Saturday, October 10, 2009

Fried green tomatoes...yum

There are ways to pick end of the season tomatoes and store them for use in the fall and into the winter.
There are also varieties made for long storage ie:'Long Keeper'

I always pick the green ones around this time for frying up. We love Fried Green Tomatoes.
Here is a favorite recipe.

2 large green tomatoes
1 eggs
1/4 cup milk
1/2 cup all-purpose flour
1/4 cup cornmeal
1/4 cup bread crumbs
1/2 teaspoons coarse kosher salt
1/8 teaspoon ground black pepper
Cannola oil for frying


1. Slice tomatoes 1/2 inch thick. Discard the ends.
2. Whisk eggs 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.
3. In a large skillet, pour cannola 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.

Also the Movie 'Fried Green Tomatoes at the Whistle Stop Cafe' is one of my all time favorite movies. You could rent the movie and make up a batch of these and be set.

Oh, does anyone besides me see a pattern here?

1 comment:

  1. I LOVE Fried Green Tomatoes, however this year we didn't get much output from the plants we got and we didn't even have any green ones to pick before the frost. Very disappointing.


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