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<\/p>\nIn this fried green tomatoes recipe, unripe tomatoes are coated with a seasoned cornmeal breading and pan-fried until crispy. These super crunchy tomato slices are addictive and can be enjoyed as a snack, side dish, or sandwich topping.<\/p>\n
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Late summer storms and early frost can wreak havoc on a vegetable garden. We had a line of thunderstorms rip through our area that knocked off a bunch of unripe tomatoes from the vines. This fried green tomatoes recipe is a great way to make use of unripened tomatoes.<\/p>\n
I had never heard of fried green tomatoes until the movie came out in 1990’s. It just wasn’t a typical thing here in New England. Green tomatoes harvested at the end of the season were usually turned into jarred green tomato relish, called piccalilli.<\/p>\n
Now I love to fry up a batch of these fried green tomatoes every now and then. These super crunchy tomato slices are addictive. Enjoy layered on a burger or sandwich, as a side dish, or snack dipped into your favorite dipping sauce. Here are a few sauces to mix up quickly:<\/p>\n
Fried green tomatoes made using unripe red tomatoes. Instead of deep-frying the tomatoes in lots of oil, we are going to shallow fry them in a skillet with just enough oil to make them crunchy.<\/p>\n
A full printable recipe can be found at the bottom of this article, but here are the basic steps for making fried green tomatoes.<\/p>\n
Green tomatoes are firm, have very little moisture, and hold up well being breaded and fried. The key to this recipe is to use unripe tomatoes that are just about ready to change color.<\/p>\n
A sure indication that your tomato is likely to to turn red soon is it lightens in color from green to a gray-green to yellow. This is the perfect time to pick green tomatoes for fried green tomatoes.<\/p>\n
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I’ve used smaller immature tomatoes from broken branches, but the flavor is really sour. Since tomatoes ripen from the inside out, full-sized green tomatoes sweeten slightly to help balance the tart flavor.<\/p>\n
Rinse the tomatoes well under cool running water and air dry. Cut into 1\/4-inch slices. The breading won’t stick to the smooth ends, so you can compost these.<\/p>\n
Blot the excess moisture from the tomato slices with clean kitchen towels and let sit while you prepare the breading.<\/p>\n
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You will need three medium bowls for the breading process:<\/p>\n
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Drop each tomato slice into the flour bowl and coat completely with flour.<\/p>\n
Lift the tomato from the flour, shake off extra flour, and drop into the egg mixture. Flip to coat entirely.<\/p>\n
Remove the tomato, let the extra egg drip off, and then drop it into the cornmeal mixture and coat completely.<\/p>\n
Remove the breaded tomato slices and place it on a plate. Repeat with the remaining tomato slices.<\/p>\n
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Heat the oil in a large skillet over medium heat.<\/p>\n
Place the breaded tomatoes into the frying pan in a single layer without touching. Fry until brown, about 3-5 minutes. Flip and fry the other side. Drain on paper towels and serve warm with your favorite dipping sauce.<\/p>\n
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Frying adds a delicious crispy and crunchy texture, but you can bake green tomato slices instead of frying and use less oil.<\/p>\n
Place the breaded green tomatoes on two large baking sheets coated well with olive oil non-stick spray or line with parchment paper. Spray the tomatoes with olive oil spray to encourage browning, and bake in a preheated 400\u02daF oven for about 15 minutes. Flip halfway through to brown on both sides.<\/p>\n
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