Cut the Tomatoes: Cut the green tomatoes into cubes instead of slices.
Add Milk: Place the cubed tomatoes in a bowl and pour milk or buttermilk over them.
Mix Dry Ingredients: In a large plastic bag, add cornmeal, some flour, salt, and pepper. Seal the bag and shake well to mix the ingredients.
Coat the Tomatoes: Place the cubed tomatoes in the plastic bag with the dry mixture and seal the bag tightly. Shake the bag to coat the tomatoes thoroughly.
Fry the Tomatoes: Heat oil in a large skillet over medium-high heat. Once the oil is hot, add the coated tomatoes and fry until they are golden brown and crispy.
Serve: Serve the fried green tomatoes while they are hot. They are the absolute best!
Benefits of Fried Green Tomatoes
Rich in Antioxidants: Green tomatoes are packed with antioxidants, such as vitamin C and beta-carotene, which help fight free radicals and reduce oxidative stress in the body.
High in Fiber: The fiber content in green tomatoes aids in digestion, helps maintain a healthy gut, and can assist in regulating blood sugar levels.
Vitamin K: Green tomatoes contain vitamin K, which is essential for bone health and helps in blood clotting.
Lycopene: Although more abundant in red tomatoes, green tomatoes still contain lycopene, which is known for its potential to reduce the risk of certain cancers and heart disease.
Low in Calories: Green tomatoes are naturally low in calories, making them a good addition to a balanced diet.
Potassium: Green tomatoes provide potassium, which is crucial for heart health and maintaining normal blood pressure.
History of Fried Green Tomatoes
Origins and Cultural Significance:
Southern United States: Fried green tomatoes are most commonly associated with Southern cuisine in the United States. The dish is considered a staple in Southern cooking, often served as a side dish or appetizer. It is especially popular in the late summer and early fall when tomatoes are abundant but not fully ripe.
Immigrant Influence: Some food historians suggest that the dish might have roots in the culinary practices of immigrants, particularly from the Midwest. The recipe for fried green tomatoes was published in various cookbooks in the early 20th century, including those from Jewish-American communities, indicating a broader cultural influence.
Depression Era: During the Great Depression, fried green tomatoes became a practical dish for many households. Utilizing unripe tomatoes that might otherwise go to waste was an economical way to make use of available produce.
Literary and Film Popularity: The dish gained national attention and renewed popularity with the release of Fannie Flagg’s novel “Fried Green Tomatoes at the Whistle Stop Cafe” in 1987 and its subsequent film adaptation in 1991. The story, set in the South, highlighted the dish as a beloved comfort food, further embedding it in American popular culture.
Modern Day:
Today, fried green tomatoes are enjoyed across the United States and beyond. They are featured in many restaurants, especially those specializing in Southern cuisine, and have been adapted into various recipes, including sandwiches, salads, and gourmet dishes. The dish remains a symbol of Southern hospitality and tradition