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Oct 12, 2007 12:12 PM

fried green tomatoes?!?

While cider-tasting yesterday, we spotted a big basket of the farm's green tomatoes and grabbed up quite a few. Now we're going to invite some friends over to (no kidding) watch the movie, which is one of my all-time favorites, and serve fried green tomatoes!

I know to slice them, salt/pepper them, and then dip in milk-flour-egg. Question: For the outer layer -- bread crumbs or cornmeal?? Which tastes more scrumptious? I think I'll go for cornmeal b/c I want to try it and I think the texture would be more unusual. Oh, and I'm going to fry in bacon fat (YAY!)

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  1. I prefer cornmeal, or a mixture of cornmeal and rice flour. I've only once had them fried in bacon fat, but it is an ethereal experience. Mmm. Can I come over? :)

    1. I had excellent fried green tomatoes crusted with polenta the other day. They were stacked on top of each other with a caramelized onion chutney-type sauce in between. It was amazing!

      1. Don't forget a sauce for the top! A traditional remoulade can be nice, but I like a spicy, garlicky warm fresh tomato sauce.

        1. Cornmeal mixed with flour is my standard. Mostly cornmeal though. And bacon drippings are a must!
          I had some recently at the Oliver Hardy street Fest in Harlem, Georgia and they were so heavily coated in a tempura type batter and you couldn't taste or appreciate that there was even a tomato slice under it. What a shame :(
          No sauce needed for me.


            That is supposedly the recipe from the Irondale Cafe outside Birmingham, AL, which is the basis for the whistle stop cafe.