Fried Green Tomatoes
I love cooking challenges, being forced to work outside of my comfort zone and experiment with new to me ingredients and techniques. There is nothing like pushing yourself and discovering something new and exciting and different. A few months ago Joe introduced me to a rather addicting website that hosts a variety of cooking themed forums. Among them is one called /52weeksoffood in which a different theme is picked every week, ranging from specific ingredient to cooking technique to ethnicity to everything in between. The week the theme was color, something I’m familiar with after last year’s International Incident Party. I asked Joe to pick a color for me which resulted in a me coming up with a green themed meal. Instantly I knew I want to do Fried (or baked) Green Tomatoes in an attempt to take care of some of the tomatoes in my garden while trying something new. I rarely ever fry food, but there are a few things that I do enjoy better friend than baked. Which is why I asked for, and luckily received, a gorgeous stove top fryer as a wedding present. This one can be used as a large saute pan while the basket doubles as a steamer, so it can be used on not-as-bad for me foods as well. So I set the oil to heat while I went out to the garden to collect some fresh tomatoes. Since I’m growing a variety of black tomatoes, they are closer to red than your typical green tomatoes but are the same ripeness wise. In order to add more green to things I decided to grab some basil as well in the hope of making a basil aoili. While the aoli didn’t work as well as I planned, the tomatoes were perfection.
4 large green tomatoes, sliced 1/2 in thick
1/4 cup milk
1/2 cup breadcrumbs
1/2 cup corn meal
1/2 cup whole wheat flour
1 tsp cayenne powder
pinch of salt and pepper
- Heat the oil in your fryer per directions.
- Whisk together the egg and milk in a small bowl. In another small bowl mix together the dry ingredients in a small bowl.
- One at a time dip the tomato slices in the egg mixture then lay in the crumb mixture, making sure to fully cover the tomato in the crumbs.
- Once oil is hot add the tomatoes to the basket, making sure to not over crowd the pan. Cook tomatoes until a delicious golden brown. Set aside on a plate covered with a paper towel and allow to cool. Serve warm!
I wound up serving them sandwich style on some leftover Basil Foccacia bread along with fresh basil and some melted mozzeralla cheese, almost a fried tomato caprese sandwich in you will.