I don’t fry foods very often. But when local green tomatoes are available, who can resist? They’re something I’ve never used a recipe to make. I just make them the way my Mom did: Slice the tomatoes, season them with salt and pepper, dredge them in cornmeal, and fry them up. When they weren’t crispy and crunchy, I just chalked it up to operator error. Perhaps my oil wasn’t hot enough or the tomatoes were sliced too thick.
But that was before I was editing recipes for our new Paula Deen’s Southern Classics. (It’s on newsstands now or available online.) Paula included a tip in her Fried Green Tomato recipe that explains why she salts the green tomatoes and lets them stand for 30 minutes before coating and frying—something neither my mother nor I had ever done. Paula said the salt pulls the water out of the tomatoes so you don’t end up with soggy breading.
So last night, I used a recipe for Fried Green Tomatoes for the first time ever. I was amazed at how much moisture the salt drew out of the tomatoes. It took a double thickness of paper towels to get them good and dry. And after frying and draining on a wire rack, they were perfectly crispy and crunchy.
If you get Paula Deen’s Southern Classics, you’ll notice we put the recipe for Fried Green Tomatoes in our Appetizer chapter because in the last ten years or so, they show up on restaurant menus more often as starters then anything else. And I must say, serving them as an appetizer with a sweet-hot salsa, remoulade, or horseradish dip is a mighty fine way to kick-start your taste buds. But they can’t be beat when served as a side dish with a mound of coleslaw, fresh purple hull peas, and a wedge of cornbread. What’s your favorite way to enjoy this Southern classic?
Until Next Time,
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Dear, Paula Deen
Well I think you are the most amazing person, you are my role model if they took you off from the set I would of died inside your the best cook and I can't waite to see you again
Alexis Conner in Summer Salad Days on December 04, 2013 at 4:59 pm
Paula, I used to watch your show on Food Network a lot when I still had the TV and cable many year ago. You weren't even that big a star back then. I always love watching you cook on Youtube after I ditched my TV and cable and read your recipes on Food Network Magazines. I hope one day you can return to Food Network and the Food Network Magazine. I stop buying the magazine since you were gone.
Orindary Jane in Love at Last on December 04, 2013 at 2:32 am
Great blog Cindy!!!! I always enjoy reading your post. This Thanksgiving centerpiece is absolutely beautiful and so easy to make.
Ann in A Perfectly Easy Thanksgiving Centerpiece on December 03, 2013 at 8:10 pm
Paula, made your Zucchini Custard Casserole for Thanksgiving and it was Fantastic!!! Thank you so much! Love you & your family. Happy holidays!
Pat Walker in Love at Last on December 02, 2013 at 8:45 pm