Fried Green Tomatoes
It happens every year. For some reason or another, you wind up with tomatoes that fall off prematurely or that you need to pick while they’re still green.
Green tomatoes suck and you didn’t go to all that trouble just to grow sucky tomatoes, so here’s the good news: there are some awesome things you can make with them, and yes, the famous “fried green tomato” is one of them.
Be sure to share these with a buddy while you contemplate menopause and friendship together.
This recipe is my own adaptation from the one found at epicurious.com.
Fried Green Tomatoes
1/2-inch-thick slices green tomatoes (Brandywine and Beefsteak are wonderful, Romas do well too)
1 cup all purpose flour
1/2 teaspoon each salt and fresh ground black pepper
1/2 cup yellow cornmeal
2 Tablespoons parmasean (optional, but a nice twist)
1 teaspoon paprika (experiment with smoky, Hungarian, etc)
3 large eggs, beaten to blend
1 cup olive oil
Set up three shallow bowls:
- In the first bowl, beat the eggs together and set aside.
- In the second bowl, combine flour, salt and pepper. Blend and set aside.
- In the third bowl, combine cornmeal, parmesan (optional) and paprika and set aside.
Heat oil in a heavy cast iron pan over medium-high heat.
Slice the tomatoes and pat with paper towels if they’re really wet. Working one slice at a time, coat both sides in the flour mixture, dredge through the egg yolk and then coat in cornmeal mixture.
Fry the tomatoes in batches so they aren’t overlapping in the pan until nicely browned, about 2 minutes a side.
Set on paper towels to drain, and share with a buddy while you contemplate menopause and friendship together. A nice little side of chipotle mayo for dipping never hurts.
1 Comment to Fried Green Tomatoes
I have a good recipe too if you want it. Mine involves bacon …. mmmmm!
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