Ohio Fried Green Tomatoes
List of Ingredients
from the Columbus Dispatch
Wednesday, August 30, 2000
This recipe comes from Whistle Stop Cafe Cookbook by Fannie Flagg (Ballantine Books, 1995), who was nominated for an Academy Award for her screenplay of the movie Fried Green Tomatoes.
To keep the cooked tomatoes from getting soggy before they are served, stand them up like wheels in the serving dish instead of stacking them.
3/4 cup self-rising flour
1/4 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup milk
Vegetable oil
3 or 4 green tomatoes, cut into 1/4 -inch slices
Recipe
In a large bowl, combine the flour, cornmeal, salt, pepper and milk and mix until smooth. The batter should resemble pancake batter; if necessary, add enough milk to thin it.
In a large skillet, add oil to measure about 2 inches deep and heat to 375.
Working in batches, dip 1 tomato slice into the batter, allowing any excess batter to drip back into the bowl. Transfer several tomato slices to the skillet and fry until browned on both sides, turning once carefully with tongs.
Transfer to a colander to drain. Repeat with the remaining ingredients. Serve warm. Makes 4 servings.
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