2mediumGreen tomatoesChoose tomatoes that are green or just beginning to turn yellow
4tbspFlourTo dredge the tomato slices. Add salt and pepper or some Old Bay seasoning.
PatienceLOTS of patience
Wash tomatoes. Do not peel. Remove stem. Cut slices about 1/4 inch thick.
Heat fat in the cast iron skillet until it shimmers. I like to use coconut oil or lard
Dredge each slice in the flour waiting in a shallow dish or saucer.
Place the slice into the hot fat
Allow to cook for at least 3 minutes on medium heat. DO NOT RUSH. Being patient for this first side will help your tomato slices to stay attractive. They will be very delicate as they become tender.
My process for Fried Green Tomatoes is pretty specific! I like to choose tomatoes that are getting a 'blush' of yellow on them. The citrus flavor is enhanced with the ripening sugars. But, my mother always used VERY green tomatoes. Try both to get the one that please you the most. It's nice to have variety.I don't use any 'breading', only a dredge of flour to coat each slice and help stabilize the tender tomato.I like to use coconut oil or some of my home-rendered lardCast Iron Skillet is essential. I have a large collection of vintage and older skillets. For this project, I used a skillet that is approximately 9 inches in diameter with pour spouts on each side. Serve HOT. When plated, the slices should be too hot to eat. They will cool quickly.
Fried Green Tomatoes https://thelegacygardens.com/fried-green-tomatoes-tips-recipe/ August 29, 2019