I love fried green tomatoes. So much. For me, they are the ultimate comfort food (well, they’re up there with roasted chicken). I would always pester my mom to make them for me as soon as tomatoes started appearing on the vine when I was younger. When my parents told me they had several green tomatoes I could take, I could not wait to fry up a batch and fantasized about them pretty much all day today. My stomach was rumbling so loud in Torts class I thought the professor was going to hear it (and I sit in the last row in that class!). It was certainly worth the wait, because these were absolutely delectable. They are so amazingly easy, too.
I served these with Butter and Balsamic Braised Radishes with Green Beans and some jasmine rice for a full meal. However, they make an excellent appetizer, side dish, or component for a brunch meal, as well. Consider using them to replace an English muffin in some Eggs Benedict or just topping them with a fried egg – yum! I also love them chilled as a snack.
Fried Green Tomatoes
5 small green tomatoes, sliced about 1/4″ thick (makes about 20-25 fried green tomatoes)
1/2 cup all natural whole wheat flour
1/4 cup yellow cornmeal
Kosher salt and freshly cracked black pepper
1-2 tsps. paprika
1 tsp. garlic powder
2 eggs, beaten
2 tbs. canola oil
Season tomato slices with salt and pepper. Mix together flour, cornmeal, paprika, garlic powder, salt and pepper. Dredge each slice of tomato in beaten egg and then flour and cornmeal mixture. I like a very light crust on my fried green tomatoes, but if you prefer a thicker crust, repeat this process.
In a large sauté pan or skillet, heat the canola oil. Fry the tomatoes in batches of 5-6 tomatoes until deep, golden-brown on both sides. This should take roughly 3-5 minutes per side. Drain the cooked tomatoes on a few paper towels. If you’re doing a large batch of these, you can keep them warm in a 200º oven.