I'm new to the world of fried green tomatoes. The idea just didn't appeal to me so I didn't avoid them per se, but I never initiated a taste either. I can't remember where I first tried fried green tomatoes but I'm pretty sure my sister-in-law, Mrs. FancyPants, had ordered some and I decided to give it a taste. It was good! How could I doubt though?? It's fried! I've since eaten fried green tomatoes from a couple of different places and I feel like the tomato itself is mild in flavor. The key is to make sure the batter is tasty so the end result is scrumptious. I would also suggest that even if you don't like tomatoes, try a fried green tomato next chance you get. You may be surprised!
I came across this recipe in my good friend T-Rae's Taste of Home magazine. It was full of prize winning recipes so I figured a fried green tomato recipe out of this magazine should be good. The original recipe called for 3 tomatoes but I had a four pack so I decided to just keep it simple and double the batter portion of the recipe. Also, I didn't have any garlic salt so I used garlic powder and salt instead. Same difference right! Also with the garlic, salt and green tomatoes, I also used cornmeal, freshly grated Parmesan, 2 eggs, canola oil, pepper and flour.
The first thing you want to do is slice the tomatoes into 1/4 inch slices. Lay them all out on paper towels and liberally sprinkle with salt. The recipe calls for letting the tomatoes sit for 30 to 60 minutes. I decided to let them sit for 60 minutes total because a few of my tomatoes were reddish on the inside which I figured would mean they would benefit from the extra time. The salt draws moisture out of the tomatoes. This technique is called "sweating" and is a common technique used on eggplants when making eggplant parm.
Ingredients:(slightly adapted from Taste of Home's Prize Winning Recipes Green Tomatoes Parmesan)
4 green tomatoes, sliced 1/4 inch thicksalt for sweating
1/2 cup of cornmeal
1/2 cup of Parmesan cheese
4 tbsp of all-purpose flour
1 tsp garlic powder
2 tsp salt
1/4 tsp pepper
2 eggs, beaten
1/2 cup vegetable oil
- Lightly sprinkle tomatoes with salt; drain on paper towels for 30-60 minutes.
- Meanwhile combine cornmeal, Parmesan, flour, garlic powder, salt, oregano & pepper in shallow plate.
- Dip each tomato slice into the beaten egg mix, then into the cornmeal mixture.
- In a medium skillet, heat oil over medium-high. Fry tomatoes, a few at a time, for 2 minutes per side or until golden brown. Drain on paper towel-lined wire rack.