I will pause a moment and let you get out all of the guffaws and references to the movie. Let me be clear, I actually really like fried green tomatoes, but I was never once served them when I lived in Tennessee. The first time I tasted this typically Southern dish, I was in my New York City kitchen! I love the way that the tartness of the tomatoes and the sweetness of the corn mix with the salt in the breading, and since I really like to serve a vegetable (or what people think of a vegetable if we’re being technical) at breakfast, I thought that this was such a great way to use up the abundant green tomatoes this year. Some recipes recommend dipping the tomatoes in egg or buttermilk before frying, others don’t. I’m a purist, so I like this simple gluten, dairy, soy, nut and egg-free method.
The best part is that the recipe is so simple that it won’t take you more than 10 minutes to make the first batch from start to table. Whether you eat fried green tomatoes or you’ve never tasted them before in your life, pull out this show stopper when you are entertaining at breakfast. Go totally Southern and fry them in bacon fat instead of margarine. If it is still too early for them in your area, be patient. They are on their way.
Fried Green Tomatoes
- 3 Green tomatoes
- 1 cup cornmeal
- 1 teaspoon salt
- ¼ teaspoon ground plack pepper
- 6 tablespoons arth’s Balance soy and dairy-free margarine
Slice the tomatoes in ½-1-inch thick slices. Set aside.
In a large, shallow bowl, whisk together the cornmeal, salt and pepper. Take each slice of tomato and dip it in the cornmeal, coating well and shaking off the excess. I do about 4 at a time so that they don’t get soggy while they are waiting to go into the pan.
Add 2 tablespoons of the margarine to a large skillet.
Heat over high until the margarine sizzles and foams. Working in batches, add the coated tomatoes to the pan, careful not to overcrowd.
Fry the tomatoes 3-4 minutes per side or until golden, only turning once.
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