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Fried green tomatoes

Anne Byrn's Fried Green Tomatoes

Serves: 4

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3 to 4 green tomatoes, peeled
Salt and freshly ground black pepper
1/3 cup all-purpose flour
1/3 cup white cornmeal
1/2 teaspoon salt
Peanut or vegetable oil, for frying



Cut the tomatoes into about four nice slices each.

In a large bowl, combine cold tap water with 2 teaspoons salt and a couple of ice cubes. Add the tomato slices and refrigerate for 2 hours or up to overnight.

When ready to fry, drain the tomato slices and pat dry with paper towels.

Place the flour, cornmeal, 1/2 teaspoon salt and a few grindings of pepper in a shallow bowl or pie plate. Stir to combine.

Dredge the tomatoes in the flour mixture, coating well on all sides. Place the tomatoes on a baking sheet and refrigerate or freeze while you heat the oil.

Heat the oven to 200 degrees. Place a colander or wire wrack on a rimmed baking sheet.

In a large cast iron skillet, pour the oil to measure 1 inch up the sides of the pan. Place over medium-high heat and heat the oil to 350 degrees, or until a pinch of cornmeal sizzles when added to the oil.

Remove the tomato slices from the fridge, and carefully drop three or four slices at a time into the hot oil. Fry until golden brown, about 2 minutes per side. Transfer to the prepared colander to drain. Transfer the drained slices to a second baking sheet and keep warm in the oven. Repeat with the remaining tomato slices.

Serve warm.

Photo: Danielle Atkins


About the recipe

This recipe was originally published in Anne Byrn's Taste of a Place column.