Fried Green Tomatoes

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A few green tomatoes fell of the vine as I was harvesting in the garden a while ago. I've been saying for years that I want to try fried green tomatoes, so after canning all the ripe tomatoes I got to work on dinner. I thought they'd pair nicely with the grilled steak we were planning.

I couldn't resist taking a bite while the first batch was cooling and I was immediately hooked! It's hard for me to really pinpoint the flavor, however, I expected something sour and that was not the case at all! While these are a little time consuming, I already have them on the menu again later this week. This new discovery may work against my plan to can enough tomatoes to take through to next year's harvest. With any luck, my neighbor will share some of his crop so I can continue to feed my new addiction!

I want to point out that while I found this recipe in one of my newer cookbooks, I didn't measure anything so this recipe below is really loosely written.

Here is what you'll need:
Slice tomatoes into about 1/4 inch rounds. Sprinkle both sides of sliced tomatoes with seasoned salt. 

In a shallow bowl, beat eggs. Place bread crumbs in another shallow bowl.

Coat bottom of frying pan with vegetable oil and heat over medium-high heat.

Dip both sides of tomato slices in egg, allow excess egg to drip off. Dip both sides of egged tomato slices in breadcrumbs making sure they are well coated (no tomato showing through). Place coated tomato slice in preheated frying pan. Lower heat of pan to medium. Repeat with remaining tomato slices, working in batches and being careful not to overcrowd the pan.

Cook about minutes or until golden brown, turn over and cook another minutes or until second side is golden brown. Remove from pan and place on a plate lined with paper towel to remove excess oil.

Source: Adapted from Old-Fashioned Tomato Recipes

Comment (1)

Fried green tomatoes are one of my favorite southern treats.