Fried Green Tomatoes

Not just good as a summer appetizer, the Fried Green Tomato can also be zhuzh-ed up with other ingredients to make a delicious meal. The FGT is a Southern and Midwestern staple and an end-of-summer favorite at Yankee Street Farm.

Yield

2-4

Prep time

20 Min

Cook time

5 Min

Total time

25 Min

Print

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FRIED GREEN TOMATOES

The Fried Green Tomato is a Southern and Midwestern staple and an end-of-summer favorite at Yankee Street Farm.

Ingredients

• 2 medium green tomatoes, cut into 1/4-inch slices
• 1 pinch salt and ground black pepper to taste
• 1/2 c flour of your choice
• 1 teaspoons salt, divided
• 1 teaspoons ground black pepper, divided
• 2 eggs, beaten
• 1/2 c cornmeal
• Splash of hot sauce
• Optional: 1/2 tsp dried parsley, 1/2 tsp paprika, and 1/4 tsp cayenne pepper
• Canola oil as needed

Instructions

1. Mix flour, cornmeal, salt, pepper, and optional spices in one bowl. In another bowl, beat the eggs and set aside.
2. Start heating your oil (about 1/2” deep) in frying pan.
3. Slice tomatoes about 1/8” thick. Dip slices in egg, covering both sides of the tomato. Dredge egg-covered tomato slice in flour/cornmeal mix until well coated. Repeat with rest of the tomato slices. Start placing covered tomato slices in oil, one at a time, being careful not to overcrowd the pan. Let fry on one side until bottoms are golden brown, about 2-5 min, then turn over and let the other side fry for the same time.
4. Sprinkle with salt, parmesan slices, or hot sauce.

Notes:

YSF TIP: When the oil has preheated, dip the handle of a wooden spoon or a chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying. If the oil bubbles very very vigorously, then the oil is too hot and needs to cool off a touch. If no or very few bubbles pop up, then it’s not hot enough.

If you want to make a meal out of your fried green tomatoes, try adding: avocado, parmesan slices, egg and chives. Delicious!

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