After enjoying an exceptionally long Indian summer here in Colorado, last weeks blast of winter weather brought about a sudden end to the gardening season. Plants that were still attempting to produce were now finished. My dear friend Sandy stopped over in advance of the forecasted cold snap to ask if I had any interest in some of her remaining goods that were going to be lost if not harvested. My eyes lit up when she mentioned the tomato vines loaded with unripened fruit. Time for one of my favorites, Fried Green Tomatoes.
- 4 green tomatoes sliced 1/2 inch thick
- 1 egg slightly beaten
- 1 cup corn starch
- 1 cup corn meal
- 1 cup bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian herbs
- salt and pepper
- 24 dill pickle chips
- same ingredients as for the tomatoes
-
Begin by slowly heating about one inch of peanut or vegetable oil in a large skillet over medium heat.
-
Mix together the corn meal and bread crumbs, add garlic, herbs, salt, and pepper.
-
Set up a breading station. I use three containers about the same size and depth. Place the corn starch in the first, the egg in the second, and the breading and herb mixture in the third.
-
Working on to a parchment paper or wax paper lined baking sheet, begin by coating a few slices of tomato with corn starch, gently tapping off any extra. Roll the corn starch covered slices in the egg, then drop in the breading mixture, turning to coat well. Gently shake off any excess breading.
-
Repeat with all of your slices placing them on the baking sheet after breading. It is best to have all your breading done before you begin to fry. This allows you to work with clean hands, and focus on frying.
-
Gently slide the tomatoes into the oil to avoid splattering, do not overcrowd your skillet. Cook for 2 - 3 minutes or until edges become light golden. Using tongs carefully turn the slices and cook again for about the same amount of time.
-
Remove from oil and place on a wire rack over paper towels or newspaper to drain.
-
I love to fry dill pickles chip using the same method. Place the pickle slices on wire racks to drain well before breading (moisture + oil = bad combination).
-
Use same process as for the tomatoes.
Proper temperature for frying is between 350° F - 375° F, however when heating a shallow amount of oil in a skillet, it is difficult to get an accurate reading with a thermometer. I watch for the surface of the oil to "shimmer" and then fry a test item. Remember oil tends to climb in temperature as you cook so watch your heat closely. If you need to turn the heat up or down allow some time for the oil to respond to your adjustment.
I love to fry dill pickles chip using the same method. Place the pickle slices on wire racks to drain well before breading (moisture + oil = bad combination).
This southern delight was the specialty of the Whistle Stop Cafe brought into the spotlight in the 1991 movie, Fried Green Tomatoes.
