In the South, “fried green tomatoes” is not just the name of a movie. These tart, crunchy treats are just another southern staple that appears on our table quite frequently.
Usually they are picked in the summer only, but this year we decided to plant them in the fall for a “winter” harvest.
Sometimes in Alabama the beginning of winter is very mild. This was the case this year, and as a result, we were able to pick an abundance of green tomatoes along with one real beauty, a perfectly red delicious tomato.
This dish is fabulous as a side to any meal. However, I also love using fried green tomatoes as an ingredient in many dishes as well as a stand alone with an awesome chipotle sauce (which you can find in my latest cookbook).
Tonight I think that I will make a fabulous BST — Bacon, Shrimp, and Fried Green Tomato Sandwich — as opposed to a BLT! I will keep you posted on the results, but I have no doubt that it is going to be no less than outstanding. How can these ingredients put together go wrong?
Watching the fat content in your diet? Click here for my Healthier Crunchier “Baked” Fried Green Tomatoes Recipe.
Fried Green Tomatoes
- 4 large firm green tomatoes
- 1 cup all-purpose flour
- 1 teaspoon salt more for sprinkling
- 1/2 teaspoon pepper
- 2 eggs
- 1 Tablespoon water
- 1 cup bread crumbs
- 1 cup Olive Oil for frying
- 4 Tablespoons butter
- Slice the tomatoes 1/4 inch thick.
- On a large plate, mix flour, salt, and pepper. On a second plate beat eggs and water together. Place bread crumbs on a third plate. Coat tomato slices into seasoned flour, then egg mixture, then bread crumbs.
- In a hot sauté pan, mix butter and oil. When sizzling, place coated slices in pan for about 2 to 3 minutes per side or until tomatoes are tender. Cook in batches and add more oil if needed. Transfer to a platter, sprinkle with extra salt and serve warm.
- For a healthier version of this recipe, check out my Healthier Crunchier "Baked" Fried Green Tomato recipe.