Anatomy of a Classic: Fried Green Tomatoes
Fried Green Tomatoes
4 to 6 green tomatoes, sliced
2 cups buttermilk (old-fashioned whole buttermilk that still has fat in it) mixed with 2 large eggs
2 cups White Lily (self-rising) flour mixed with 1 cup stone-ground (medium) cornmeal,
½ tsp. garlic powder, ½ tsp. onion powder, generous pinch of salt, and freshly ground black pepper
2 cups canola oil mixed with
1 cup (2 sticks) unsalted butter
(or 1 cup canola oil, 1 cup butter, and 1 cup pork fat)
Place sliced tomatoes in colander. Salt lightly, and let sit for about 5 minutes to help draw out moisture. Rinse under cool water and pat dry with paper towels.
Working one at a time, completely coat each tomato slice in the wash and then in the dredge, gently shaking off excess.
In a cast-iron skillet over high heat, bring butter and canola oil to 350ºF (use a candy thermometer). Reduce heat to stabilize. Working 3 slices at a time, fry the tomatoes until golden brown, turning only once (about 3 to 4 minutes total cooking time). Use a spatula to flip the tomatoes away from you so you don’t get splashed. Transfer each batch to drain on brown paper bags.
Meet the Chef
Charlotte, North Carolina
Acme Food & Beverage Co. (Carrboro, North Carolina)
On the menu:
Smoked local pork belly with collard greens and bread and butter pickles made from summer squash
Food is a story, and the restaurant’s most important job is to tell that story.
Drives a thirty-year-old Chevrolet pickup