Recipe: Fried Green Tomatoes

I’ve got green tomatoes on the vine.  Although I am anxiously awaiting actual RIPE tomatoes sometimes I just can’t resist filching a couple of green ones to use immediately.

One of the classic uses for Green Tomatoes is “Fried Green Tomatoes”-a staple in the south and truly simple to make.

Photo by Ursula Murray Husted

Fried Green Tomatoes

Green Tomatoes
Salt and Pepper
Cornmeal
Oil

-Slice the tomatoes into 1/4 – 1/2-inch slices.

-Sprinkle with salt and pepper.

-Dip in cornmeal

-Fry in a couple of TSB of oil (approx 3 minutes per side or till golden).

Variations:

Fry in a couple of cups of oil (instead of TBS) for truly deep fried goodness.

Add spices to the cornmeal-garlic, onion powder etc.

Add parmesean cheese.

Use flour & bread crumbs instead of cornmeal.

Create a thicker fried “crust” by dipping the tomato slices in flour, then a scrambled egg white with a tsp of water added, then the cornmeal.

Bake at 400 instead of frying.  I’d try 20 minutes to start. . .

Want to try something that looks evilly good with your fried green tomatoes? How about this Fried Green Tomato Tart or a Fried Green Tomato BLT?

Photo by Ursula Murray Husted and has some rights reserved under CC Copyright