reading Flexner’s work, I see her influence on my food
writing—personal and precise. Fried Green Tomatoes is a treasure.
I have mainly left intact Marion’s
recipe, so you will have a feel for how she wrote.
"Slice ¼ inch thick the large firm, green, unpeeled tomatoes
(green throughout)—discard end and stem slices. Sprinkle with salt, pepper and sugar.
Dip in corn meal and fry in a skillet containing enough melted butter*
to be ¼ inch deep in the skillet. Have
the fat hot when the tomatoes are added, then reduce the flamed and brown on
one side. Turn with a pancake turner and brown on the other. These are delicious with roasts, fried
chicken, sausage or what you will."
* Cgnote: I use organic Arrowhead Mills yellow
cornmeal.
