Fried Green Tomatoes - Another Recipe

Fried foods are not common in my kitchen. I fry some things. Like fish & fritters. I just dont like the heavy upset tummy I get after eating a bunch of fried food.

So when I was faced with green tomatoes I was hoping to somehow avoid the ever present FRIED green tomato. Turns out, there isn't much else to do with them. It looks like other then fried green tomatoes, these tomatoes are used mostly for condiments.

I did find one recipe that was for a Tomato and Feta Tart which used green and red tomatoes. I might make that one after I buy some puff pastry.

I decided that if Fried Green Tomatoes were the quintessential green tomato recipe then I was going to have to start there. I pulled out my heavy cast iron skillet, lots of oil, and got to work. This is my own recipe adapted from the first 10 or so I read about online. They are a little healthier then most other recipes since I used olive oil and did not deep fry them.

Fried Green Tomatoes

- 4 large green tomatoes, sliced 1/4 inch thick

- 1/4 cup flour - on a small plate

- 1/2 cup cornmeal

- 1/2 cup Panko Japanese bread crumbs.

- 1/2 -1 tsp each of parsley, oregano, and thyme (to taste)

- salt and pepper, to taste or about a 1/4 tsp each.

- 1 egg

- 1/2 cup water

- 1/2 cup - 1 cup regular olive oil (not extra virgin which will burn easier)

- 2 bowls for dipping tomatoes

Directions

Mix cornmeal, bread crumbs, herbs and S&P together in a bowl.

Beat egg and water together in a second bowl.

I like to make a dipping assembly line with the tomatoes, flour, egg, cornmeal and pan all in a row in that order. That makes prep faster and with less mess to clean up later.

Get your pan nice and hot, pour in enough oil to coat the bottom. As the oil heats start dipping your tomatoes as follows:

- Dip one tomato slice in the flour once on each side. You need a light coating so just one quick flip is fine.

- Dip slice into egg mixture once on each side.

- Then dip this slice into the cornmeal mixture. Cover with the mix and press gently to get those crumbs to stick well. Once or twice on each side is usually enough.

- If your oil is hot enough then start adding your slices. I usually make them as I fry instead of all ahead of time. I think that if they wait too long to be fried they get soggy.

Cook for about 4 minutes or until the bottom is a nice golden brown. Flip and repeat with the other side. I cooked about 4-5 slices at a time in my pan making sure each has space. You don't want to crowd them or the coating will get mushy from all the moisture in the pan.

Serve immediately to a hungry family. We used Ranch dressing as dip, but I think these would be great with a raita.