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May 22, 2005 09:59 AM

Flatlander seeking help w/fried green tomatoes

  • f

Born and raised a Yankee I never had occasion to eat fried green tomatoes until a recent trip through the South (I was actually on a BBQ exploration). Before setting out, I had resolved to try as many new or "Southern" foods as possible. Thus, my first experiences with okra, squash casserole, black-eyed peas, sweet potato pie, and the afor mentioned green tomatoes.My two favorites turned out to be squash casserole and the tomatoes. I've done fairly well with the casserole, but I'm having trouble with the tomatoes. I know this should be a fairly simple thing to accomplish but I'm very much a novice in the kitchen and at times have difficulty with the simplest of tasks.So ...... I would appreciate any tips, recipes, family secrets, instructions, etc. from any of you "Southern Belles".By the way, I tried the Fannie Flagg recipe a few times but something was lacking.Thanks in advance for an replies.

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  1. I got this from a Georgia boy, (Alton Brown).

    3 green tomatoes, baseball sized
    1/2 cup flour
    1/2 cup cornstarch
    Kosher salt
    Blk pepper
    pinch cayenne
    3 eggs
    2 cups fine Ritz crackers
    Veg oil for frying

    Slice tomatoes into 1/4 inch rounds and spread on paper towels. Top with another layer of paper towels and allow to drain.
    Meanwhile mix flour and cornstarch and season with salt and pepper and cayenne. In another container, beat eggs until a little fluffy. In a third container put the cracker crumbs. Heat 1/2 inch oil in a skillet to 350 degrees. Season tomato slices with salt and pepper, dredge in flour, then egg, then press in crackers. With tongs lay slices in oil cook until brown and crisp then flip, brown other side. Transfer to a rack to cool.

    I like these even better than cornmeal battered. They are so good!