From Garden To Plate: The Timeless Charm Of Fried Green Tomatoes

TANGY FLAVOR IN YOUR MOUTH

If you like tangy, salty, and crispy, then you just might love this recipe that my Mother-In-Law Nannie Mae Howard shared with me during my many years in Kentucky.

MOM & DAD'S PERFECT GARDEN

My Dad has the most beautiful garden I've ever seen. He's a true pro. After years and years of working on the farm, planting vegetable and flower gardens, he and my Mom were a great team, and he's still doing it. He's got one of the most beautiful vegetable gardens I've ever seen.

I visited Dad this past weekend and noticed that there were green tomatoes on his plants in the garden. I don't know what it is about the very first green tomatoes of the season, but as soon as I see green tomatoes that are a pretty good size, I always have to grab a couple and make fresh Fried Green Tomatoes.

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A PIECE OF MY PAST

I never ate a green tomato in my life, until I moved to Kentucky back in the early 1990s. I lived in a quaint little town called West Liberty, Kentucky.  The people of that town were so kind to me, and my Mother-In-Law taught me all kinds of different recipes during my time there. Recipes like Chess Cake, Sweet Potato Pie, Sweet Tea, and fried zucchini and tomatoes.

HOW TO MAKE FRIED GREEN TOMATOES

INGREDIENTS

• Corn Meal
• Salt
• Pepper
• Garlic Salt
• Oil

DIRECTIONS

• Pour Two tablespoons of oil into a large iron skillet. Heat on mid-high.
• Slice two green tomatoes about 1/8 inch thick.
• Pour 1/2 cup of corn meal into a baggy and season to taste. (Typically I put about 3 teaspoons of pepper, 1 teaspoon of salt, and 1 teaspoon of garlic salt in with the corn meal)
• . Shake the bag.
• Now add your sliced green tomatoes to the bag and shake well.
• Once your skillet grease is hot, place each corn meal-covered tomato slices in the grease.
• Fry for about 3 minutes per side until golden brown.
• Remove from frying pan and place on a paper towel, to get rid of excess oil.
• Serve promptly.