I’m a relative newcomer to fried green tomatoes. I don’t remember my mother ever cooking them at home. It is unclear exactly where the idea of frying green tomatoes came from, but a quick survey of some Southern cookbooks did reveal that in some parts of the South, they are often served as the main course with gravy. Sounds good to me!
At some point, Southern chefs were inspired to serve them in creative new ways and a whole new generation discovered the beauty of the fried green tomato.
Although green tomatoes may be battered or breaded in many different ways, I prefer the old-fashioned way of simply coating the tomato slices in cornmeal and frying them in butter. I use Martha White® Self-Rising Corn Meal Mix which has a little flour in it. Some cooks use plain corn meal and add a little flour. I have discovered that I can get more corn meal to stick by dipping the slices in egg white. If you prefer a spicy version, feel free to add your favorite seasonings to the corn meal.
These days, fried green tomatoes are often served as a side dish. This recipe includes a horseradish sauce, which also makes an interesting appetizer or first course.
How do you cook your fried green tomatoes? Do you ever serve them with gravy?