Fried Green Tomatoes!

I have found that folks fall into two basic camps when it comes to fried green tomatoes.  There is the “why would anyone want to fry and then eat a green tomato???” camp.  The teenager is the president of this camp.  Then there is the “fried green tomatoes are one of the reasons life is worth living” camp, and I am the president of this camp.  The New Jersey chapter, anyhow.

So, you start with, yes a green tomato.  These are pretty widely available at farmer’s markets in August and September as the tomato crop goes nuts and they start picking green ones that haven’t ripened yet.  The green ones are firmer and will stand up to the frying you are about to do without falling apart.

You have to use them pretty soon after you buy them, though, because if they are more mature tomatoes, they will keep on ripening, and your fried green tomatoes will be fried orange-ish tomatoes.  And we’re looking for authenticity here!

So, if you are looking for your standard fried green tomato, the basic approach is this: slice those green tomatoes into nice thick slices, dunk them in flour, then egg, then cornmeal, fry them in some canola oil until they are a handsome golden brown, drain ‘em on paper towels, sprinkle them with salt, and then dig in.

However.  If you want to go to fried green tomato heaven, you can take things a step further.  After you have your fried green tomatoes all nice and golden, build a stack of tomato, mozzarella cheese, tomato, cheese, tomato.  You can even use a slice of a red one (unfried!) in the center for a little color.  Sprinkle with some grated parmesan, skewer them with a long wooden toothpick so they stay together, and then pop them in the oven until the cheese juuuuust starts to melt.  

Need I say more?  Hurry hurry, before the green tomatoes leave to make room for the pumpkins.

Fried Green Tomatoes!

Fried Green Tomatoes!

Ingredients

1/2 cup flour
3 eggs, beaten
1/2 cup yellow cornmeal
1 pound green tomatoes, sliced 1/2 inch thick
1/2 cup canola oil
Kosher salt
Sliced mozzarella
Grated parmesan

Directions

1. Place the flour, cornmeal and eggs in separate bowls. Dip the tomatoes first in the flour, then the eggs, then the cornmeal, pressing gently to help the cornmeal adhere.
2. Heat the oil in a large skillet over medium high heat. Working in batches, cook the tomatoes until golden brown, 1-2 minutes per side. Drain on paper towel lined sheet and season with salt.
3. These are fine to eat just as is, but if you want to take it step further, preheat the oven to 400. Make a stack of tomato slice, mozzarella cheese, another tomato, more cheese, one more tomato slice. (You can use a regular red tomato slice in the middle for color if you like.) Sprinkle parmesan cheese on top and stick a toothpick down the middle. Bake just until the cheese starts to melt, about 2-5 minutes. If they slide apart don't worry, you can push them back into a stack once they are out of the oven.


Comments

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  1. Hello. My name is Poetesswug. I'm a green tomato-aholic, captain of the Massachusetts, via Georgia, chapter of the "fried green tomatoes are one of the reasons life is worth living" camp!! LOL And I may now have a new sub-chapter that includes mozzarella! THANK YOU!! ^_^

  2. Can i be president of the NYC chapter? We should form a union. And make up a secret handshake. For realz.

    I love those stacks…there isn't enough stacked cheese and fried goodness in my life.

  3. makeup artist in Sydney says:

    nice look

  4. I'm in the "copy that recipe right now" camp. That stack looks fabulous!

  5. Rivki Locker (Ordinary Blogger) says:

    It's very sad that I have never made fried green tomatoes. I vowed to do it this summer, and summer's almost gone, without any fried green tomatoes. Very sad. You are REALLY tempting me though… Bookmarking this to try SOON.

  6. What an inspiration! I have 6 vines full of green tomatoes and now i have something lovely to do with them! Got tomato seedlings from a friend early this summer and now have about 15-20 medium sized tomatoes, all green. And here I was worrying what I would do with them if they didn't ripen before the cold sets in! Can't wait to try this!!

  7. A better way to eat fried green tomatoes:
    slice thin, slice a thin onion, cut potatoes into fries. Mix all together and fry in a cast iron skillet. Talk about good! I grew up on these fried green tomatoes.

  8. There a chapter in Canada too. I love to just fry them up with a little onion. I don’t even bother to coat them. Looking forward to trying this recipe in a few months.

  9. How ’bout BLT’s made with fried green tomatoes?

  10. I just passed through Tallahassee and stopped at a little stand for lunch and had a fried green tomato, avocado and bacon with ranch dressing on ciabatta! Goodness all around!!

Trackbacks

  1. […] many ways, culinarily-speaking, pointing me in directions I never thought my tastebuds would go.  Fried green tomatoes.  Okra.  Grits on grits on grits.  And towards the wonderful, the happiness, the reckless abandon […]

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