Growing up on the east coast of Canada, we frugally made the most of the garden harvest each year, right down to the last rock-hard green tomatoes left on the vine at first frost. It wasn’t until I grew up and moved away that I learned a whole chunk of the world has a completely different way to make fried green tomatoes!
Now, there are endless variations on the dish, of course, but I divide the recipes into two camps – northern style and southern style. Up north, it’s all about the bacon fat. Down south, you’re talking a delicious deep-fry delight. But one thing in common to both recipes is the distinctive sharp flavor of unripe tomatoes.