Fried green tomatoes, a Alabama delicacy!

Fried green tomatoes: Styling by Andrew LaMae Hopkins from his collection. hand block French wallpaper sample from the 1950's copying a early 19th century French classical design. Old Paris porcelain luncheon plates and dinner plates in the troubadour style made by Jacob Petit circa 1830's. 1840's Old Paris porcelain platter. American late 19th century serving fork. Early 19th century English cut glass Georgian decanter. Early 19th century French Empire glass from my Family. French linen monogram napkin mid 19th century from French boyfriends family. 1850's Southern coin silver fork made by A, Kapp from the Bruin family of Spring Hill, Mobile, Al. Ivory handed knife made in Toulon, France by Henfsling from French boyfriends family circa 1820's.

                      As the Summer ends I enjoy the last few dishes of fried green tomatoes fresh from my garden. A Southern delicacy made famous by a hit movie and novel by the same name. I have to say that since I have been back in Alabama I eat this dish once or twice a week. It is easy to make. Here is my recipe for this delicious simple Southern fare! Here in Alabama I was thought how to cook without measuring so I have tried to measure out amounts for you.




Andrews Fried Green Tomatoes Recipe



3 medium, firm green tomatoes

I half cup of seasoned Italian bread crumbs

1/4 cup of butter milk

2 beaten eggs

1/2 teaspoon salt

1/4 teaspoon pepper

Cooking oil





1: Cut unpeeled tomatoes into 1/4 inch slices. Whisk butter milk and eggs together and session with salt and pepper. Meanwhile, place bread crumbs, milk/ eggs mixture, and sliced tomatoes in separate shallow dishes.



2: Heat 2 inches of cooking oil in a fry baby or large cast iron skillet to 350'. Dip tomato slices with a fork in milk/eggs mixture, then bread crumbs on both sides. In the skillet, fry 3 or 4 of the coated tomato slices at a time, for 2-3 minutes on each side or until brown. The slices should float up to the top. As you cook the rest of the tomatoes. Place on paper towel to drain oil. Season to taste with salt and pepper and serve. Now you can say bon appetit in a Alabama accent.

            

Cut unpeeled tomatoes into 1/4 inch slices.

Whisk butter milk and eggs together and session with salt and pepper.

place bread crumbs in a shallow dish

Using a fork dip tomato slices in mike/egg mixture

Then coat in bread crumbs

Place into hot oil they should float up right away.

Flip and make sure both sides turn golden brown

Place on paper towel to drain oil.

Season to taste with salt and pepper and serve.

In New Orleans this Southern dish is made Creole by serving with a remoulade sauce, but I like them without and just a glass of Harveys Bristol Cream sherry

Now say bon appetit! in a Alabama accent and enjoy!