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.
1 gigantic green tomato or 2 medium or 3 large
1 tbsp milk
parmesan, freshly grated
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.