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. We fried some up in a class recently. Everyone enjoyed them.

Green tomatoes are pretty firm, 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.