Making Fried Green Tomatoes

It might be early to be talking about fresh picked tomatoes, but here in Florida I am surprised that we still have some. It is not the season for them. Gardening, except for herbs and some other plants do better starting in October when the temperature is cooler. 

Since we were going on vacation, I decided to pick what was still on the plants and make my husband some fried green tomatoes. 

I know that tomatoes are good for you but they are not for me. Growing up, everyone in the family ate them except for me. I don't even like ketchup. I just don't like the taste of tomatoes. 

I am sure there are tons of recipes for fried green tomatoes. 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/panko

¼ corn meal

Directions:

1. 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.
2. Whisk egg and milk together in a medium-size bowl. Scoop flour onto a plate.
3. 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.
4. 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.

The post Making Fried Green Tomatoes first appeared on Eclectic Red Barn.

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