Fried Green Tomatoes
The ultimate comfort food...fried green tomatoes, greasy and crunchy! In other states folks may throw away those last tomatoes clinging to the vine after the first frost. They're still green on the outside but slightly pink inside. There's no hope of them becoming completely ripe. Us folks in West Virginia slice 'em up and fry them! Perfect as a side dish or an appetizer.
There's multiple ways to coat and fry your tomatoes; use bread crumbs, cracker crumbs, cornmeal, or flour. Most folks dip them in beaten eggs before dredging, while other folks just dredge then fry. Salt and pepper as frying. Bacon grease can be add for an even zestier flavor. A pinch of baking soda in the flour will cause them to puff up a bit. Personally, I prefer them simply dredged through flour, salt, peppered and fried in veg oil.
You can be fancy and dip them in Ranch dressing or drag them through Ketchup, hillbilly style!
I found this Pie Recipe on allrecipes.com and thought it may be fun to try!
Green Tomato Pie
INGREDIENTS
1 recipe pastry for a 9 inch double crust pie
4 cups sliced green tomatoes
1 1/4 cups white sugar
1 teaspoon lemon juice
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch salt
2 tablespoons butter
DIRECTIONS
Preheat oven to 375 degrees F. Roll pastry and line a 9 inch deep-dish pie plate.
In a large bowl, combine sliced tomatoes, sugar, lemon juice, flour, cinnamon, nutmeg and salt. Toss lightly to mix. Pour into pastry lined deep-dish pie plate.
Put little dabs of butter in about 4 or 5 places around the top of pie then cover with pastry. Make slits wherever you please.
Bake at 375 degrees F (190 degrees C) for 10 minutes then reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and bubbly.
1 recipe pastry for a 9 inch double crust pie
4 cups sliced green tomatoes
1 1/4 cups white sugar
1 teaspoon lemon juice
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch salt
2 tablespoons butter
DIRECTIONS
Preheat oven to 375 degrees F. Roll pastry and line a 9 inch deep-dish pie plate.
In a large bowl, combine sliced tomatoes, sugar, lemon juice, flour, cinnamon, nutmeg and salt. Toss lightly to mix. Pour into pastry lined deep-dish pie plate.
Put little dabs of butter in about 4 or 5 places around the top of pie then cover with pastry. Make slits wherever you please.
Bake at 375 degrees F (190 degrees C) for 10 minutes then reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and bubbly.
The Author Corrine says it taste like pumpkin pie!
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