FRIED GREEN TOMATOES AND FRIED OKRA

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Fried green tomatoes and fried okra are both a must in a Southerner’s home.

Southerners all know about fried green tomatoes and fried okra.  It would be a wasted summer without this dish on the table a few times during the season.  There are a number of different recipes out there for this treat but I have made it this way for years as did my mother before me.   You cannot be a southerner if you don’t like fried green tomatoes and okra!

Fried green tomatoes and okra are considered a favorite side dish in many Southern homes.

3 or 4 green tomatoes

1/2 cup all-purpose flour or 1/2 cup cornmeal

2 eggs

salt and pepper

dash of garlic powder

1/2 to 3/4 cup cooking oil

Slice green tomatoes into slices about 1/4 inch thick. In a bowl beat eggs with a whisk. In another bowl add salt and pepper and garlic powder to meal or flour whichever you decide to use for breading.   There is really not much difference.  The tomatoes in the picture have been done with both.  I usually have a bowl of flour and a bowl of cornmeal and I do about half the tomatoes in flour and half in meal.  You can do the okra the same way or just use either one.  Dip the tomato slices into the egg then the meal or flour.  Have your oil hot and deep enough in the skillet to cover about half the tomato slice.  Cook on one side, turn and continue cooking until a golden brown.  Drain on paper towel.

For okra:  Cut okra into 1/4 inch pieces and dip into egg and then flour or meal.  Cook just like you did the tomatoes.

I bet you can’t stop eating this once you have tried it!

 

Fried Green Tomatoes and Fried Okra

Every Southerner knows there is nothing better than fried tomatoes or fried okra.
Course: Side Dish
Cuisine: American
Keyword: Fried Green Tomatoes, Fried Okra
Author: The Southern Lady Cooks

Ingredients

  • 3 or 4 green tomatoes
  • 1/2 cup all-purpose flour or 1/2 cup cornmeal
  • 2 eggs
  • salt and pepper
  • dash of garlic powder
  • 1/2 to 3/4 cup cooking oil

Instructions

  • Slice green tomatoes into slices about 1/4 inch thick. In a bowl beat eggs with a whisk. In another bowl add salt and pepper and garlic powder to meal or flour whichever you decide to use for breading. There is really not much difference. The tomatoes in the picture have been done with both.
  • I usually have a bowl of flour and a bowl of cornmeal and I do about half the tomatoes in flour and half in meal. You can do the okra the same way or just use either one. Dip the tomato slices into the egg then the meal or flour. Have your oil hot and deep enough in the skillet to cover about half the tomato slice. Cook on one side, turn and continue cooking until a golden brown. Drain on paper towel.

Notes

For okra: Cut okra into 1/4 inch pieces and dip into egg and then flour or meal. Cook just like you did the tomatoes.

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