Fried Green Tomatoes

Dinner Friday night with a friend. We headed to Main Street Bistro at the Princeton Shopping Center.  This place thrives because their food is consistently very tasty.  Our dinners were excellent, but our appetizer of fried green tomatoes was especially noteworthy.  I also had this classic southern farm dish at Dinosaur Bar-B-Que in New York City recently, but while theirs was good, Main Street’s was sublime.  Try it while it’s on their June menu, dipped in buttermilk and cornmeal, and served with  frisée and warm bacon vinaigrette. (Try the gaucho steak or Tuscan pork tenderloin, and lemon pudding too.)

I used to make fried green tomatoes with my end-of-summer tomatoes, but if you have tomatoes in your garden now, and can bear to pick a few while still green, make your own soon, and eat your fill.  Nathalie Dupree provides a very simple version in her “New Southern Cooking,” simply slicing the tomatoes thick, coating on both sides with seasoned flour or cornmeal (I use both), and frying in butter (others use oil, lard, or bacon grease).  You could also expand your seasoning beyond salt and pepper.  How about some Old Bay or Cajun spice? Or curry or masala?  For brunch, serve the tomatoes with fried eggs and grits…am I in heaven?

Faith Bahadurian

4 thoughts on “Fried Green Tomatoes

  1. I have tried fried green tomatoes – but mine always turn out soggy for some reason – I also put many different spices – usually cajun. Aside from texture the flavor is great!

  2. Regarding the sogginess, do you make sure the pan and oil are really hot before putting the coated slices in?

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