Tag Archives: fried green tomatoes

Fried Green Tomatoes (Redux)

7 Aug

I love, love, love, love, looooove fried green tomatoes.  They are one of my very favorite things about summer and one of my very favorite things about my parents garden.  The other day, I stopped by to take care of some stuff for our (rapidly approaching) wedding and pick up Roo Bear¹, who had been having a few night sleepover at his “grandparent’s” house.  My dad provided me with two ripe heirloom tomatoes and two green tomatoes – jackpot!

Though I’ve posted a fried green tomatoes recipe on here before, I think this version is a little better (though, of course, it’s all a matter of taste).  So I thought I would post it again, both because I want to spread the word on how awesome fried green tomatoes are and because it’s a slightly improved recipe.  These fried green tomatoes, while intensely flavorful as is from the tart tomato and salty, crunchy, slightly-spicy coating, are also excellent served with a variety of condiments – for instance, hot sauce, Dijon mustard, or, perhaps my favorite, remoulade.

Fried Green Tomatoes

2 large green tomatoes

1 egg

1/2 cup milk

1/2 cup all-purpose flour

1/4 cup yellow cornmeal

1/4 cup bread crumbs (preferably homemade)

Kosher salt and freshly cracked black pepper

1/4 cup canola oil

Slice tomatoes about 1/2″ thick, discarding the ends.  Heavily salt the tomatoes on both sides and let sit for about five minutes.

Whisk together eggs and milk in a small bowl.  In a separate bowl, whisk together flour, cornmeal, bread crumbs, and salt and pepper on another plate.

Dip tomatoes in egg/milk mixture.  Let excess drip off.  Coat with flour/cornmeal/breadcrumb mixture.

In a large skillet, pour canola oil.  Heat over medium heat until shimmering.  Fry tomatoes, working in batches if necessary.  Fry about 4-6 minutes per side until golden brown.  Drain on paper towels.

¹  Roo says “Hello!”  And also, “Can’t you guys leave some comments encouraging her to share more of these treats with a vizla?!”

 

Fried Green Tomatoes

20 Sep

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.

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