I noticed that a lot of tomato plants have been popping up in the garden. I bought one plant from the nursery, and purposely planted another from seed, but there's tomato plants all over the place. I think this has to do with the fact that last fall I just let the dead plants lay where they may, and the seeds have germinated. So I'm anticipating tomatoes coming out of my ears this year, which makes me reallllly happy.
I went out to the garden this afternoon to grab some herbs for dinner, and was struck with a thought- I have a few green tomatoes, why not make up some Fried Green Tomatoes? So I did, loved it, and decided to post the recipe here.
Cristina's Fried Green Tomatoes
- A green tomato or two, depending on how many you're feeding. One tomato is enough for 2 people as a side dish.
- Egg whites (for one tomato I used 2). whip them up a little bit with a fork.
- Bread crumbs. I ended up having a lot left over, so I would suggest using approximately 1/2 to 3/4 cup.
- Corn meal. I would use about a 1/4 cup. Adjust to how crunchy you want your breading.
- fresh or dried herbs. I didn't measure, and neither should you. At this moment I added chives, tarragon, oregano, and dill from the garden. Use whatever amount or types you want.
- Seasoning salt. I added a couple of shakes of Lawry's Seasoning Salt, and then twice that of Tony Chachere's original Creole seasoning (love this seasoning!). You can use any kind of seasoning you like.
- Garlic Salt (or regular) Salt and Pepper.
- Frying oil. I used peanut because it's what I had on hand. Enough to line the pan and fill it about a 1/4 inch.
- Before you get started, stick the tomato in the freezer. Leave it in there while you get the other ingredients ready, or about 15 minutes.
- Chop up the herbs if you're using fresh. Then squeeze them in a paper towel to make sure they're dry.
- Combine the bread crumbs, corn meal, dried herbs, and seasoning into a bowl.
- Set up a work station next to the stove- first a bowl with the egg whites, then the bowl of dry mixture closest to the pan.
- Cut up the tomato (I went with 1/4 to 1/2 inch thick), and sprinkle garlic salt and pepper on both sides.
- heat the pan on medium/ medium high heat, then add the oil. (might need to adjust the heat during the cooking process if the slices are turning too dark brown)
- When the oil sizzles when you throw in a couple of flakes of bread crumbs, its ready.
- dunk a tomato in the egg white mix, let it drain a bit, then put it in the bread mix. Make sure it is well coated.
- Carefully put the tomato in the hot oil. Repeat with other slices, until the pan is full but not crowded.
- when the mixture is golden brown on the bottom, flip the slices over.
- As soon as the slices are browned on both sides, take them out with a spatula and drain them on a paper towel.
- Repeat until all slices are cooked.
Eat them while they're nice and hot! I love that they were tangy and slightly crunchy. I had so much leftover mixture and egg whites, that I decided to cook a yellow squash the same way, which also turned out delicious!