Growing up in the South, most everyone would try their hand at growing tomatoes. My dad would always say, “Anyone can grow a tomato.” Of course, he has the greenest thumbs of just about anyone I know.
I don’t think I ever ate in the summertime at my Granny’s house without the presence of fried green tomatoes accompanying my meal.
Fried green tomatoes have grown in status all over the country as of late, and rightly so. Their mild tartness and crunch lends them to a variety of dishes.
Most of us in the South have always had them alongside a full plate of meat, butter beans, mashed potatoes, and any other seasonal vegetables with a piece of buttery cornbread.
Recently, chefs everywhere are seeing the enormous potential of the fried green tomatoes and green tomatoes in general.
One of the nice things about frying green tomatoes is that you can salvage the imperfect tomatoes if they are large enough to get enough surface area for frying. I like to get these tomatoes at the end of the season when the vines are nearing the end of productivity and the tomatoes are likely not to ripen properly.
If you are shopping for green tomatoes to use for frying, be sure to choose firm tomatoes. The variety is not as important as the firmness of the tomato. Any good beefsteak brings good results. If you are gathering them from your garden, again choose fully grown firm tomatoes.
To me, my original recipe of Fried Green Tomatoes can’t be beat for any occasion, but especially Independence Day. They go great on hamburgers or as a side for hamburgers or a slab of ribs.
The green tomatoes on my vines will be perfectly mature, yet will not have turned red by then in that I staggered my plantings through several weeks just for this occasion.
Although I like the original recipe, I love this healthier lighter “Baked” Fried Green Tomato recipe too. It is just scrumptious! These “Baked” Fried Green Tomatoes do not get soggy even overnight! You will just love them.
Find this recipe in my latest book, Harvest.
Healthier Crunchier “Baked” Fried Green Tomato Recipe
Healthier Crunchier “Baked” Fried Green Tomatoes Recipe
- 4 large firm green tomatoes
- 1 1/2 cup all purpose flour
- 1 teaspoon Kosher salt more for sprinkling
- 1/2 teaspoon pepper
- 1 cup plain Greek yogurt
- 1/2 cup buttermilk
- 1 1/2 cup Panko Bread Crumbs
- Pam Cooking Spray or olive oil for drizzling
- Slice tomatoes 1/8 inch thick.
- On a large plate mix flour, salt, and pepper. Place yogurt and buttermilk on a second plate, and Panko Bread Crumbs on a third plate. Coat tomatoes with the flour mixture, then the yogurt – buttermilk mixture (you may want to put the yogurt in a small bowl so that dipping them is easier), then the Panko Bread Brumbs.
- Place coated tomatoes on a cookie sheet and spray with Pam Cooking Spray liberally on both sides or drizzle them on both sides with olive oil. Bake in a 350 degree oven for about 7 minutes on one side then flip them over and bake for another 5 to 7 minutes.
- Transfer to a platter, sprinkle with extra salt and serve warm.