomatoes into 1/4 to 1/2 inch slices. Salt and pepper them to taste. Dip in the cornmeal and flour mixture, should be 2 cornmeals to one flour ratio. Fry in hot (not smoking hot) grease or oil about 3 minutes or until golden on the bottom. Gently turn over and fry the other side. Serve as a side dish and they are delicious with breakfast. Sometimes I'll make a big platter of them and serve instead of meat. They're that meaty and that good.

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