The recent chatter about green tomatoes causes us to come together today for an emergency session on how to fry this seasonal specialty.
"I’ve seen the movie," one reader says, "and I now have some and would like to make them, but I don’t know how."
Another says he’d eaten them at his grandmother’s table in days now gone by, and would love to repeat the pleasure, but doesn’t have the how-to. Another reader says … another reader says … and yet another asks … ?
So I say we should get right down to it, it being three recipes for this (I believe) utterly sumptuous but absolutely plain food specialty.
The first recipe dates back to an April 4, 1992, Forum column wherein I shared my beloved grandmother’s technique for making this oldtimer — a response to requests from movie-going Forum cooks at that time.
The second recipe, picked from an April 12, 1994, column, was snatched by me from a page in the spring 1993 edition of Veranda, which happened to be in my New Orleans hotel room.
This excerpt, from "Fried Green Tomatoes at the Whistle Stop Cafe," by Fannie Flagg included the specifics from that version.
The third and last of the fry-and-just-to-die-for green tomato recipes was shared by Bothell cook Roberta A. Hendrick in an Aug. 19, 1996, Forum column. Her recipe, she told us, came from Ethel Fenton of Edmonds, who originally shared her recipe in an Oct. 19, 1981, Forum column, and mentioned at that time, "I like to use a garlic press to make the grated onion in this recipe, which has been in the family for over 50 years."
The following recipes appear as originally printed in this column:
Gram’s fried green tomatoes
Wash, drain and core firm green tomatoes. Slice about 1/2-inch thick, coat slices with flour (shake off excess), dip in mixture of 1 egg beaten with 1/2 eggshell of water, then coat well with fine dry bread crumbs. In large skillet, over medium heat, fry tomatoes in hot bacon drippings (or oil) until golden brown and crusty on both sides, turning once. Lift tomatoes from pan and drain quickly on paper towels. Serve immediately or keep warm and serve with a milk gravy made from the pan drippings.
Fried green tomatoes
Slice tomatoes about 1/4-inch thick, season with salt and pepper, then coat both sides with cornmeal. Heat enough bacon drippings in large skillet to coat bottom of pan; add tomatoes and fry until lightly browned on both sides.
Fried green tomatoes
Use medium or large green tomatoes that have not yet begun to turn yellow or red. Wash, cut off stem end and small piece of tip. Slice tomatoes about 1/2-inch thick and set aside. In bowl, beat egg and water; mix in onion and season to taste with salt and pepper. Dip tomatoes in egg mixture, roll in crumbs to coat thoroughly and fry in a small amount of hot drippings until golden on both sides (tomatoes should be soft when tested with a fork).
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