Eclectic Red Barn: Fried Green Tomatoes

Wednesday, August 24, 2016

Fried Green Tomatoes

When I was young, August always seemed to be the time for fried green tomatoes. Maybe because we had a big garden and my mother was tired of seeing red tomatoes or the fact that my father loved them.

Now here I am married to a man who loves fried green tomatoes too. He has to eat them all since I hate tomatoes.

I know that tomatoes are so good for you and if you love tomatoes check out 5 Benefits of Eating and Growing the Best Tomatoes Ever.

I am sure there are tons of recipes for fried green tomatoes, but most involve dipping the tomatoes into flour, then egg and then a bread crumb mixture.

Then fry them until they are golden. One large tomato yielded 6 slices. He likes them thin sliced and they seem to cook better. My husband was in heaven.

Recipe Print

Fried Green Tomatoes

Ingredients:

1 green tomato

½ cup flour

½ tsp. salt

¼ tsp. Pepper

1 egg

¼ cup milk

¼ cup bread crumbs

¼ corn meal

Directions:

Slice tomatoes 1/4 inch thick. Discard the ends. Discard the ends. Place tomatoes on rack on a cookie sheet and sprinkle with salt and let sit for 10 minutes.
Whisk egg and milk together in a medium-size bowl. Scoop flour onto a plate.
Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.