Appalachian Fried Green Tomatoes: A Southern Classic

Welcome to my West Virginia Kitchen!  There's something truly special about Fried Green Tomatoes.  This southern delicacy has been cherished for generations, with its crispy exterior and tangy interior offering a unique flavor experience.

Whether you're looking to bring a taste of the Appalachians to your kitchen or just want to try something new, this recipe is sure to delight.  Follow along as we explore the history, ingredients, and step-by-step instructions for making the perfect fried green tomatoes.  I can't wait to share this one with you so...

Let's get started!

THE HISTORY OF FRIED GREEN TOMATOES:

Fried green tomatoes have a storied past in southern cuisine, particularly in the Appalachian region.  Traditionally, these tomatoes were a way to use up the last of the tomato crop before the first frost.  Over time, they became a beloved dish, often served as a side or appetizer.  Their popularity even led to the famous novel and film, "Fried Green Tomatoes at the Whistle Stop Cafe," cemented their place in American culinary culture.  

INGREDIENTS:

To make the best fried green tomatoes you'll need the following ingredients:

• 4 Large Green Tomatoes
• 2 cups Buttermilk
• 1 cup Yellow Corn Meal
• 1 cup All-Purpose Flour
• 1 tsp each Garlic Powder, Onion Powder, and Paprika
• Salt and Pepper to taste
• 2 Eggs
• Vegetable Oil 

STEP-BY-STEP INSTRUCTIONS:

1.  Prepare the Tomatoes:  Start by washing the green tomatoes throughly.  Cut them into 1/4 inch thick slices, discarding the ends.  Lay the slices on a paper towel and lightly salt them.  Let them sit for about 10 minutes to draw out excess moisture. 

2.  Set Up Your Dredging Station:  In one shallow bowl, combine the cornmeal, flour, salt, black pepper, garlic powder, and paprika.  In another bowl, whisk together the buttermilk and eggs until well combined. 

 

3.  Coat the Tomato Slices:  Dip each tomato slice into the buttermilk mixture, allowing any excess to drip off.  Then, dredge the slice in the cornmeal mixture, ensuring it is well coated.  Place the coated slices on a plate and let them rest there for a few minutes to help the coating adhere better.  

4.  Heat the Oil:  In a large skillet, heat about 1/2 inch of vegetable oil over medium heat.  The oil is ready with a small amount of the cornmeal mixture sizzles upon contact. 

5.  Fry the Tomatoes:   Carefully place the tomato slices in the hot oil, making sure not to overcrowd the skillet.  Fry for about 3-4 minutes per side, or until golden brown and crispy.  Use a slotted spoon to transfer the fried tomatoes to a paper towel-lined plate to drain the excess oil.  

6.  Season and Enjoy:  Season with salt and serve the fried green tomatoes hot, with all your favorite dipping sauces.  They make an excellent side dish, appetizer, or even a main course when paired with a salad or other vegetables. 

TIPS FOR THE PERFECT FRIED GREEN TOMATOES:

• Choose Firm Green Tomatoes:  Ensure the tomatoes are firm and not starting to ripen.  This helps maintain their shape and texture during frying.
• Patience is Key:  Let the coated tomatoes rest before frying.  This helps the coating adhere and results in a crispier crust.  
• Watch the Heat:  Keep an eye on the oil temperature to avoid burning the coating while ensuring the tomatoes cook through.

Appalachian Fried Green Tomatoes are delightful way to enjoy the unique flavors of the Southern Appalachians.  With their crispy coating and tangy tomato center, the are sure to be a hit at your next meal.  Follow this recipe and tips for a perfect batch, just like my grandma made, every time, and you'll see why this recipe has stood the test of time.  Enjoy the taste of tradition with every bite!  

And as always...

Happy Eatin' Y'all!

~The Kitchen Wife~