Does your vegetable garden have more tomatoes than you can use in salads? Try using some of the unripe ones for this fried green tomatoes recipe. They make a nice change from raw tomatoes and are very very tasty.
My vegetable garden is producing tomatoes by the baskets full. Unfortunately, the neighborhood squirrels have found them and started devouring them if I let them even slightly ripen on the vine.
When I walked out this morning there were dozens of them on the ground. Some with just a bite out of them.
I figured that they would get the rest of them, so I brought in most of the green ones that the squirrels had not yet managed to get to. See my article on how to ripen green tomatoes here. But for some, I decided to try my hand at cooking them.
Lets make some fried green tomatoes!
I had picked a basket of green ones yesterday and cooked fried green tomatoes last night. It was the first time I have had them and I must say, they were delicious.
I used a combination of spices, corn meal and flower and fried them in peanut oil. They are not the same as having a vine ripened red tomato but at least I have a way to make use of the green ones I pick while I deal with the squirrel problem.
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- 6 medium, firm green tomatoes
- Kosher salt to season
- 1 cup of all purpose flour
- 1 tbsp of Famous Dave's Rib Rub, (any seasoning mix you like will work)
- 1/2 cup of 2% milk
- 1 egg
- 1/3 cup of cornmeal
- 1/2 cup of dried Italian bread crumbs
- 1/4 cup of peanut oil.
- Cut the tomatoes into 1/2 inch slices and season them with Kosher salt and set aside for about 5 minutes.
- Beat the egg and milk together.
- Put out three bowls and combine the flour and seasoning spices into one, the egg and milk in another and the corn meal and bread crumbs in the third.
- Heat the peanut oil in a frying pan on medium heat. Dip the tomato slices into the flour mixture first, then the egg/milk mix and finally into the cornmeal and bread crumb mixture.
- Fry the coated tomato slices for 3-5 minutes on each side until golden brown. Don't crowd the pan.Cook them in batches.
- Set the cooked tomatoes on paper towels to drain.
Amount Per Serving: Calories: 274 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 34mg Sodium: 335mg Carbohydrates: 35g Fiber: 3g Sugar: 7g Protein: 8g