Fried green tomatoes are a favorite in this household which is a bit strange considering we are northerners and this is more of a southern dish. Last week I visited a local farmers market and found a couple of large, firm green tomatoes. Knowing that the season for any local tomatoes is at the very end, I brought them home for one last taste.
Before you ask, no, I did not see the movie “Fried Green Tomatoes”.
There are many ways to bread the tomatoes but my favorite is to whip up a couple of eggs with a few tablespoons of milk or half and half. I put plain flour on a plate so that I am ready to just dunk them into the egg mixture and then coat them with the flour. I cut the tomatoes into slices no thicker than about a quarter of an inch and then dip them into the egg mixture. I then coat them with flour. I double bread mine so as soon as I am done coating them with flour, I go though the process again of putting them back into the egg mixture and then the flour which gives me a better coating on the tomato.
While preparing them, I have a skillet on the stove-top heating about a quarter to a half inch of olive oil. I put the coated tomatoes into the hot oil and fry them until they are golden brown on each side. When they are browned, I drain them on a couple of layers of paper towels and serve them. Yum, Yum!
There are MANY methods of making green fried tomatoes. Most southern folks use cornmeal and/or bread crumbs for the breading and many use buttermilk to coat them. They are served with various condiments like sour cream, Vidalia Onion Relish (since I hate onions, there is one condiment that I will never try), hot sauce and more. I once had them in a restaurant where they layered them with beets and goat cheese. It was good but my favorite is plain with salt. Are these healthy? Not so much, since they are fried but I like to tell myself that I am eating veggies so they can’t be too bad for me. 😉
Do you make fried green tomatoes? Be sure to leave a comment on how you make yours.