While picking up produce from the local farm stand for our regular Saturday night gathering I came across a bin of green tomatoes. I had been struggling to come up with another side and figured I could give fried green tomatoes a try.
These are unripe tomatoes, not some fancy heirloom such as Green Zebra tomatoes. These are very firm; not a rock but certainly not a fragile tomato that will be easily bruised.
Fried Green Tomatoes
Prep time: 25 minutes
Total time: 55 minutes
- 6 green tomatoes
- 1/3 cup coarse corn meal
- 1/3 cup fine corn flour
- 1/3 cup all-purpose flour
- 2 eggs
- 1.5 to 2 cups vegetable oil
- sea salt
- Core tomatoes and cut into 1/4″ slices. Place sliced tomatoes on a double layer of paper towels which you’ve laid in a rimmed baking dish. Allow to rest for at least 20 minutes. Blot the tops of the tomatoes at the end of the rest period to pick up any moisture.
- While the tomatoes rest combine the corn meal with the flours in the bowl of a food processor. Give it whirl for 30 second to a minute until the coarse corn meal is a bit finer.
- Whisk together the 2 eggs along with 1/4 cup of water until combined. Set aside.
- When ready to fry the tomatoes add enough oil in a 12″ skillet so that you have between 1/8″ and 1/4″ of oil in the bottom of the pan. Heat over over medium-high heat until shimmering.
- Dip a tomato slice in the egg mixture and then shake off the excess egg. Dredge slice in cormeal/flour mixture, coating both sides. Add the slice to the skillet. Repeat until the skillet is full but not overcrowded.
- Cook for 3-5 minutes then flip with tongs and repeat on the second side. The goal is the standard GBD (golden, brown and delicious). Transfer cooked tomatoes to a new rimmed baking sheet lined with paper towels. Sprinkle hot fried tomatoes with sea salt.
- Repeat with remaining slices until all are cooked. You can keep the finished ones in a 200°F oven to stay warm while cooking the rest.
Tongs worked really well for me; far better than a spatula.
Next time I’ll try some buttermilk to coat the tomatoes instead of the egg. Egg worked OK however most of the recipes I looked at suggested buttermilk. Also I’d try this thing Ted does when he makes chicken fingers where he coats the chicken and then let’s it rest on a cooling rack for 10-15 minutes before frying. This helps the coating to bind to the chicken and seems to help it stay affixed after cooking.
These would have been good with a little spice mayo or remoulade sauce.