Beth grows a food garden in her back and side yard. Loves it — the planting, digging, watering, and especially the eating what she has grown. A real satisfaction.
On this night, she came in from the back yard with a load of goodies she had just picked. Several cobs of corn, kale, and a handful of green tomatoes. The dinner to follow was as lovely as you might imagine.
To me, she requested the making of fried green tomatoes. I’d seen the movie of the same name when it came out in 1991, but never gave the dish any thought. I looked up a few recipes, and the variations were minimal. Some didn’t have eggs. Some even only had cornmeal. But it was basically: batter and fry. This is the one I went by.
- 1/4 cup milk
- 1/2 cup flour
- 2 eggs, beaten
- 3/4 cup corn flour (corn meal is more traditional)
- olive oil
You slice up the green tomatoes and then salt and pepper them, letting the salt and pepper soak in. Then dip the slices in the milk, then in the flour, then the eggs, and then the corn flour. Then fry them in the olive oil until brown, about 3 minutes per side. And god, they were good.