A couple of weekends ago I visited my home state of Arkansas to celebrate my dad for Father’s Day and his birthday. In my family the most important part of celebrating is the food. We generally plan our days around what we will be eating where and when. (Clearly the apple didn’t fall far.) We manage to stay full the entire time we are together.
One item I requested was fried green tomatoes. My mom, though originally a Yankee from Minnesota, has managed to acclimate to the South during the past 30 years and can fry up chicken, squash, and green tomatoes with the best of ’em. I asked her to show me the fried green tomatoes step-by-step, so we grabbed a couple from my dad’s huge garden and whipped them up. After the tomatoes were eaten and the counters were wiped clean, my mom said, “There ain’t room for sissies in southern cookin’!” Amen, Moma. Spoken like a born and bred Southerner.
Sandy’s Fried Green Tomatoes
2 large or 4 small green tomatoes, thinly sliced
2 eggs, lightly beaten
2 tablespoons milk or cream
1½ cups cornmeal mix
Salt & pepper
- Optional: In a cast iron skillet, fry some bacon and set aside. My mom likes to fry her green tomatoes in bacon grease. You could also just use vegetable oil over medium-high heat.
- Set up a dredging station. In one bowl mix eggs and cream, and in another mix cornmeal and salt & pepper.
- Thinly slice the tomatoes. My family likes ours thinner rather than thicker, but it’s really up to you. Coat each slice in the egg mix and then the cornmeal mix.
- Fry the tomatoes a few at a time in hot oil until golden brown. Drain on paper towels and season with a little salt while they are still hot.