Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Monday, September 6, 2010

Fried Green Tomatoes


If you have never grown your own tomatoes, you might never have tasted the wonderful treat known as Fried Green Tomatoes (although you can get them at some restaurants south of the Mason Dixon line). When the summer growing season slows down around the end of September and the vines are full of green tomatoes, but the sun is not quite warm enough to turn them red, Fried Green Tomatoes are just what you want.

I recently found some at my Farmer's Market and snatched up three of them for these yummy treats. My husband loves Fried Green Tomatoes and he was so happy to see those big fat green tomatoes sitting on my cutting board. Fried Green Tomatoes are crispy and tangy, and the kids and I dipped them in some Ranch dressing, but my husband enjoyed them just as is. The recipe is modified from the one found at Simply Recipes. My tomatoes were extra large so I had to up the quantities of cornmeal and flour for my three tomatoes, so the quantities shown here are approximations. You may need more or less. I also used buttermilk instead of regular milk -- I highly recommend it.

Fried Green Tomatoes
serves 4-6 depending on size of tomatoes

printer version

3 medium, firm green tomatoes
1/2 to 1 cup all-purpose flour
1/2 to 1 cup buttermilk
2 eggs beaten with a few tablespoons water
1 cup cornmeal cornmeal
1/4 cup olive oil mixed with 1/4 cup canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
dash cayenne pepper

Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes.

Meanwhile, place flour mixed with cayenne pepper, buttermilk, eggs, and cornmeal in separate shallow dishes.

Heat half of the oil in a skillet on medium high heat.

Blot tomatoes dry with paper towels. Dip tomato slices in buttermilk, then flour, then eggs, then cornmeal.

Fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown.

As you cook the rest of the tomatoes, add oil as needed. Remove from oil and season to taste with salt and pepper. Keep hot in a warm oven until ready to serve. Serve with cold Ranch dressing if desired.

Source: modified from Simply Recipes


Deborah said...

YUM! Definitely going to give this one a try Barbara, someone turned on Winter here before my tomatoes ripened and I've been wondering what to do. :)

Abby said...

Those look perfect! We like them on a burger, topped with pimento cheese.

Renee said...

Yum! My mother grew up south of the Mason Dixon line and would adore having this recipe! Passing it on... so maybe when she visits with us in a few weeks, she'll make this! :) Thanks Barbara. Yum!

Wayne said...

Just an FYI but Buckhead Mountain Grill is a restaurant that is North of the Mason Dixon Line who serves these as an appetizer. I love them! (The one near me is in Newport, KY - just south of the Ohio River, still in the "Greater Cincinnati Area")

Beth F said...

We made these tonight and they were WONDERFUL. The crust stayed on nicely and we even dipped some onion rings in to the left over batter, and they were the best ever. I think, in addition to finding a great fried green tomato recipe, we found a great recipe for deep frying.