Last week we had a couple heavy thunderstorms and one brought winds so strong that several of my tomato plants suffered broken branches – nearly all of them laden with large, green tomatoes. I was completely bummed out.
But then I remembered that early 90’s film “Fried Green Tomatoes,” which I’ve never seen but made me wonder: are fried green tomatoes actually a thing?
Turns out yes. Yes, they are a thing and they are really, really good. I’d describe these crisp, flavorful rounds of battered & fried green tomato slices as compulsively eatable. The first night I made them I served them for dinner alongside our favorite pizza. Despite the golden crust covered in homemade pasta sauce and fresh mozzarella cheese, everyone focused on the green tomatoes. At one point we counted how many tomato slices were left so that they could be divided evenly among us.
Have you ever tried fried green tomatoes? If not, now’s the time of year to do it! I’ve even started picking green tomatoes off the vine to make this tasty treat, which pairs well with everything from pizza to a tall glass of ice tea or hard cider. In fact I think that’s what I’ll be doing with the green tomatoes sitting on my counter this afternoon: fry them up, then enjoy them on the back patio with a cold glass of Citizen’s Cider. I can’t wait!
I used the recipe below by Diana Swenson-Siegel to make our fried green tomatoes. Called “Best Fried Green Tomatoes,” this is a simple and excellent recipe. I’m sharing it below and you can also find this recipe on AllRecipes.com. The only change I made was to combine the flour with the breadcrumb mixture so that there was only one plate of dry mix to dredge the tomato slices in. I also used small, medium and large tomatoes since that’s what had fallen off my plants.
- 4 large green tomatoes
- 2 eggs
- ½ cup milk
- 1 cup all-purpose flour
- ½ cup cornmeal
- ½ cup bread crumbs
- 2 teaspoons coarse kosher salt
- ¼ teaspoon ground black pepper
- 1 quart vegetable oil for frying
- Slice tomatoes ½ inch thick. Discard the ends.
- Whisk eggs and milk together in a medium-size bowl. Mix flour, cornmeal, bread crumbs, salt and pepper on another plate. Dip both sides of each tomato slice into dry mix to coat. Then dip both side of the tomatoes into milk and egg mixture. Dredge in dry mix again to completely coat.
- In a large skillet, pour vegetable oil (enough so that there is ½ 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.