So even though we’re heading into October and the temperature has dropped, my garden full of heirlooms is still popping out tomatoes at a pretty good pace. I picked a few of my Aunt Ruby’s German Green and figured I might as well put together a Southern classic: Fried Green Tomatoes.
While Aunt Ruby’s are generally used in tomatoes because of their wetness similar to a melon, they are also fantastic for frying. However, if you can’t get your hands on any, feel free to use any green tomato you choose.
- 2 large green tomatoes
- 1 cup flour
- 1 tbsp chili powder
- 1/2 cup milk
- 1 egg
- 1/3 cup cornmeal
- 1/2 cup bread crumbs
- 1/4 cup peanut oil
Cut the tomatoes into slices slightly more than a centimetre thick (half an inch). Sprinkle slices with salt and then let your slices sit for about 5 minutes.
In three separate bowls place the flour and chili powder, the milk and egg, and bread crumbs and cornmeal. If you’re wanting even more flavour, you can use buttermilk.
Heat the peanut oil in a pan on medium heat. While the oil is heating, beat the egg and the milk together.
Dip your tomato slices in the flour and chili mix. The wetness of the Aunt Ruby’s will help get the slices covered and once they are then dip them into the milk and egg mixture. Finally dip them into the cornmeal and bread crumb mix.
Place the coated slices into the heated oil and fry for about 4 minutes on each side or until brown and crispy. When they are finished frying, place the slices on paper towels to absorb any excess oil.
To add a little more flavour (and heat), some hot sauce of your choice is a perfect match.
The great thing about this recipe is that from start to finish, prep to eating, the whole process is probably about 10-15 minutes at most. A quick, easy to make and great tasting treat!