Fried Green Tomatoes
This is the first time I’ve had GREEN tomatoes in my life! Yes, my whole life. Say, WHAT?!? I actually got these beautiful green tomatoes from Travis’ family in Ohio at VanScoy Farms. They always have the tastiest veggies at the farm that make family gatherings that much better. I’m pretty sure my sister-in-law has renounced eating any cucumber that’s not from VanScoy Farms. Ok, ok. She hasn’t gone that far but her struggle is real. And I totally agree. Fruits and vegetables from ANY farm or local farmer’s market are worth a shot. They will change your life and the way you think of food. That’s one reason I love late spring and summer so much! Also, summer break from school. I’m just being real.
This recipe is a good introduction to these mysterious green vegetables. Or maybe tomatoes are fruits, not vegetables…this debate never seems to end but I think they’re fruit. I’ll stick with fruit. You can correct me if I’m wrong. Anyways, the perfect part is that since green tomatoes have a little more structure to them and are a little less ripe than red tomatoes, they hold up to being fried like they were made for it!
I’m pretty sure the fried green tomatoes would have been devoured all by themselves, but Travis and I had to add some hot sauce and ranch dressing to bring these little guys to the next level. I’m not even sure that either of those are “traditional” pairings for fried green tomatoes. Whether or not, definitely worth a try. They were AMAZING!
Sometimes fried foods can seem heavy and just unhealthy. First of all, the coating is light but *super* crispy thanks to the cornmeal and panko breadcrumb combo. Also, the tomatoes are only fried briefly since it’s just to cook the coating really. So don’t you worry, the tomatoes remain fresh tasting and delicious despite the panic the word “fried” can bring. Don’t panic, friends. Just try it.
- 4 green tomatoes
- 1 cup flour
- 1/2 cup milk
- 2 eggs
- 3/4 cup yellow cornmeal
- 1/2 cup panko breadcrumbs
- salt and pepper, to taste
- vegetable oil to fry tomatoes
- Slice green tomatoes into slices about 1/2 inch thick. I was able to yield about 4 slices per tomato.
- Mix together flour and a pinch of salt and pepper on a plate. Set aside.
- Whisk together milk, eggs, and a pinch of salt and pepper in a pan (I used an 8x8 pan). Set aside.
- On a separate plate, mix the cornmeal, panko breadcrumbs, and a pinch of salt and pepper. Set aside.
- Dredge the sliced tomatoes in the flour, coat with the egg mixture, and then coat with the cornmeal mixture.
- Heat about 1/2 inch of vegetable oil in a skillet over medium heat. Test to see if it's hot enough by tossing a few breadcrumbs in. If the oil bubbles, it should be hot enough.
- Fry the tomatoes on each side until golden brown.
- Transfer to paper towels and sprinkle with salt while still hot.
- Serve with ranch dressing or hot sauce, optional.
