If you have some green tomatoes (whether you pick them from your own garden or have a friend with a garden pick some tomatoes for you before they ripen), it is so tasty to make some fried green tomatoes as a side dish for your next dinner. We love them, and we think they're a fun way to use up some of the tomatoes from our garden.
Step One:
Typically, a pound of tomatoes are going to be around two decent sized tomatoes.
So, go grab a pound of green tomatoes (or more if you are feeding a larger crowd).
Slice the tomatoes. I like a nice sharp knife to slice them.
Be careful not to make your slices too thick. If your slice are too thick, your tomatoes will not have enough time to cook before the outer breading burns. (The slice you can see best in this picture is probably just a little thicker than I meant to cut it.)
Step Two:
Set up three bowls. I like nice shallow bowls.
Put flour in the first bowl (around 1/2 cup), 2 eggs (beaten) in the second bowl, and then around 1/2 cup of cornmeal in the third bowl.
(On a side note, you can also use Jiffy Cornbread Muffin mix instead of cornmeal for a sweeter taste.)
Cover the tomatoes (both sides) in each of the three bowls.
Here they are in the flour:
Here they are when all of them have gone through all three bowls.
Step Three:
During step two, heat up a skillet with oil. I use canola oil because that's what I have in my pantry.
You'll want enough in the skillet that it will cover one side of the tomatoes at a time.
Once the oil is hot enough (so that when you put the tomato in, it sizzles), carefully put in all of the tomatoes (or at least all you can fit in).
You'll cook each side for 2 – 3 minutes, and then take them out (to a plate with paper towel).
If you're cooking more than one batch, be careful, since the oil will probably be hotter for the second set. I never keep the second set in as long as the first one (two minutes a side is probably plenty on a second set).
Step Four:
Serve immediately after they are done.
If you have to wait, you can heat your oven to 170 degrees, and put them all in there to stay warm.
We like the fried green tomatoes served with fat free ranch dressing.
Enjoy!
There are many variations on making fried green tomatoes. What is your favorite way to make them? Please join us at the Blissfully Domestic social network and tell us!
Angie can be found at her blog, Many Little Blessings, writing about her family’s daily adventures with homeschooling, household management, faith, fun, and raising kids with special needs.
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How odd that you did this right after I posted to twitter that I was going to make them. It's not a very common thing. Where'd you get the idea?
oh I see, you follow me.
Cindy — I actually make fried green tomatoes quite often.
This tutorial was actually originally posted on my personal blog on September 9th. Guess it was just a coincidence. (This one was submitted to Blissfully Domestic about a week ago, but they don't publish it as soon as it is submitted.)
Must just be the time of year that it sounds good to people!