In the 90s the film Fried green tomatoes at the train stop, critically acclaimed, winner of several Oscars and still considered a cult of American cinema, he had the merit of making a popular all over the world recipe traditional, as simple as original. Few know, however, the story behind this dish, born at the end of the 1800s, and what the tricks and tricks for an ad hoc preparation are.

The story of fried green tomatoes

This typical American dish, always linked to the release of the film and identified as one of the main historic and iconic dishes from the southern United States, together with fried chicken and tea with biscuits, actually made its first appearance in cookbooks in the northern part of the country already at the end of nineteenth century. Historians, in fact, have identified the preparation of fried tomatoes in an 1873 Ohio recipe book, in a Presbyterian publication in Chicago in 1877 and in a Jewish cookbook in New York in 1919. Beyond their origin geographic, it was Fried green tomatoes at the train stop to make this delicious and crisp version of green tomatoes a delicacy famous throughout the United States and abroad. When in 1987 the writer Fannie Flagg published her book Fried Green Tomatoes at the Whistle Stop Café, from which the film is based, took the idea and inspiration fromIrondale Café near Birmingham, Alabama, in which as a child she used to eat her beloved fried green tomatoes, really included in the menu although they were not a local specialty. At the time, the success of the book and the film was such that this coffee, the real Whistle Stop Café, had to buy a deep fryer to meet the growing demand from visitors intrigued by this dish. The place is still a destination for fans and fans of the film, so much so that it has declared that it uses around 30 kg of green tomatoes daily.
Nowadays fried green tomatoes are widespread throughout the United States and it is also possible to find them in versions sought after in luxury restaurants or in Italian ones as an alternative to eggplant Parmesan.

Information and tricks to cook them at their best

Beyond the massive presence of this dish in American restaurants and its notoriety in the rest of the world, home cooking remains the favorite of the American people. But what secrets are behind this seemingly easy to cook? It must first be said that the main ingredient, i green tomatoes, are not unripe tomatoes as you might mistakenly think, but a real one variety in itself which differs in taste and consistency; ripe green tomatoes, in fact, turn out soft to the touch and with a pleasantly sweet and less acid taste. Perfect for frying, this type of tomato should ideally be cut into slices that are not too thin, just over half a centimeter wide, and then dipped first in a mixture based on eggs, buttermilk, salt and pepper and then in a mix of 00 flour. and cornmeal. Needless to say, for the batter there are countless variations, just as you can customize this phase of the recipe with one addition of herbs or various seasonings, such as garlic or onion powder, paprika, chili pepper, coriander, oregano or dried thyme.
Experts suggest frying in a large but not too deep cast iron pan, as the tomato slices do not float in the oil, frying each side for about two minutes. Once cooked, the fried green tomatoes should be drained and served preferably hot. If desired, you can opt for adding one accompanying sauce, which can for example be based on mayonnaise, mustard, jalapeño or lemon and herbs, and with a red tomato salad as a side dish.

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