{companions} amy's fried green tomatoes

photo by amy twomey

You know you are a true texan-southern-cook when you can make a great fried green tomato! There is an art to making these...cutting the tomato just the right width, coating the tomatoes, adding just the right amount of flavor. We love fried green tomato night! It is a little messy, grease flying around the cook top...and more clean up then the usual night (but worth it every bit of it). If you have never made fried green tomatoes....these are a must try! Makes you wish you lived in a little farm house in west texas with a big wrap around screened porch and a few rocking chairs watching the sun set with a plate full of fried green tomatoes.

fried green tomatoes by amy twomey

ingredients

1 1/2 c. cornmeal

5 green tomatoes

1/2 t. cayenne pepper

1/2 t. salt

3 eggs

Put out two shallow dishes. In one whisk 3 eggs. In the other add the cornmeal, cayenne pepper and salt and stir well. Cut the tomatoes 1/4 inch thick and set aside. Add about 1/2-1 inch high vegetable oil in a skillet and heat on almost high, between med and high heat. Coat each tomato with egg mixture and cover with cornmeal mixture and add to hot oil carefully. Flip as needed until browned 3-4 min per side. I use cooking tongs and flip them constantly back and forth not allowing them to burn. Set aside a big plate covered with paper towels to soak up grease when laying down finished tomatoes. Add salt to them when they are ready to eat. *serve while hot.

fried green tomato sauce

2 T. mayo

2 T. sour cream

salt to taste

cayenne pepper to taste

1/2 lime juice squeezed

stir well

*I love eating these over bismati rice.

*don't forget about our give-a-way! Winner announced Saturday! It is not too late to enter.