FRIED GREEN TOMATOES

Yes, there really is a trick to making gorgeous fried green tomatoes. I'm from the South and have fried hundreds of them. Fried Green Tomatoes are about the "how" -- that is, the technique.

Don't let the length of this article scare you off. I've included the reasons for the techniques I suggest.

When they're done right, they're incredibly delicious. But... when done wrong, you'll end up with something tasteless -- and downright unattractive.

Too often, I read recipes that don't explain the *why* of making genuinely beautiful fried green tomatoes. If you'll read all the way through these instructions, you'll have fantastic fried green tomatoes.

I haven't mentioned the amount of salt, pepper and sugar, nor the amount, of green tomatoes -- this recipe can be used to fry 2 or 3, or to make enough for a crowd.

Slice your green tomatoes 1/3 of an inch thick. Some people slice them too thickly -- which means that your batter will get soggy and they won't have a crisp exterior. Slice them too thinly and they're tasteless.

Lay the sliced tomatoes on a foil-covered baking sheet (or simply lay foil on your counter) and generously add salt, pepper and a pinch of sugar to each one.

for at least 15 minutes. You'll notice that the tomatoes will start to sweat liquid -- this is what's supposed to happen.

Pour the canola (or peanut) oil into your skillet to a depth of one inch, and turn your heat to high. Use a cooking thermometer to make sure you bring your oil up to 360 degrees.

Having a high temperature before you put in your battered green tomatoes is really important -- it's what makes them crisp, and helps them to color really beautifully.

Meanwhile, in a paper sack or gallon freezer bag, mix the flour and cornmeal.

In a bowl, mix the egg with a fork, then pour in the buttermilk and mix.

Put the slices of green tomato into your flour/cornmeal mixture and turn to coat. I usually do all of my tomato slices before moving on to the next step.

See how the flour/cornmeal sticks to the tomatoes? This is because of the liquid that comes to the surface because of the salt and sugar.

Now place the green tomato slices into the egg/buttermilk mixture, and then BACK into the sack to coat them with your flour/cornmeal mixture. Shake off the excess.

This Is What They Look Like Just Before You Fry Them

Once your oil has reached the right temperature (did I mention how important it is to get your oil heated to 360 degrees? It's important -- really. The tomatoes need to fry quickly so the oil won't penetrate the tomatoes and make the batter soggy from the inside.)

Slowly lower the battered tomatoes into the oil -- I usually put in about six at a time.

Let them fry for several minutes (you'll see that the bottom has turned a golden brown) then carefully turn the slices over and let them continue to fry until they're golden on all sides.

This Is What They Look Like While Frying

And Once They Start Turning Golden Brown on the Bottom

Using a slotted spoon, remove the fried green tomatoes to a plate that has been lined with paper towels.

Covering them will cause the crust to soften and become soggy.

the tomatoes on top of each other until they have been on the plate for at least 10 minutes. Stacking them will cause the ones on the bottom to become soggy.

Wait a minute or two for the oil to return to 360 degrees, and then put in another batch of battered green tomatoes.

Before you serve them, salt the fried green tomatoes again. Believe me; they really do need a second salting for flavor. You'll get raves!

Some people like to eat them with ranch dressing. I like to eat them with sour cream -- or just as they are!

Fried Green Tomatoes!

Frying green tomatoes is an art. Don't become discouraged if your first batch doesn't look like the photo. You'll have the best chance of success if you follow my directions to the letter.

Yes. Green tomatoes are very acidic, and the sugar will balance that tartness and give them a wonderful depth of flavor.

Green tomatoes will extrude juices when frying. I've discovered that double dipping them in a batter (specifically, a batter with egg/buttermilk) creates a crisp exterior, and a perfectly-textured interior.

Frying is an art. Really. Ask any chef. Of all the cooking techniques, I really believe that frying is one of the most difficult. If your oil is not hot enough, you end up with odd-looking tomatoes. If the oil is too hot, the outside will brown too quickly and your tomatoes won't be cooked all the way through.