Fried green tomatoes are excellent as a stand-alone appetizer served with a chipotle sauce, as a topping to your favorite burger, or as a substitute for a ripe tomato on a BLT. One of my very favorite ways to serve them is to place the fried tomatoes on a plate, then top them with shrimp and remoulade sauce.
- 4 large firm green tomatoes
- 1 1/2 cups flour
- 1 teaspoon kosher salt (plus more for sprinkling)
- 1/2 teaspoon pepper
- 2 eggs
- 1 tablespoon water
- 1 cup bread crumbs
- 1 cup olive oil
- 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.
A lighter (baked) version of this recipe
Simply replace the eggs with a cup of plain Greek yogurt, and use panko (a Japanese-style breadcrumb) in place of regular breadcrumbs. Spray the panko with nonstick spray to help the coating obtain a nice golden brown color, then bake at 350 degrees for 7 minutes on one side and 5 minutes on the other. You will be amazed how easy and tasty this treat will be!
Stacy Harris is pioneering the farm-to-fork eating movement that includes harvesting wild animals in addition to domesticated animals and homegrown fruits and vegetables. She's the author of several books about sustainable living for healthy families. For more recipes like this, check out her website at GameandGarden.com and her Facebook page.