Fried Green Tomatoes

November 12, 2018

Fried Green Tomatoes

Tomatoes are the often a fan favorite of the gardening scene. When you think of a tomato, most people typically imagine beautiful, bright red beefsteak tomatoes or deliciously sweet, bite-sized cherry tomatoes. It’s hard to deny the delectable and juicy taste of a ripe tomato, freshly plucked from the vine, and still warm from the sun. But-- if you just can’t wait for them ripen, or have come to the end of your growing season with a few of your tasty toms still green and unripe, we have a savory solution for you.

What you’ll need for this recipe:

Tools:

  • Cutting board and knife
  • Paper towel roll
  • Three shallow bowls
  • Shallow pot for frying
  • Slotted spoon
  • Drying rack

Ingredients:

  • 5 large green tomatoes (heirloom variety), sliced ½ inch thick.
  • 1 ½ tsp coarse kosher salt
  • 1 ½ cup all-purpose flour, divided
  • 1 cup buttermilk
  • 1 large egg
  • 1 cup Nut Crumbs
  • 1 tbsp seasoned salt (or make your own)
  • Vegetable oil, for frying
  • Spicy Buttermilk Ranch 

  1. Slice tomatoes and place on a single layer on double layer of paper towels. Generously salt with ¾ tsp salt. Flip tomatoes and sprinkle with remaining ¾ tsp salt. Let stand for a minimum of 30 minutes, the longer the better. Occasionally pat off moisture with paper towel. This process draws out moisture and keeps the tomato slices firm after frying.  
  2. Heat oil for frying. The ideal temperature is 375°F, and should be kept at a consistently high temperature for crispy and golden frying.
  3. Make your Spicy Buttermilk Ranch dipping sauce.
  4. Gather 3 shallow bowls. In the first, add ½ cup flour. In the second, combine egg and buttermilk, whisking until combined. In the third dish, whisk together remaining 1 cup of flour, nut crumbs, and seasoned salt. 
  5. Test oil by tossing a crumb into your pan. Crumb should sizzle and oil should bubble around the crumb.
  6. Set up a wire drying rack over a layer of paper towels to place tomatoes once fried.
  7. For each tomato slice, pat dry, then dredge in flour, followed by egg mixture, then nut crumb mixture, back to egg, and again into nut crumb mixture. 
  8. Immediately place into oil and fry for about 4 minutes per side, or until golden brown.
  9. Remove from oil and place on wire rack to allow excess oil to dissipate (do not stack slices), and serve immediately with Spicy Buttermilk Ranch Dressing.

Grow your own thick and juicy Moskvich tomatoes in a Custom Seedsheet or Glacier tomatoes in our Caprese sheet



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