Simpler Living Blog

RECIPES

Green Tomatoes Week: Classic Fried

My grandmother, Fannie Green always made fried green tomatoes for me. These are about as basic as they get. Green tomatoes have a very delicate flavor and can be overwhelmed with other seasonings. I like the plain, simple fried green tomatoes best.

How-To:

Lodge cast iron1171590 — This Lodge Cast Iron Starter Set is available at lehmans.pro or Lehman's in Kidron, Ohio.

Before slicing and flouring tomato, start lard to melt in cast iron skillet. You want 1 to 2 inches of melted lard in which to fry your tomatoes. The lard should be 350 °-370 °; be sure to check it with your thermometer.

Cut a medium-sized (tennis ball-sized) green tomato into 1/4 inch slices.

Dredge sliced tomatoes through unseasoned flour. Flour both sides equally.

Drop floured slices into pan as you flour them. Donâ€™t allow them to sit, or the flour will get soggy and wonâ€™t crisp up when you fry it.

fried gr tomatoes 83942977 — Tasty fried green tomatoes.

Fry until lightly browned, flip and fry other side.

When both sides are lightly browned, remove tomatoes from pan and lay in single layer on paper towel, brown paper or butcher's paper to drain. While still hot, season with salt and pepper. Serve hot.

Not many made it to the table. We would snitch them off the paper towel as they cooled!

Green Tomatoes Week: Classic Fried

KateSoehnlen

These are about as basic as they get. Green tomatoes have a very delicate flavor and can be overwhelmed with other seasonings.

Ingredients

1 medium green tomato (tennis ball sized)
Unseasoned flour
Lard (enough for 1–2 inches in a cast iron skillet)
Salt
Pepper

Instructions

Start by melting lard in a cast iron skillet before slicing the tomato.
Heat the lard to 350°F–370°F and check with a thermometer.
Slice the green tomato into 1/4-inch thick slices.
Dredge each slice in unseasoned flour, coating both sides evenly.
Place floured slices directly into the hot lard immediately after coating.
Do not let the floured slices sit or the coating will become soggy.
Fry until the bottom is lightly browned.
Flip each slice and fry the other side until lightly browned.
Remove the tomatoes and place them in a single layer on paper towels or butcher paper to drain.
Season immediately with salt and pepper while still hot.
Serve warm.
Eat immediately for best texture and flavor