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Fried Green Tomatoes - from Matthews Cafeteria


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We asked Michael Green of Matthews Cafeteria in Tucker to demonstrate how fried green tomatoes are prepared at the Southern eatery. It's a classic method based on how his Granny Ruby prepared them. -- Reagan Walker, Deborah Geering

Hands on time: 20 minutes  Total time: 20 minutes  Serves: Makes 8 slices

Ingredients:

    2 large, hard green tomatoes
    1/2 cup all-purpose flour, divided
    1 egg
    1/2 cup buttermilk
    1/2 cup cornmeal
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    Vegetable oil for deep frying

Instructions:

Cut green tomatoes into 1/3-inch slices. Pour out 1/4 cup all-purpose flour onto a plae and dredge each slice one at a time. Shake off excess flour. You'll still be able to see some of the green tomato through the flour coating. Combine egg and buttermilk in a deep bowl and dip each slice in this wash. Make coating mixture by combining remaining 1/4 cup all-purpose flour, 1/2 cup cornmeal, 1 teaspoon salt and 1/2 teaspoon ground black pepper, then dredge each tomato slice in mixture. Deep-fry in vegetable oil at 350 degrees for about 4 minutes, turning the slices at the 2-minute mark. Tomatoes will be golden brown but still firm. (If you don't have a deep fryer, use a Dutch oven or stockpot.) Drain the tomatoes in a pan with a rack or drip shelf, or on a brown paper bag. Serve immediately if possible; otherwise keep warm and do not stack.

Nutrition:

Per slice: 153 calories (percent of calories from fat, 53), 3 grams protein, 15 grams carbohydrates, 1 gram fiber, 9 grams fat (2 grams saturated), 27 milligrams cholesterol, 297 milligrams sodium.

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