I have waited so long for fried green tomatoes. I read someplace that green tomatoes at the end of the season are the best. I have never made it that far before…but this year I was on a mission…and you know what? They were right. The green tomatoes at the end of the season are unbelievably more flavorful than the ones at the beginning and middle. I’m thinking this is because they are on the vine longer because of the cooler weather. No matter what the reason our first batch of fried green tomatoes this year turned out just wonderful. I’m sure we will be having them many times over the next couple of weeks.
Ingredients: Serves 4 people
- 7 to 8 green tomatoes
- 2 cups flour, divided use
- 1/2 cup yellow cornmeal
- 3 eggs
- 1/4 to 1/2 tsp cayenne pepper
- 1 tsp garlic salt
- 1 tsp cornstarch
- 1 tsp dried parsley, smashed between your fingers
- ground black pepper
- Kosher salt
- Crisco Shortening
Slice the tomatoes about 1/4-inch thick and lay on a paper towel lined flat service or in a paper towel lined colander. Sprinkle them with Kosher salt and let set for 30 minutes. The salt will pull out some moisture. After the 30 minutes pat dry the slices with paper towels.
Now prepare your 3 step dredges. All 3 use a small to medium size bowl.
1st dredge bowl: 1 cup of flour
2nd dredge bowl: 3 eggs, whisked
3rd dredge: 1 cup flour, 1/2 cup cornmeal, cayenne pepper, garlic salt, cornstarch and dried parsley. Whisk all of these ingredients together so they are completely mixed.
Sprinkle each tomato slice with ground black pepper then start the dredging process. Dredge the slices one by one. Starting with the 1st dredge bowl, make sure the tomato slice is covered with the flour and shake off the excess.
Now into the 2nd dredge bowl, place the floured tomato slice in the whisked eggs. Make sure the slice is covered with egg.
And lastly put the tomato slice into the 3rd dredge bowl and cover the slice with the flour spice mixture. This may take a little bit more work than the first two dredges to fully coat the tomato slice. Place the coated slices on paper towels until ready to fry.
Heat a large skillet, preferably a cast iron skillet on medium-high heat. Add enough shortening so that when melted it measures 1/2-inch in depth. Once the shortening is melted and hot add a few slices and fry until golden brown on both sides. This usually takes me about 3 minutes each side. (Be careful not to overcrowd the skillet as it will bring the heat of the shortening down. Transfer the fried green tomatoes to a paper towel lined plate to drain. Serve warm.
Suggestions: Try mixing some Catalina dressing, Mayonnaise and sweet pickle relish together for dipping the “Fried Green Tomatoes” in. I wish I had the recipe together for this dip, but I whip it up and forget every time to write it down, maybe next time.