Fried Green Tomatoes Recipe

Fried Green Tomato with Relish

As I was writing this post, I thought it would be nice to include a little history about “Southern Fried Green Tomatoes”.  What I learned is that Fried Green Tomatoes many not be very Southern.

Using your favorite search engine you quickly find references to recipes for Fried Green Tomatoes in newspapers dating back to the late 1800’s and early 1900’s.  Interestingly, many of these references are in publications that are not Southern.

In Al Forno’s “Fried Green Tomato Swindle” he notes a “recipe for Fried Green Tomatoes appears in the International Jewish Cookbook (1919), recommended as “an excellent breakfast dish,” and in Aunt Babette’s Cookbook (1889), another kosher Jewish recipe book”. He further notes that as part of his research into the history and origin of fried green tomatoes he “found eleven recipes for fried green tomatoes published in newspapers between 1900 and 1919″, but interestingly all eleven were in Northern or Midwestern cities”

I don’t know where these tasty fried green fruits originated. Although I find the research interesting, I am more concerned about making some great Fried Green Tomatoes!  This recipe is from Donna W. in Yulee, Florida. Many thanks to her for the recipe.

Ingredients

  • 2 large green tomatoes
  • 1 cup cornmeal
  • 1 1/2 cup flour
  • 1 cup milk
  • 1 egg, beaten
  • 4 oz Feta cheese (1/2 of an 8 oz block)
  • Canola oil for frying
  • Pepper Relish (you can substitute Chow-Chow Relish if you do not like it spicy)

Directions

  1. Mix cornmeal and 1/2 cup flour in a small bowl. Add milk to make a thick batter. It might require a little more or less than one full cup of milk. You want to make sure the batter is fairly thick similar to a cornbread batter consistency.
  2. Slice tomatoes 1/2″ thick. Salt both sides and let tomatoes rest for 15 minutes.
  3. Slice the Feta cheese in 1/8″ to 1/4″ pieces, then halve each slice.
  4. Place one piece of halved Feta on each tomato slice.
  5. On a large plate or cookie sheet, spread the remaining 1 cup of flour. Press each cheese topped tomato slice into the flour on both sides.
  6. Pour 1/2 inch canola oil into a large frying pan and heat over medium high heat.
  7. Dip each slice into the cornmeal, flour and milk mixture; then place in the frying pan and fry each side until golden brown.
  8. Top with Graham Farms Hot Pepper relish and serve.
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