Even though we had an abundance of beautiful red, ripe, juicy tomatoes come from our garden this year, there were a few green ones. So what did I decide to do? Hmmm…make Fried Green Tomatoes! Not everyone in my family likes them, but I grew up having them and I LOVE THEM! Making them is quite simple too. Some corn meal, flour, milk, salt, pepper and if you are daring some cyan pepper for a bit of zing! Below are the tomatoes from my garden that I decided to fry up.
Slice your tomatoes about 1/4 to 1/2 inch thick. Season them with a little bit of salt and pepper both sides.
Put about 1 Cup corn meal and 1/2 Cup flour in a bowl and mix together. If want a bit of zing add a teaspoon of cyan pepper to the mixture. In another bowl some milk. You can add an egg if you’d like; my grandmother was visiting so she had me add the egg. Mix together.
Take one of your sliced tomatoes and dip, both sides, into the milk mixture and then into the corn meal/flour mixture. Repeat twice for each slice. Set aside on a plate.
Now it’s time to start frying them up. I prefer and suggest that if you are lucky enough to have a really good seasoned cast iron skillet, use it. I am very blessed and fortunate to have been given one from my mother that was probably her mother’s; so it’s really seasoned. If you don’t, not to worry and non-stick skillet will work just as well only your frying time may be a wee bit longer.
I like to use Extra Virgin Olive Oil (EVOO) for everything in place of vegetable oil and this instance is no exception. If you don’t have any EVOO, vegetable oil will work just as well too.
Coat the bottom of your pan with about 1/4 inch of oil and heat. TIP: To check if your oil is hot and ready take a wooden spoon and turn upside down. Place the end of the handle part into the oil. If it bubbles around the bottom edge of it, the oil is hot and ready to use. Using a fork, gently slide your tomato slices into the hot oil. Fry until the edges are golden brown then carfeully turn over and continue to fry on the other side.
I like to make mine a little more crispy so I keep them in the oil a little bit longer. After you are done, take tomatoes out of the oil and place on paper towel before plating. There are many different dipping sauces you can serve with them. I’ve had various types of remoulade, jelly and ginger sauces. I’ve even eaten them with tasty thick balsamic vinegar. However my absolute favorite way of eating them when I make them at home is plain. I’ve listed the recipe below – Enjoy!
Deanna’s Fried Green Tomatoes:
3 or 4 Medium sized green tomatoes
1 Cup Corn Meal
1/2 Cup Flour
1 Cup Milk
Cyan Pepper (optional)
Extra Virgin Olive Oil or Vegetable Oil (enough to coat bottom of frying pan 1/4″)