WHB: Fried Green Tomatoes

| October 15, 2006 | 6 Comments

What do you do when you are given a gigantic green beefsteak tomato? Make a giant batch of fried green tomatoes of course!!!

I’ve only attempted fried green tomatoes once before and they were a disaster. This time I was determined to create something that would wow even myself. I’ve read many recipes for this culinary delight that was made famous by the 1991 film of the same name. In fact, I have wanted to create something even half as delightful as the ones shown in that film ever since seeing it when I was 11.

So it’s been a long time coming.

What are green tomatoes?
Usually they are unripened tomatoes. However, this site says that you can purchase riped tomatoes that happen to be green.

How do I store tomatoes?
On the counter is best, but fully ripened tomatoes can be kept in the fridge so they last longer. Unripened tomatoes should never go into the fridge though.

Great site for growing and harvesting information.
Recipes from the California Tomato Commission.

Fried Green Tomatoes
yields 4-6 servings

1 gigantic green tomato or 2 medium or 3 large
all-purpose flour
2 eggs
1 tbsp milk
parmesan, freshly grated
sea salt
cayenne pepper
vegetable oil

Slice the tomato thinly (no thicker than 1/4 inch). Set aside.

You need three wide bottomed bowls. Place flour in one wide bottomed bowl. In a second wide bottomed bowl, beat the eggs and milk together. In a third wide bottomed bowl, combine equal parts breadcrumbs and parmesan. Sprinkle with salt and cayenne pepper, to taste. Mix well.

In a medium to large frying skillet, heat a generous quantity of vegetable oil (about a half inch is good) over medium heat.

Coat tomato slices in flour, then egg mixture, then breadcrumb mixture. Place in frying pan and cook until golden brown on both sides. When flipping, tilt the pan to prevent unnecessary splashing.

Place cooked tomatoes on a paper towel to drain and sprinkle with sea salt before serving.

This post is for Weekend Herb Blogging, a weekly event originated by Kalyn of Kalyn’s Kitchen. It is being hosted this week by Sher at What Did You Eat. Check out Sher’s site for a roundup of recipes later.

Category: side dishes, vegetables, vegetarian

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (6)

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  1. Kalyn says:

    This does sound good. The best fried green tomatoes I ever had were some I ate at a restaurant in Underground Atlanta, kind of a mall under the ground. Don’t remember the name of the restaurant. They were crispy and light, but spicy and were served with some kind of a spicy mayo dip. Never tried making them, but I did love the movie, especially the line where she said “I’m older and I have more insurance.” (I love it even more now that I’ve reached that stage of life.

  2. Ashley says:

    Try using buttermilk next time. They are heaven! I have to agree with Kalyn; the best fried green tomatoes are in Georgia, but they’re at the Bullock House in Warm Springs, GA (Roosevelt’s little white house). I’m from the midwest, but all four of my aunts live in Georgia– they make the best soul food you could possibly imagine.

  3. JMom says:

    we just love fried green tomatoes! We just started frying them up again as we had to pull some green ones off the vine because overnight frost is showing it ugly head already.

    I do love that quote too, “I’m older and I have more insurance” I’ve been tempted to copy it more than once :D

  4. Sarah says:

    Kalyn, those sound great.

    Ashley, I will definitely try that. I have never used buttermilk, do you substitute it for the egg?

    JMom, you just reminded me I need to do that too before the frost gets the best of my green tomatoes.

  5. Anonymous says:

    Your recipe sounds great. We make fried green tomatoes quite often when the green tomatoes are available. I actually mix up a batch of cornbread using buttermilk, pat my tomatoes slices dry, dip & fry them. They turn out golden & delicious.

  6. Hadias says:

    I made these with dinner tonight and they were delicious. Thanks for sharing the recipe.

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