One of the things I look forward to every summer is Fried Green Tomatoes! Not very long ago, someone blessed us with a two huge bags of vegetables out of their garden, and right on top were some beautiful green tomatoes. I was so excited because I had just been craving them earlier that day, and I was really missing the fact that for the second year in a row, we do not have our own vegetable garden. In years past, we generally plant 4 tomato plants and rarely do we actually get a true red tomato off of them. We pick them far too early in order to enjoy one more meal with this Southern classic. 🙂
I have found that using tomatoes that are actually just beginning to turn pink are the best to use, they are ever so slightly sweet and yet still have that tartness that makes this dish so distinct. The ones we were given were very green so I let them sit on the counter for a few days… at least until I couldn’t resist them anymore. They were still very much green throughout, but sooooo good!
Most people in the South would probably tell you that you have to use corn meal to batter the tomatoes. I disagree. Although it is tasty, I don’t care too much for the gritty texture. I have found that House Autry Chicken Breader is great! The texture is very fine, and the seasoning in it is perfect! At my house, if I’m going to fry anything, it will be breaded with House Autry!
Here is what you will need for this delicious Southern classic:
Green tomatoes – if you don’t live in the South where you can actually buy these at the grocery store and you don’t have a garden of your own, then make friends with someone who has a vegetable garden 🙂
House Autry Chicken Breader (or your favorite breading)
1-2 tablespoons milk
Canola oil – enough to fill your pan approximately 1 1/2 inches deep so that the tomatoes don’t touch the bottom of the pan.
Heat the oil over medium heat. You can test the oil to be sure it is hot enough by dropping a bit of egg into the pan. If it instantly floats and begins frying, it is hot enough, if it sinks to the bottom, it is not ready yet.
While your oil is heating, go ahead and get everything else ready. Slice your tomatoes into 1/2 inch thick slices. In a small bowl, beat the eggs and milk until well mixed. Fill a separate bowl with House Autry Chicken Breader. Then, set up your assembly line. Mine generally looks like this:
Unless you have never fried anything, you already know that you will first dip the tomatoes into the mixture of beaten eggs and milk, then you dredge them in the breading before gently placing them into the hot oil so as to not splash yourself. Let the tomatoes cook until they turn a nice golden brown, flip them over and cook the same on the other side. This generally takes 3-4 minutes total, so you definitely don’t want to walk away. Remove the tomatoes from the oil and allow the extra oil to drain off onto paper towels as they cool.
You may want to plan on at least 1 or 2 more tomatoes than you think you will need, because if you’re like me and just have to sample while you are cooking dinner, or if your husband is in the kitchen with you while you cook…. well, just trust me and make extra. :).
I know the set up, process, and clean up of frying food at home is quite the hassle, and to be honest I rarely cook this way. However, despite the mess, smell of grease, and not so healthy way of cooking, sometimes you just have to do it in order to satisfy a craving. 🙂 I hope you take the time to try this wonderful classic if you’ve never had it, or even if you’ve never made them at home, give it a try! You wont be sorry you did! 🙂