These green tomatoes mark the 12th week of our tomato harvest. Our tomato plants literally took over our entire 8 x 16 raised bed and formed a dense, formidable patch of extremely productive vines. All summer long, we’ve eaten as many as we can, and given the rest away. We’re nearing the end of the season now, and had a ton of green tomatoes that hadn’t been ripening before they were splitting and rotting not the vine. So I decided to pick a handful and try fried green tomatoes. I can count on one hand the number of times I’ve eaten fried green tomatoes, and I’ve never made them. In my mind, the process was way more complicated than fried green tomatoes were worth. But I was wrong; these are so simple to make. And unexpectedly delicious…that slightly tart and crunchy breaded goodness with a hint of cayenne. Yum. (You know what’s also good? Fried pickles!) To keep the first batches warm while you make the rest, simply keep them in a warm oven. I have a feeling I’m going to have a hard time resisting the urge to pick all our tomatoes before they ripen.
Green tomatoes (I had about 1.5 lbs)
1 cup flour
1 cup cornmeal
1 piece Ezekiel bread, toasted & crumbled
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp garlic powder
salt & pepper, to taste
vegetable oil, for frying
Heat oil in frying pan on medium heat.
Slice tomatoes 1/4-1/2″ thick. Sprinkle with salt & pepper. Crack eggs in small bowl and beat thoroughly. Place flour in another small bowl. Mix cornmeal, toast, paprika, cayenne, and garlic in a third shallow bowl.
Dredge tomato slices in flour, dip in eggs, then coat thoroughly with cornmeal mixture. Drop in hot oil and fry 1-2 minutes on each side, until golden. Remove from oil and place on paper towel to absorb some of the oil. Sprinkle with salt, to taste. Eat while still warm. I served mine with deliciously velvety yogurt. These are awesome served on their own, but I have a feeling they’d make a mean sandwich, too. Trying that for lunch tomorrow.
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