Who hasn’t seen the movie? Fannie Flagg started by writing a novel about the little cafe her great- aunt Bess owned in Irondale, Alabama. The title ‘Fried Green Tomatoes at the WhistleStop Cafe’ made the name known around the world. Many people have never tried frying green tomatoes; they are now being served in fancy restaurants- and hometown cafes alike.
Fall is the perfect time of year to pick those tomatoes while they are still green. The first frost is around the corner! The best tomatoes for frying are firm and green, any red spots and they won’t do as well. Start by washing and slicing them into 1/4 inch thick slices- about 5 slices per tomato.
Here’s our official recipe:
4 medium green tomatoes, (see Note)
9 oz Original Whistle Stop Fried Green Tomato Batter
1 to 1-1/4 cup water
Oil for frying
Salt to taste
Optional, 1 Egg
Wash tomatoes and slice approximately 1/4” thick. Set slices aside. In medium bowl, combine Batter Mix and water. Use less water for thicker crust and more water for thinner crust. (for best coating, replace some water with 1 egg). Stir to smooth consistency. Heat vegetable oil in skillet to 375° or deep fryer to 300°. Dip tomato slices in batter, one at a time. Immediately drop each slice into hot oil and cook until brown, turning to brown on both sides. (frying time may be slightly faster if using egg). Remove slices from oil. Stand in colander over another pan to drain. ( Or place on paper towel) Sprinkle with salt to taste.
Note: Green tomatoes should be very firm with no visible red or pink. (room temp)
Only green tomatoes have the proper texture for frying.
Other Uses: Onion rings, eggplant, squash, zucchini, dill pickles, cucumbers, okra and corn dogs