Post by Woody Williams on Jun 16, 2006 9:14:29 GMT -5
A recipe from the Blue Willo Inn for fried green tomatoes
The Blue Willow Inn's fried green tomatoes have played a big role in making the restaurant famous, and it's only right that this recipe should be the first on our list! In 1992, famed columnist Lewis Grizzard wrote an article about our restaurant which appeared in approximately 280 papers nationwide. This one event took the Blue Willow Inn from a struggling new establishment to a successful restaurant in one weekend.
Fried Green Tomatoes
3 green tomatoes
2 cups vegetable oil
1 ½ cups self-rising flour
1 teaspoon salt
1 teaspoon black pepper
1 ½ cups buttermilk
2 eggs
Wash and slice the tomatoes into approximately 1/4-inch slices.
Mix the buttermilk and eggs in a mixing bowl, adding one-half of the salt and pepper, and one tablespoon of flour. Mix well. Place the tomato slices in the buttermilk/egg mix. Preheat the oil to 350 degrees in a heavy skillet or electric fryer. Mix the remaining flour, salt and pepper in a mixing bowl. Toss the tomato slices into the flour. Place in the oil and fry until golden brown, turning two or three times. Cook until crisp and drain on paper towels.
Serve immediately.
The Blue Willow Inn's fried green tomatoes have played a big role in making the restaurant famous, and it's only right that this recipe should be the first on our list! In 1992, famed columnist Lewis Grizzard wrote an article about our restaurant which appeared in approximately 280 papers nationwide. This one event took the Blue Willow Inn from a struggling new establishment to a successful restaurant in one weekend.
Fried Green Tomatoes
3 green tomatoes
2 cups vegetable oil
1 ½ cups self-rising flour
1 teaspoon salt
1 teaspoon black pepper
1 ½ cups buttermilk
2 eggs
Wash and slice the tomatoes into approximately 1/4-inch slices.
Mix the buttermilk and eggs in a mixing bowl, adding one-half of the salt and pepper, and one tablespoon of flour. Mix well. Place the tomato slices in the buttermilk/egg mix. Preheat the oil to 350 degrees in a heavy skillet or electric fryer. Mix the remaining flour, salt and pepper in a mixing bowl. Toss the tomato slices into the flour. Place in the oil and fry until golden brown, turning two or three times. Cook until crisp and drain on paper towels.
Serve immediately.
