1 cup yellow cornmeal
1 – 2 TBS All-Purpose Flour
2 beaten eggs
1 tsp. kosher salt, plus extra for sprinkling
1/4 tsp. freshly ground black pepper
Canola oil for frying
3 medium-sized round green tomatoes, sliced 1/2-inch thick
Heat about 1/8 inch oil in a large skillet – over medium heat. Beat the eggs in a shallow bowl.
Combine the cornmeal, flour, and pepper in a large bowl.
Coat the tomato slices, one at a time, in the egg mixture, then dredge in the cornmeal mixture.
Fry the slices in the hot oil until the cornmeal is a golden brown, about 2 or 3 minutes – each side. The goal is to turn the tomatoes only once during the cooking time.
Carefully remove the tomatoes from the oil and place them on a paper towel-lined plate. Sprinkle with salt while they’re still piping hot!
We LOVE fried green tomatoes around our house and eat them joyfully each summer. I even serve them at breakfast: Toast English muffins and place a fried egg on the bottom half. Place a fried green tomato on top of the egg and top with the other half.
Freezing Green Tomatoes:
I have never tried freezing green tomatoes (for the record, none ever last long enough in our kitchen TO freeze) but I have heard of people who slice and coat the tomatoes, place them on a baking sheet, and place the sheet into the freezer. When the tomatoes are frozen solid, they place them into a freezer bag or freezer container. Word is they thaw and fry up beautifully.
I’m going to have to give this a shot. How surprised would my family be to see fried green tomatoes on the Thanksgiving table? I think my hubby would tear up with happiness.
This would be me headed out to the garden to commence the ceremony….