This is more of a review of my own cooking than anything else. Plus I wanted to share with the blogosphere.
I made fried green tomatoes for the first time in my life. It was recently that I actually tried fried green tomatoes (FGT) and realized that I liked them. I think FGT is one of those Southern style foods that is probably a staple in many households during the summer months. Growing up with an British-bred mother, I was more likely to eat Shepherd’s pie. ***sighing fondly to myself***
Since we have a large garden this year with about 10 different varieties of tomatoes, I was excited for the possibility to be able to make FGT myself. I figured that it could not be too hard. I searched for perfect, plump tomatoes from our bountiful, producing garden. Hubby is a great cultivator of all things green. If I was more organized, I would know the variety of tomato used. But, the operative word in that sentence was "IF".
In any case, I searched the web for suitable recipes that looked easy enough. From those recipe websites, I realized that the common theme was seasoned flour, egg dip, and cornmeal/breadcrumb mixture.
Since I only measure when I am baking, there are no fixed measurements in my recipe of sorts for FGT.
I cut the tomatoes into thick slices and sprinkled with salt. I let that sit while I prepped the rest of the ingredients.
On a plate, I mixed a few spoons of all-purpose flour with a generous heaping of Old Bay (any season salt will do).
In a bowl, I beat one large egg (fresh from our chickens, of course) with a little water (maybe couple tablespoons).
On another plate, I mixed a few spoons of fine white cornmeal with finely crushed Ritz crackers.
In my cast iron skillet, I heated vegetable oil about half an inch deep. Stove temperature should be about mid-range. If 1 is the coldest and 10 is the hottest, set between 5 and 6.
I dredged my tomatoes in the flour, egg dip, and cornmeal mixture and then put into the skillet for a few minutes per side.
Once the FGT were fully cooked, I placed on a rack to drain excess oil and lightly salted.
I was so surprised how good they were! Even though there are several steps, the preparation is simple.
The trick is not to have the oil too hot. Otherwise the outside will burn and the inside will still be raw. The inside should be firm but tender. And I like for the outer crust to be crunchy and slightly salty.
If you have never had a fried green tomato, it is worth trying. I will be doing this again before all our tomatoes ripen and we have Insalata Caprese (salad made of sliced fresh mozzarella, tomatoes and basil, seasoned with salt, and olive oil).
I have never eaten them before and then the tomato and corn allergies kept me from eating anything fried this way including my love of okra. It is funny that I am seeing this today. My niece just posted on Facebook last night that she made them for the first time. Hmm – now that I can eat corn and tomatoes I may have to try them.
I always thought FGT would be sour or tart because I am used to eating ripe tomatoes, but it wasn’t. Funny thing is before I married, I would have one tomato plant. I could not pick the green tomatoes because that meant another week or two before I could get a ripe tomato. He planted so many tomato plants, we have an abundance of tomatoes. Loving this!
We love fried green tomatoes also— but since we cook gluten free–I use gluten free flour & gluten free crackers!!! So glad to hear that you garden!!!! We do also!!!! Since we live on a resort in the Ozarks– we container garden& have raised beds– so we don’t “GARDEN” like we use to– but we raise part of our own food chemical free!!!
Hubby has already prepared part of the garden for the winter crops. I am so excited for that too.
I am not really an outdoors person, but hubby gets me involved a little. I helped pick out the plants and pick the fruit. He handles all the work in between 🙂
I used to eat FGT as a young child and liked them. I didn’t have them for a long time, and thought I knew how to make them. They were terrible, so I guess I hadn’t remembered very well. This seems easy enough to make it worthwhile to try again.
Like you, I thoroughly enjoy gardening when I can watch my husband do it. 🙂
Reblogged this on quirkywritingcorner and commented:
This is a simple, and per Amarylis, is delicious.