Posted on: November 4, 2019 | Written By: Doug Oster |
I was excited when walking through the kitchen door to see fried green tomatoes and a baked chicken
on the counter. “I hope you didn’t need those tomatoes for something,” my wife Cindy said sheepishly.
I’d already photographed them a couple of days ago, so it was fine to use them in the kitchen. Often times we get our wires crossed when I don’t mention that I need some of the produce picked from the garden for an upcoming social media post or story.
I asked readers and listeners to the Sunday morning KDKA radio show how they used green tomatoes and most said frying them was their favorite way to prepare them. It’s not something you would want to eat every day, but a wonderful seasonal treat. One listener simply dips the sliced fruit in flour and then into hot bacon grease.
Here’s how my wife makes ours, feel free to post your favorite recipe below in the comments section. It’s a variation on a recipe from allrecipes.com
6 large unripe green tomatoes
3 brown eggs (we have chickens, so they are super fresh)
3/4 cup milk
1 cup flour
1/2 cup cornbread and muffin mix (we didn’t have corn meal). The sugar in the muffin mix was a good foil for the tartness of the tomatoes
1/2 cup bread crumbs
3 teaspoons course sea salt
1/2 teaspoon black pepper
1 quart canola oil
Slice the tomatoes about a half inch thick
Mix eggs and milk together in a bowl. Fill a dinner plate with flower.
Combine the muffin mix, salt, pepper and bread crumbs on another plate. First coat the tomatoes with flower then dip them into the liquid mixture. Put them in the bread crumbs to complete the coating.
Heat the canola oil in a skillet at high/medium heat. Gently place the coated tomatoes in the pan so they don’t touch. After one side is brown, flip them until golden brown.
Dry the finished tomatoes on paper towels to try and absorb as much oil as possible.
There are lots of cool homemade dips to spice up the finished product. How about Sriracha/Mayonnaise or a creamy horseradish sauce?
It’s a great way to use up tomatoes that won’t ripen over time indoors.
Doug Oster is editor of Everybody Gardens, a website operated by 535Media, LLC. Reach him at 412-965-3278 or email@example.com. See other stories, videos, blogs, tips and more at everybodygardens.com.