green tomato recipe

Fried Green Tomatoes

Fried Green Tomatoes

Tomato season is all about those firm, ripe, juicy tomatoes. For me, tomato season is also about fried green tomatoes.

Green tomatoes have a very different flavor than ripe tomatoes. It is like tomatoes and lemons had a baby. There is a distinct citrus-like tartness in green tomatoes.

Green tomatoes are pretty hard, compared to ripe tomatoes, which makes them great for frying. They soften, but don’t fall apart when fried.

There are a number of variations on exactly how to fry your tomatoes. I do a traditional breaded method, flour, egg wash and cracker crumbs. Then I pan-fry them.

I like using cracker crumbs, but you could use bread crumbs instead. I have friends that love to use cornmeal instead.

So here is my recipe. I hope you give it a try.

Fried Green Tomatoes

1 c. flour, or 1/2 c. flour and 1/2 c. cornmeal

1 t. salt

1 t. pepper

5 green tomatoes, sliced 1/2-inch thick

1-2 c. cracker crumbs, saltines preferred

2 eggs, beaten

butter or oil for pan frying

Place flour and seasonings in small bowl. Place crumbs in second bowl and eggs in a third bowl. Dip tomato slices in eggs then in flour. Dip slice in egg again and then in crumbs. Fry slices in hot oil until golden and tender in the middle, turning to cook evenly.  Drain and serve warm. Serves 4-6.

Green Tomato Pickles

Green Tomato Pickles

Green Tomato Pickles

I had a request for this recipe from my niece, Sarah. I make these every year with end of the season green tomatoes. She loves them as do I. It’s a great way to get more out of your garden. I also love to make them with green cherry tomatoes, so cute. You can cut up bigger tomatoes or keep small and medium ones whole. You can also make a spicy version by adding 1 teaspoon red pepper flakes to each jar.




Green Tomato Dill Pickles – Kosher Style

Green tomatoes
6 ribs celery, cut in 2-inch pieces
6 Sweet green peppers
6 cloves Garlic
2 quarts water
1 quart vinegar- 5% acidity- you can use white or cider vinegar
1 cup canning or pickling salt
Dill, optional

Use small firm green tomatoes. Pack into hot, clean canning jars. Add to each quart jar a bud of garlic, 1 piece of celery, and 1 green pepper cut into fourths. Make a brine of the water, vinegar, and the salt. Boil with the dill for 5 minutes. Pour the hot brine over the pickles to within 1/2 inch of the top of the jar. Put on cap, screw band firmly tight. Process in a boiling water bath for 15 minutes. These pickles will be ready for use in 4- 6 weeks. Yield: About 6 quarts. Source: NCHFP

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