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Jim Andris, Sept. 17, 2003.
Fried Green Tomatoes
My mother used to make these every summer when I was a kid, but I have added a few spices to the recipe. They taste curiously like fried oysters, except the tomatoes have a tart flavor that mingles with the fried coating. This is one of these recpies that takes a while to prepare. It can take an hour, but the result is worth it.
2 lbs green tomatoes, large, firm, green, no pink anywhere
Wash and slice tomatoes 1/4 in. thick. They can be a bit thinner if you like. I have sliced them both directions. Put on a large plate.
Beat the eggs well and put in a wide, shallow dish. A flat soup dish works fine.
Mix the flour with the salt and spices well. Place in a wide, shallow dish.
Put enough oil in the bottom of a heavy 9 or 10 inch skillet to cover the bottom. I use Le Cruset enamel ware. Center the skillet on a large burner and heat on medium heat.
When the oil is hot, begin coating the green tomato slices, first each side with egg, and then with the flour mixture. I use both hands, left hand for the egg and then right hand for the flour. You may have to turn the tomato slice a couple of times in the flour and then shake the excess off. Place slice carefully in the skillet. Continue until the skillet is full. You will probably have to rinse the flour/egg off your hands at this point.
Watch carefully and turn each slice when the color is medium to dark brown. Try to turn in the order you placed them in the skillet.
When the slices are brown on each side, remove with a fork or cooking utensil to a serving dish. I put a paper towel on the dish to absorb the extra grease. This is an oily dish.
Continue this routine until all the tomatoes are cooked.
Number of Servings
As a side dish, this will serve four. As a dish with one other dish,
this will serve 2-3.