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** Fried green tomatoes **

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Fried green tomatoes

*Fried green tomatoes* are a side dish usually found in the Southern United
States, made from unripe (green) tomatoes coated with cornmeal and


· 1 Traditional preparation
· 2 Fried green tomatoes with shrimp remoulade
· 3 Pennsylvania Dutch version
· 4 Other uses
· 5 See also
· 6 References

*Traditional preparation[edit]*

Traditional preparation of fried green tomatoes begins by cutting the
tomatoes into approximately 1/4-inch (~1 cm) slices. They are then
seasoned with salt and pepper, coated with plain, coarse cornmeal, and
shallow fried in bacon fat for a few minutes each side, or until golden
brown. Shallow frying is preferred, as the tomatoes do not float in the
oil, which allows the weight of the tomato to press the cornmeal to the
underside of the tomato. This negates the need for a 'wash' (see below).

Alternatives include using breadcrumbs or flour instead of cornmeal, and
frying in vegetable oil or other fat.

A 'wash' may be used; in this case, the sliced tomatoes are first dipped in
a liquid before the cornmeal is added. This liquid is usually buttermilk,
or occasionally beaten egg. Using beaten egg results in a slightly firmer
texture than using buttermilk. 'Washes' are used because cornmeal does not
readily stick to raw green tomatoes. Adding the liquid helps the cornmeal
stay in place during the cooking process. This also results in the coating
on the tomato becoming thicker and less


when are green tomatoes in season

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