T
he first time I ever really paid any attention to fried green tomatoes was after I watched the wonderful 1991 movie of the same name.
Have any of you seen Fried Green Tomatoes starring Kathy Bates and Jessica Tandy? It’s a great movie.
Anyway, I spent some time this weekend with my Mom making fried green tomatoes and I thought you’d enjoy a peek and a bite.
The tomato crop is still pretty bountiful on my family’s farm this time of year.
Gotta grab these babies when they’re large and firm but way before they turn red.
No problem finding as many big, firm and un-ripe tomatoes as we needed.
NOTE: You could use ripe red tomatoes for this recipe, but I think the green ones have a hint of lemon flavor and are much tastier for this recipe.
Regular readers have met my mom (AKA Nana Banana) before.
If you’ve never met Nana Banana, you can get to know a little better through previous posts like In the Kitchen with Nana when she made Martha Washington chocolate balls, or when she and I scoured the family farm in search of walnuts in The Tale of the Walnut.
Now, that’s a real beauty.
You’ll need at least four more just like this.
You’ll only need a few other ingredients for this recipe including, 4 large green tomatoes, 2 eggs, 1/2-cup of buttermilk, 1-cup of all-purpose flour, 1/2-cup cornmeal, 1/2-cup Panko crumbs, 2 teaspoons course kosher salt and 1/4 teaspoon ground black pepper. You’ll also need canola oil for frying.
Wash tomatoes thoroughly.
Slice the tomatoes about 1/2-inch thick.
Allow the tomato slices to dry on a paper towel. Sprinkle a small amount of salt over one side of the slices which will help reduce the moisture.
Allow the slices to rest for about 30-minutes.
Whisk eggs and milk together and set aside.
Spread flour onto a plate. Mix cornmeal, Panko crumbs, salt and pepper on another plate.
Dip the tomatoes into the flour to coat it completely.
Then dip the tomatoes into the milk/egg mixture.
Dredge entire tomato in the Panko crumbs before putting into hot frying pan.
No overcrowding.
Place the tomatoes in the pan so they do not touch each other.
Fry until brown and then flip the slices to brown on the other side.
Drain the cooked tomatoes on a paper towel before serving.
Take a bite of these and you’ll get crispy goodness on the outside and a hint of saltiness with a subtle lemony flavor (thanks to the green tomato) on the inside.
Farm fresh, simple to make and oh-so tasty. ♥
- 4 large green tomatoes
- 2 eggs
- ½-cup of buttermilk
- 1-cup of all-purpose flour
- ½-cup cornmeal
- ½-cup Panko crumbs
- 2 teaspoons course kosher salt
- ¼ teaspoon ground black pepper
- canola oil for frying
- Wash tomatoes thoroughly.
- Slice the tomatoes about ½-inch thick.
- Allow the tomato slices to dry on a paper towel. Sprinkle a small amount of salt over one side of the slices which will help reduce the moisture.
- Allow the slices to rest for about 30-minutes.
- Whisk eggs and milk together and set aside.
- Spread flour onto a plate. Mix cornmeal, Panko crumbs, salt and pepper on another plate.
- Dip the tomatoes into the flour to coat it completely.
- Then dip the tomatoes into the milk/egg mixture.
- Dredge entire tomato in the Panko crumbs before putting into hot frying pan.
- No overcrowding.
- Place the tomatoes in the pan so they do not touch each other.
- Fry until brown and then flip the slices to brown on the other side.
- Drain the cooked tomatoes on a paper towel before serving.
Thanks for stopping by.
See you back here next time.
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