When I was writing the Southeast Forum Digest this week, the lead article in the Atlanta Journal-Constitution had southern fried green tomatoes as its focus .. which led me to think a bit more about this classic dish and its origins and how it has evolved over time.
Nowadays, one can find the very basic dish, enrobed in cornmeal and deep fried in bacon fat, but also in a very chic, upscale form, as in "Fried Green Tomatoes With Herbed Cheese and Roasted Red Pepper Coulis Over Jalapeño Cheese Grits ".. so have we come a long way baby here or simply found yet another dish which can be magically transformed into haute cuisine??
There are numerous ways to coat and fry your tomatoes; use bread crumbs, cracker crumbs, cornmeal, or flour. Some people dip them in beaten eggs before dredging, while some just dredge then fry.
If you live in the South, what are your recollections or thoughts on this dish? If you live elsewhere in these United States, is this something you might see on your menu in some variation on a theme?