Directions
We’re fixin’ to stay in the South, y’all. It’s a region we just adore for its scrumptious vittles and its downright jaw-droppin’ tales! Well, bless your heart! “Fried green tomatoes” is a mighty fine tale ’bout Ruth and Ninny, two ladies who done had to deal with both sexism and racism in good ol’ Alabama back in the 1920s.
They was runnin’ a restaurant and this here story follows ’em for 20 years. Well bless your heart, sugah. This here tale is bein’ spun by Ninny, who was a whole lot older back in the day. It was the 1980s, mind you, and she was tellin’ it to Evelyn, a housewife who was lookin’ to break free.
If’n the film does have a few flaws, we’ll forget ’em real quick as we’re charmed by this here gallery of realistic and rebellious characters, goin’ against the grain of their time.
Without tellin’ y’all too much ’bout the story, we done chose to fix up a specialty mentioned many times in the film, green tomato fritters!
This here specialty from the south is made with some mighty firm tomatoes, not quite ripe, sliced up and breaded with corn or wheat flour and some hot sauce. Down yonder in Louisiana, they get served up with a Creole remoulade that we done fixed up a few days back.
Ingredients
- 120 grams of flour
- 1 tsp paprika
- 25 cl buttermilk
- 2 egg whites
- 4 tsp hot sauce
- 3/4 cup cornmeal
- 5 green tomatoes, sliced
- Vegetable oil
To serve
Remoulade sauce
Preparation
- In a bowl, mix half the flour with the salt and paprika.
- In another bowl, combine the buttermilk, egg white and hot sauce.
- In a third bowl, mix the cornmeal with the remaining flour.
- Roll the tomato slices consecutively in the three previous bowls. Reserve in the refrigerator for 20 minutes. Cook the tomato fritters in the hot oil for a few minutes on each side. Serve with remoulade sauce.
