FRIED GREEN TOMATOES ~ The Self-Taught Cook™

So, as a true-blue born and bred Southerner, I have made fried green tomatoes before. I mean, if it wasn't our official "Food of the South" before the novel and the movie, it certainly moved up the ladder at that point. And just me say, "Fried Green Tomatoes at the Whistle Stop Cafe" is one of my all-time favorite novels, and "Fried Green Tomatoes" is one of my all-time favorite movies. Actually, anything written by Fannie Flagg is on my list. I have her latest novel, "I Still Dream About You" on my to-read shelf (yes, I really have a to-read shelf; actually, it's two shelves and a box, but who's counting?!? ) and I'm saving it for the first good beach day this year. Anyway, I digress. Friday, we were re-watching "Fried Green Tomatoes" and that just stirred me up. I had a couple of green tomatoes just beginning to show a little red, so it was a Now or Never situation. In the past, I have followed various recipes with varying degrees of success. They were never bad, but somehow I never reached Fried Green Tomato Nirvana. Yesterday, when I decided to try again, I was tired and in a hurry and didn't want to bother looking up the recipe. So, I decided to wing it, and guess what? Nirvana! Who knew?!?

FRIED GREEN TOMATOES

2 green tomatoes

All-purpose flour

1 egg

1/2 c milk

Kroger All-Purpose Seasoning

Cornmeal

Seasoned Bread Crumbs

Shortening

This is one of those recipes without a lot of exact measurements. You just have to "eyeball" it. Put shortening in your best cast-iron skillet (I used my chicken fryer because it's deeper) and heat to medium-high. While shortening is heating, pour flour into a bowl. In another bowl, whisk egg and milk together. In a third bowl, mix cornmeal and bread crumbs. Slice tomatoes, discarding the ends. Dredge slice in flour before dipping thoroughly in egg/milk mixture. Season to taste ON BOTH SIDES with All-Purpose Seasoning and then dredge slice in cornmeal/crumb mixture, making sure that each side is thoroughly covered. If shortening is hot enough, put slices in skillet. When one side is cooked (slightly brown and "blistered"), flip. When second side looks done, remove from skillet and drain on paper towels before serving. The batter should have them nice and puffy.

Now, I know that's not the best photography in the world, but that's some bee-yootiful food right there! : ) If you don't live in one of the states that have Kroger Supermarkets, you may have to substitute another brand of seasoning. The only reason I have it is because every time we visit my parents in Kentucky, we stock up, and every time they visit us in Florida, they bring some more. If you don't live in the right area, make friends with someone who does. Kentuckians are usually friendly, so it shouldn't be too difficult. : )

BTW, I have actually been to a Whistle Stop Cafe. It's located in Plant City, FL, and if you ever get the chance, stop in for some great food and atmosphere. I didn't see Ruth and Idgie, but it was still good.

MUSIC TO COOK BY