Fried Green Tomatoes

This is a recipe I only make once a year. I mean, you can’t really buy green tomatoes at the grocery store, and the tomatoes in my garden are too few (and too small) to justify picking them before they’re ripe. So I have to wait til I go to the u-pick farm in the next county and pick 40 pounds of tomatoes…yeah, I’m not kidding. Forty pounds.

So it’s been tomato-processing central here. You can expect a few tomato recipes over the next week or so!

But tonight. Tonight I got a hankerin’ straight out of the South. Luckily I’d picked a few green tomatoes on Saturday — thought they were starting their journey to red…but close enough for jazz.

green(ish) tomatoes

Frying is nothing to be afraid of. As long as your oil is hot enough, your medium properly coated (so water doesn’t hit hot oil) and you move slowly so as not to splatter the oil, you will be frying with finesse in no time. Tonight I used a combo of olive oil and bacon grease…because why not?

So then it’s just a bit of messy prep: a coating in flour, a coating in egg, a coating in cornmeal. Of course, I used whole wheat flour. And instead of just cornmeal, I used a combination of cornmeal and spent grains from homebrewing (a whole other post some day…) for some extra crunch.


I topped the slices with a sprinkle of goat cheese, a drizzle of raspberry puree (also picked at the farm, but not quite 40 lbs), and a couple of fried sage leaves (from my garden). Because sometimes I just like to feel like I’m at a classy restaurant when I eat what was originally the food of poor farm folk.


And I’ll definitely be enjoying the leftovers tomorrow on a sandwich with cheddar and avocado!

Fried Green Tomatoes

Serves 2. Time: 30 mins
  • 2 or 3 green tomatoes, sliced about 1/2 inch thick
  • 1/2 cup whole wheat flour
  • 1 egg, beaten with a tablespoon or so of water
  • 1/2 cup whole-grain corn meal (or 1/4 cup cornmeal and 1/4 cup spent grains!)
  • salt and pepper
  • oil for frying
  1. Mise en place: Line up flour, egg, and cornmeal in dishes in that order. Add salt and pepper to each. Heat oil in a skillet, about 1/4 inch deep. Oil is hot enough when a bit of cornmeal dropped in sizzles on contact.
  2. Blot excess moisture off tomatoes. Add salt and pepper to both sides of each slice.
  3. Coat tomato slices in flour, then egg, then cornmeal. Allow to sit for about five minutes so coating can set.
  4. Carefully add tomato slices to oil and fry slices for 2-3 minutes per side. Remove from pan and allow to drain on paper towels. Serve immediately.

One comment

  1. […] I told you guys I went and picked 40 pounds of tomatoes. You might be wondering where they all […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Our Next Life

Early Retirement // Financial Independence // Adventure // Happiness

food to glow

feel good food that's good for you

Herbs and Spices Rock My World

Marking Our Territory

Adventures are better with dogs, dogs are better with adventures

Chivalrous Cooking

Nate Cooks. Jenn Eats.

Paige's Next Chapter

Turning the page on Maryland and writing a new story

Lilly Sue's Bites and Brews

~Discovery of Food and Beer

The Wildly Ordinary Life

"I haven't been everywhere, but it's on my list"

%d bloggers like this: