Fried Green Tomatoes

Fried green tomatoes — unripe tomatoes sliced thick, dredged in seasoned cornmeal, and fried until golden — are a Southern institution that emerged from the same economy as every other fried Southern food: cheap ingredients (unripe tomatoes from the garden), cornmeal (the universal coating), and hot fat. The tartness of the unripe tomato against the seasoned cornmeal crust, served with remoulade or ranch dressing, is a flavour combination that converts anyone who thinks tomatoes must be red to be useful.

Green (unripe) tomatoes sliced 8-10mm thick, dredged in seasoned cornmeal (salt, pepper, cayenne, sometimes a flour-egg-cornmeal three-stage breading), and fried in a skillet with a generous layer of oil or bacon drippings at 175°C until both sides are deeply golden and crispy. The tomato inside should be warm, slightly softened but still firm, and tangily tart — a counterpoint to the crispy, savoury coating.

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