Blue Willow Inn’s Famous Fried Green Tomatoes

The Blue Willow Inn’s Fried Green Tomatoes are legendary, having put the newly opened restaurant on the map shortly after a visit from famed columnist Lewis Grizzard in 1992. Following his visit, Grizzard authored a column in which he raved about the Blue Willow Inn Restaurant and the food it served—especially the Fried Green Tomatoes. Following the national publicity the restaurant received from Grizzard’s column, Fried Green Tomatoes became a delicious Blue Willow tradition, and they are always served at every meal with a side of Tomato Chutney (recipe on page 127).

3 green tomatoes

1½ cups buttermilk

2 eggs, lightly beaten

½ plus ½ teaspoon salt

½ plus ½ teaspoon black pepper

1 tablespoon plus 1½ cups self-rising flour

2 cups vegetable oil

Wash and slice the tomatoes into ¼-inch slices. In a medium-size bowl mix the buttermilk and eggs. Add ½ teaspoon of the salt, ½ teaspoon of the pepper, and 1 tablespoon of the flour. Mix well. Place the tomato slices in the buttermilk and egg mixture. Set aside to rest. Preheat the oil in a heavy skillet or electric fryer to 350°. In a medium-size bowl mix the remaining 1½ cups flour, ½ teaspoon salt, and ½ teaspoon pepper. Remove the tomato slices from the buttermilk/egg mixture and toss them, one at a time, in the flour mixture, coating them thoroughly. Carefully place the tomato slices in the heated oil and fry until golden brown. Turn them two or three times. Be careful not to crowd the tomatoes during frying. Do not allow them to overlap or they will stick together. Cook until crisp. Drain on paper towels. Serve immediately.

YIELD: 6 SERVINGS