Fried Green Tomatoes

Fried green tomatoes.  What's not to love?  The movie is a southern classic and filmed just up the road from my parents' house in Juliette, GA.  The Whistle Stop Cafe actually still stands there today.  And if you've ever seen the movie, then you'll understand why my bridesmaids gave me a roll of plastic wrap.

{ Sorry, Mom. }

Now of course, the film's namesake dish doesn't exactly get all the spotlight in the movie.  Another, shall we say, recipe does.  But when my recent visit to Macon resulted in my returning with green tomatoes... well, a girl's gotta do what a girl's gotta do.

A little research and a little experimenting later... behold!  Something I always deemed too difficult to make.  Darn good fried green tomatoes!  Panko bread crumbs make for an excellent crunch, superior to the corn meal versions in my opinion.  And Cajun seasoning gives them a good bite.

PS - if you ever visit the Whistle Stop Cafe, I might steer clear of the BBQ. :)

{ I definitely ate two before taking this picture.  Oops. }

Fabulous Fried Green Tomatoes

Yield: Appetizer-sized servings for 4

Ingredients

• 2 large green tomatoes, ends removed, cut into 1/4" slices
• 3/4 cup flour
• Fresh ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon seasoned salt
• 1 1/2 cups buttermilk
• 1 1/2 cups plain panko { Japanese-style } bread crumbs
• 1 tablespoon Cajun seasoning
• 1/2 cup vegetable oil

Equipment

• 3 medium shallow bowls
• Cast iron skillet { or other heavy-bottomed frying pan }
• Stainless steel tongs { plastic ones might melt! }

Directions

1. Prepare yourself a dredging assembly line of sorts.  In first bowl, combine flour, both peppers and seasoned salt.  Pour buttermilk into a second bowl.  Then, mix bread crumbs and Cajun seasoning into a third bowl.
2. One slice at a time, coat both sides of tomatoes in flour mixture, then buttermilk, then bread crumbs.  Pat down to ensure adequate coverage for crunch.
3. Heat oil in skillet over medium heat to 350*.  Now if you're like me and don't have a thermometer up to the job... here's a trick.  Find a wooden spoon.  Dip just the tip of the handle in your hot oil.  If it bubbles almost immediately, you're good to go.
4. Transfer breaded tomatoes to skillet using tongs and fry in batches, 2-3 minutes per side.  Gently remove tomatoes when done and place on paper towel-lined plate to drain.
5. Serve warm, with goat cheese and a chiffonade of basil if desired.

Or you could just eat them straight of the paper towel-lined plate, like me.  And then call your neighbors to come get some so you don't single-handedly eat them all.  Not that I did.  Eat them all, I mean.  I did actually call the neighbors.

Now... what to do with leftover buttermilk.  Biscuits, anyone?