Fried green tomatoes make a terrific side dish in the summer at a picnic or in the winter at a family meal. You can serve fried green tomatoes by themselves, with melted cheese, or smothered in special sauce.
There are lots of ways to fry your green or red tomatoes. Some people use bread crumbs, cracker crumbs, cornmeal, or flour. They can be dipped in beaten eggs before coating or coat them without eggs. You can salt and pepper them first, and use a little bacon grease for flavor.
Whatever type of tomatoes you choose to fry, the best choice are tomatoes fresh from your own garden. If you do not have a garden, the next best choice is to buy fresh tomatoes at your local farmer's market, and the third best choice is your local whole foods market.
Tomatoes vary in flavor from type to type, but if you are looking for the best frying tomatoes, look for beefy, round tomatoes with few seeds. Beefsteak or globe tomato types work best for this recipe.
Mix together the flour, cornmeal, salt & pepper. Add enough milk to create a thick batter.
Heat 2 inches of oil in a large skillet. Put batter on each tomato slice, and wipe off any excess batter.
Carefully place the tomato slices in the hot oil, browning it on both sides. To cool, drain in a colander to keep tomatoes from becoming soggy. Salt to taste.
Slice the tomatoes into 1/4 inch slices. Salt and pepper them to taste. Dip each tomato slice in the cornmeal.
Fry in hot grease or oil about 3 minutes or until golden brown on the bottom side. Turn the tomato slice over and fry the other side.
Image credit: http://www.flickr.com/photos/desiitaly/2105531794/
Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle tomatoes slices with salt and pepper. Let the tomato slices stand for 15 minutes. While they are standing, place the flour, milk, eggs, and bread crumbs in separate shallow dishes.
Heat 2 tablespoon of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs.
In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.
Image credit: http://www.flickr.com/photos/beckayork/4959610054
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Comments
Yum, I have 16 tomato plants in my garden this year, fried green tomatoes are definitely getting cooked in my house this summer. Thanks.
Just saw some green tomatoes in the grocery store, and they looked yummy. Definitely time to cook up some fried green tomatoes.
@Donna Glad I could be of help. ;)
Yummy, yummy! I've been looking for some new recipes for our fried green tomatoes and you've suggested two excellent ways that we haven't tried. Posted this on Facebook so my mom and sis can try them as well.
I had no idea how to make these but they look sooooo good!
Unfortunately I'm on a diet - I can't be frying anything - not even veges!
I'm so jealous of you Lissie, wait till you try these... oh my! Belly ache may follow as you may not be able to stop, one of those foods!
@Lissie green tomatoes are tomatoes picked before they turn red. Wait until they are full grown, then pick them.
So green tomatoes are just unripe tomatoes are they? I've never seen them in the UK. And I grew up in market gardening central. They do look good.
Are green tomatoes a different variety - or just unripe red ones? I'm asking because I have a glasshouse full of green tomatoes which probably won't ripen as we haven't had much of a summer!
Fried green tomatoes are drop dead one of the best foods on the planet. I will be giving all these recipes a go, can't wait! I love how you've included the three recipes. You should include that in title or description, the three best fried green tomato recipes ever. My mouth is watering.