Fried Green Tomatoes
Well, the first hard frost of the year was last night. For my family, that means a frantic evening finally stripping our tomato plants of the last of their fruit. It came later than usual this year, but the time had come.
With all of those green tomatoes, there really is nothing to do but fry them. Some will be left to ripen naturally, but most become one of the best fried dishes ever.
The dish is really all about bringing out the sweetness of the tomatoes and contrasting that with the crunch of the breading and the saltiness of the seasoning. While traditional, I think cornmeal gives a bit of an off flavor and isn’t quite as nice as panko. Also, basil really brings out extra flavors in any tomato dish.
Here is our method:
Slice the tomatoes and then season with salt, pepper, basil and a bit of chipolte (if desired). Then dredge in panko (Japanese bread crumbs) and deep-fry until they float to the top of the oil.
Remove from oil onto drying rack and let any excess oil drain away. Eat while still warm.
Fried Green Tomatoes? I’m coming to your house for dinner. I don’t have a garden, so I haven’t had them for a few years — but, my gosh, do I LURVE them!
Fried green tomatoes are a personal favorite of mine. I always pan fry them, so I’ll have to try the deep fry method.
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