Fried Green Tomatoes

The Tandem Tasters have always enjoyed the sweet, tangy, taste of fried green tomatoes. Our grandmothers and mothers made us this crunchy dish in order to use up the extra green tomatoes that we grew in abundance in our summer gardens.

I try this treat as an appetizer or a meal wherever I can find it. One of the best is found right in my hometown of Sarasota, Florida.  Although I do not usually write about chain restaurants, Lee Roy Selmon’s is different.

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Named for the famous number 63 of the Tampa Bay Buccaneer, Lee Roy Selmon’s only has six restaurants, all unique to Florida. I often stop at the one in Tampa. It is near the airport, with excellent, consistent service. I usually order the fried green tomatoes and pulled pork sandwich before my flight. If my son is with me, we share the healthful chopped salad, piled high with crunchy bacon. What I love about all the locations is that Lee Roy often pops in. He is a warm and friendly hands on kind of owner who knows his native food.

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The other spot that rivals Lee Roy’s in taste and texture is Whistle Stop Cafe on Main St. in the village of Safety Harbor, near Tampa and St. Petersberg. Once again, the owner is usually on hand to meet and greet the locals. The onion rings are outstanding. The atmosphere reminds me of the movie, Fried Green Tomatoes. This grill serves real food with a kick.

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(I adapted this one from both recipes the way my grandmother made them)

Serves one to two, if an appetizer

6-8 tomato slices, 1/4 inch thick

Flour

Egg wash

Crackers crushed and mixed with flour – I use saltine-type

Oil for deep frying –  I use peanut

Mayo, mixed with horseradish and creole mustard to taste

Note: Egg wash typically consists of 1-2 tablespoons water or milk to one whole egg, slightly beaten together.

Toss tomato slices in flour to coat, shake off excess.

Dip in egg wash to coat.

Dip in cracker breading until completely covered.

Fry slices for abut 3 minutes in hot oil, about 350 degrees.

Remove to paper towels and pat off excess oil.

Place on a platter with a ramekin of mayo sauce, for optional dipping.

Garnish with chopped parsley, or diced scallions, or both.

Serve with lemonade, I like Mike’s Hard Lemonade, a cold mug of draft beer, and watch the ball game.