{"id":1708,"date":"2010-01-13T11:10:43","date_gmt":"2010-01-13T15:10:43","guid":{"rendered":"http:\/\/lifeasprayer.wordpress.com\/?p=1708"},"modified":"2010-01-13T11:10:43","modified_gmt":"2010-01-13T15:10:43","slug":"how-to-make-fried-green-tomatoes","status":"publish","type":"post","link":"https:\/\/lisadelay.com\/blog\/how-to-make-fried-green-tomatoes\/","title":{"rendered":"How to make: Fried Green Tomatoes"},"content":{"rendered":"
\"\"<\/a>
photo from southern living mag.<\/figcaption><\/figure>\n

This dish is a southern classic. A tangy, juicy, salty fried-up batch of awesome. I just re-watched the 1991 film of the same name, inspired by the book (of the same name) by Fannie Flagg. If you’ve never seen the movie, it’s quite good. It reminds us of the power and rescue of community and friendship.<\/p>\n

The book by Flagg, is quite a bit better than the movie, and comes peppered with recipes of simply\u00a0delicious\u00a0southern cuisine. Pies, meat dishes, side dishes, goodies. If you want to spruce up your menu, check out the book from the library. I saw it on amazon.com, new, for $15.<\/p>\n

When tomatoes aren’t\u00a0ripening\u00a0toward the end of the season, or for sale at a farmers market, pick them while they are firm and still juicy, and before red spots start. I made up a batch of fried green tomatoes from the recipe below, and it was fabulous. (Mind you, I like fried food. I’d even be tempted to eat a deep fried boot.) Usually when something\u00a0edible\u00a0is fried is ventures into the realm of superior in some way.<\/p>\n

Fried Green Tomatoes –
\n1 medium green tomato (per person)
\nsalt
\npepper
\nwhite cornmeal (some use flour instead, about a cup)
\nbacon drippings
\n(some also use a bit of cayenne pepper too)<\/p>\n

Directions:<\/p>\n

Slice tomatoes about 1\/4 inch thick, season with salt and pepper to taste, and then coat both sides with cornmeal. (some do this in a plastic bag.)<\/p>\n

In a large skillet, heat enough bacon drippings to coat the bottom of the pan, and fry tomatoes until lightly browned on both sides (about 2 min each side)<\/p>\n

Have you tried them?<\/strong><\/p>\n

I hope you give it a try, if you never have made them before.<\/strong><\/p>\n

Tell me how it goes.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

How to make delicious, juicy and tangy Fried Green Tomatoes.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,9],"tags":[194,6535,6536,17,815,937,1231,27,1368,1373,1840,2144,2242,2808,3156,3458],"class_list":["post-1708","post","type-post","status-publish","format-standard","hentry","category-authors","category-books","tag-amazon-com","tag-authors","tag-books","tag-community","tag-cooking","tag-deep-fried","tag-fannie-flagg","tag-food","tag-fried-green-tomatoes","tag-friendship","tag-jessica-tandy","tag-mary-lousie-parker","tag-mocies","tag-redipe","tag-southern-cooking","tag-tomatoes"],"_links":{"self":[{"href":"https:\/\/lisadelay.com\/blog\/wp-json\/wp\/v2\/posts\/1708","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lisadelay.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lisadelay.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lisadelay.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lisadelay.com\/blog\/wp-json\/wp\/v2\/comments?post=1708"}],"version-history":[{"count":0,"href":"https:\/\/lisadelay.com\/blog\/wp-json\/wp\/v2\/posts\/1708\/revisions"}],"wp:attachment":[{"href":"https:\/\/lisadelay.com\/blog\/wp-json\/wp\/v2\/media?parent=1708"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lisadelay.com\/blog\/wp-json\/wp\/v2\/categories?post=1708"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lisadelay.com\/blog\/wp-json\/wp\/v2\/tags?post=1708"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}