The warm evenings of summer are coming to an end as the leaves are quickly falling from the trees into our gardens. With that, it’s time to prepare the soil for winter and remove the plants of summer including those overgrown tomato plants. This is my favorite, as it means it’s again time for frying up those green tomatoes and freezing them for enjoyment throughout the winter.
I love all things Fried Green Tomatoes… the food, the movie, the food… Did I mention I LOVE fried green tomatoes? Well, here’s my recipe. Serve with homemade aioli or just plain mayonaisse. My favorite fixer-up is mayo with basil and lemon.
Fried Green Tomatoes
A bunch of green tomatoes
Equal parts cornmeal and flour (start with 1 cup of each)
Equal parts milk and eggs (start with 3 eggs and 1/4 cup milk)
Flour for dredging
Oil for frying
Mayo/Aioli for dipping
Begin by slicing the tomatoes into 1/2″ slices.
In three separate dishes (I use breading pans), prepare for coating the tomatoes by filling the first bowl with just flour. The second bowl should contain the equal parts milk and eggs whisked together. The final bowl should contain the equal parts of flour and cornmeal whisked together with a heaping teaspoon of salt and some pepper.
In a large pan, heat about 1″ of oil until hot.
To coat tomatoes, dip slices first in flour, then egg/milk mixture, then coat with cornmeal/flour mixture. Place in oil and fry until golden brown, then flip and let the other side cook until golden brown. The inside should be tangy and very soft by this point. Sprinkle with salt and serve with your favorite dippings while hot.