Fried Green Tomatoes

FRIED GREEN TOMATOES

This is the first time I ever made 'fried green tomatoes'..............to be honest the first time I ever heard of fried green tomatoes was when the movie came out. I just remember at the end of summer those 'green tomatoes' were just yanked out along with the tomato plant that has had it and thrown out.............but some did pickle them but not often. Most often they were put on a sunny window sill and waited and waited till they got red and ripe, but were kind of hard. Like the ones we get here in the winter times.

You see I'm from the Great White North well just Toronto not that far north but 'Fried Green Tomatoes' have their roots in the South.

I did make them and my family enjoyed them and now we will wait every year till the end of summer or why wait soon as I see a green tomoato just pull them off and why wait.........That will not go good with my husband who baby's his tomato plants all summer. Waiting patiently for one to turn red and he will know for sure which one I yanked off. He knows his inventory. LOL.

Here is my husband Don pulling out the last of the tomato plants.........................below the picture is the tomatoes sizling away.

I got this recipe from a few sources from a Foodie Board that I frequent and added bits and pieces to make this recipe.......and tweeked here and there. So here is my version.

3 to 4 large green tomatoes, I prefer firm ones

1 cup flour
1 cup corn meal

2 eggs, beaten

veggie oil, I use canola oil

salt and pepper to taste

I always set up a breading station with three bowls.........one for flour, beaten eggs and corn meal.

Whisk the eggs and add salt and pepper to taste....and add to a shallow bowl.
To the flour I seasoned it with paprika and garlic powder.........and put in shallow bowl.
Put corn meal into a bowl and set aside.
Slice tomatoes into 1/4" or 1/2" slices, I prefer thinner ones less soggy....and pat dry.

Take tomato slice and dredge into flour......and shake off excess.

Drag each slice through the egg mixture and shake off excess.

Take the egg covered tomato slice and dredge through the cornmeal mixture coating it well.



In a large saute pan heat about 1/2" veggie oil..........over medium high heat.

When the veggie oil is hot, gently place the coated tomato slices and saute till lightly browned, golden and crispy....... About 2 to 4 minutes on each side.

Using a spatula or slotted spoon, transfer to a paper towel lined platter to drain.

Ready to eat...........