Some Foods Taste Better from a Paper Plate

The reason some foods taste better from a paper plate is because that means you are probably  (a) having a picnic or (b) your dishwasher is broken.  I am going with (a) because I love a good picnic with all the trimmings.


I want to share a great fried green tomato recipe with you from The Blue Willow Inn Cookbook.  They are really easy to make and over-the-top delicious.

Blue Willow Inn's Famous Fried Green Tomatoes

3 green tomatoes
1 1/2 cups buttermilk
2 eggs, slightly beaten
1/2 + 1/2 teaspoon salt
1/2 + 1/2 teaspoon black pepper
1 tablespoon + 1 1/2 cups self-rising flour
2 cups vegetable oil

Wash and slice the tomatoes into 1/4-inch slices.  In a medium-sized bowl mix the buttermilk and eggs.  Add 1/2 teaspoon of the salt, 1/2 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 degrees.  In another medium-sized bowl mix the remaining 1 1/2 cups flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper.  Remove the tomato slices from the buttermilk mixture and toss them one at a time in the flour mixture, coating them thoroughly.  Carefully place the tomato slices in the the heated oil and fry until golden brown.  Turn them two or three times. Be careful not to crowd them during frying. Do not allow them to overlap or they will stick together.  Cook until crisp.  Drain on paper towels.  Serve immediately. 

***You will notice some fried chicken tenders on the plate, too. I didn't cut all the green tomatoes so I used the rest of the batter to make my chicken fingers.  The batter is excellent for either.


I did not grow these lovely green tomatoes, but I'm trying.  Maybe I'll be able to use my own in my next batch.




I whisked the eggs first and then added the buttermilk, flour, salt and pepper.  I only used about half the amount of pepper that the recipe called for.  Adjust to your own tastes.






Then, I used a melon baller to scoop out the stem part of the tomato. Some people discard the top and bottom slices, but I don't.   They are not the picture perfect slices, but they still taste okay to me.  Those can be your cook samplers.




Crisp, cool, and tangy.




I could take pictures of the tomatoes all day.





Be sure to get out your grandma's iron skillet if you have one.  The tomatoes will come out perfectly golden brown.





Load up your paper plate and head outdoors to enjoy the picnic! Delicious!

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