If you are anything like me, you spent a good portion of your childhood watching the same movies over and over again. The movies changed from time to time, but for the most part I watched the same movies again and again. The movies that I watched constantly were Top Gun, White Christmas, Greece, and Fried Green Tomatoes.
Obviously I want to talk about Fried Green Tomatoes today. Being from a small town in Pennsylvania, there really were not restaurants where I could try fried green tomatoes. Ever since I saw the movie, I wanted to try them. Oh, and really good barbecue. Anyway, over the past few years I have tried making them with different crusts. We have tried using only flour, flour mixed with corn meal, only cornmeal, and flour mixed with corn masa. Corn masa wins by far. It is basically flour made out of super fine ground corn. It can be found in the ethnic section of many grocery stores.
One of the things that I did not like about fried green tomatoes on my first few attempts was how sour they were. In order to eliminate the sour taste, sprinkle the tomatoes with a small amount of sugar prior to breading them. It does not add a sweetness to the tomatoes, it only removes the sour.
I like to serve my fried green tomatoes with homemade ranch and some hot sauce. Enjoy them while they are still warm but not hot. These are a great end of summer/early fall treat when green tomatoes are plentiful. Just be certain that your tomatoes are green the whole way through.
Fried Green Tomatoes
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients (8 slices)
- 2 green tomatoes
- 1/4 cup corn masa
- 1/4 cup all purpose flour
- 1/8 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- 1/2 teaspoon black pepper
- 1 egg
- 2 tablespoons milk
Slice the tomatoes into 8 slices. Place the tomatoes on a paper towel and sprinkle the tomatoes with salt. Allow to sit for 10-15 minutes to remove some of the moisture.
On a medium-sized plate, combine flour, masa, smoked paprika, salt, cayenne, and pepper. In a medium-sized bowl, best the egg and the milk together.
Heat a large skillet over medium-high heat.
Blot the tomatoes dry with a paper towel. Sprinkle the tomatoes with a small amount of sugar (about the same amount that you would salt the tomatoes with). Dredge the tomatoes in the flour mixture then the egg mixture and again with the flour mixture. Continue with all the tomato slices.
When the pan is hot, add oil. Fry the tomatoes on both sides until brown. Remove from the pan and place on a plate lined with paper towels. Sprinkle with sea salt.