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Twink's Treats: Fried Green Tomatoes

Twink's Treats: Fried Green Tomatoes

I love to read! I’ve shared that with you in the past, but just want to reiterate.  Reading opens up a whole new world, both intellectually, emotionally, spiritually and cuisine-a-lly (a Twinkle word)! It’s a way to escape daily struggles and focus on a totally different world, whether you like fiction, non-fiction, love stories, mysteries, thrillers, history, or the foodie world!  I like them all.  I love to read about food as much as I love feeding my addiction for good novels.  I’ve learned so much from all of them.  In fact, one of my very favorite books is “Fried Green Tomatoes at the Whistle Stop Café”, by Fannie Flagg. She’s a great author, witty and down to earth at the same time.  And the book also brought recognition for one of my favorite foods, fried green tomatoes.

Fried green tomatoes are not exclusively southern – they first appeared in 19th century cookbooks in both the northeast and Midwest as well as being served up in the South.  It makes sense – it gets cooler quicker in those states, and tomato crops don’t have as much time to ripen.  In fact, that’s why I’m writing about them today.  I helped my father with some yard work this weekend, and he still had a healthy tomato vine (in November!) with 20-plus good sized green tomatoes.  So, we picked them and I made some fried green tomatoes. During the summer months, I don’t know if I could bring myself to pick them instead of letting them ripen, but now they are a treat.  Serve them with a dipping sauce, or put them on a sandwich, either way, they are great.  Here’s my version:

Twink’s Fried Green Tomatoes
3-4 medium green tomatoes, cut into ½ inch slices
2 large eggs, beaten
½ cup buttermilk
½ cup all purpose flour, divided
½ cup cornmeal
1 t. salt
½ t. pepper
Dash of cayenne pepper
Canola oil for frying

Pour oil to a depth of ½ inch in cast iron skillet or frying pan. Heat to about 375. Twink’s tip:  I use an electric skillet to ensure even temperature and browning. 
Combine eggs and buttermilk.  Combine ¼ cup flour, cornmeal, salt and peppers in a bowl.  Dredge tomato slices in remaining ¼ cup flour, dip in egg mixture, and dredge in cornmeal mixture.  Fry tomatoes, in batches, and cook about 2 minutes on each side or until golden.  Drain on paper towels, and sprinkle with additional salt.  Serve with this delectable sauce:

Dipping Sauce:
½ cup Hellman’s Mayonnaise
1/3 cup Heinz catsup
Dash of Frank’s Hot Sauce
Dash of Gulden’s Spicy Brown Mustard

Stir together. 
Enjoy!!

Until next time, be kinder than necessary, and remember that each day is a gift! -Twink

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