Fried Green Tomatoes

My dear friend Lou and I are treating ourselves rather royally this coming Sunday/Monday to a cooking seminar at Fearrington Village with executive chef Colin Bedford. In honor of that upcoming venture I give you this version of a Fried Green Tomato. This initially appeared in the 1987 book by Fearrington creator/owner (now deceased) Jenny Fitch titled The Fearrington House Cookbook. It’s rather plain for my personal taste, but add the sauce from Georgia Brown’s in DC and you’ll be in love all over again. I’ll post Georgia Brown’s exquisite ramped up version of the good ole Southern fried green tomato in the next couple of weeks. And that is a promise that you will beg me to keep!  D.I.V.I.N.E.

Fried Green Tomatoes I6 medium green tomatoes cut into 1/4″ slices
1 1/2 cups buttermilk
1 cup cornmeal
1/2 cup unbleached flour
1 t salt
1 Tbs ground black pepper
1 1/2 t cayenne pepper
2 t dried thyme
1/4 cup peanut oil
1/4 cup vegetable oil

Fried Green Tomatoes IISoak tomato slices in buttermilk.
Mix together cornmeal, flour and spices.
Dredge tomato slices in cornmeal mixture.
Combine oils in large skillet and heat on medium.
Sauté over medium heat for about 2 minutes per side, until golden.
Drain on paper towels.
Fried Green Tomatoes III

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