For more years than I care to admit, I have waited for a ripe, red, tomato to appear in my garden. Often I would prowl the local farmer’s market in hope of landing an early red tomato I could boast of. Just the other day I was admiring my fat, luscious-looking green tomatoes in my garden. I envisioned them ripe and sliced on the first BLT of the season and sure enough, one promising green tomato landed at my feet. Fate. My first thought was not pleasant, my second was to feed it to my hens, and my third and best thought was to fry it. Who hasn’t heard of fried green tomatoes? So I ventured into a new territory and these fried, green, tomatoes are beyond delicious. The flavor is not at all tomato like, it is just indescribably amazing and unique. You have to try them to believe it. Fried green tomatoes make an excellent side with seafood, or egg dishes. They are great solo as well! It is rather sad that green tomato season is short-lived, and over looked. Be brave, give them a try and be prepared to be surprised!
1 firm, medium, green tomato
1/4 cup flour
1 egg
3 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon black pepper
1 cup seasoned, panko crumbs or your favorite bread crumb.
1/4 cup Parmesan cheese
1/4 cup vegetable oil
Wash and dry tomato. Cut into six slices, about 1/4 inch thick. Set on paper towel.
Dredge each slice in flour. Set aside.
Heat oil in sauté pan on medium high.
Mix egg and milk, add salt and pepper.
Dip each floured slice of tomato in egg mixture. Cover with panko crumbs, reserving 1/4 cup of the crumbs.
*Sauté in oil on each side three minutes.
Remove to oiled baking sheet. Heat oven to 275 degrees. Mix parmesan cheese and remaining 1/4 breadcrumbs.Top each slice with crumb mixture and bake 10 minutes. Serve warm.
*These can be baked in a 400 degree oven for 20 minutes, turning once if you want to avoid frying. Adjust baking time to match your oven to result in a crispy fried tomato.
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