Mom’s Fried Green Tomatoes

The weather is supposed to get colder and the tomatoes have slowed ripening. The vine is full of green tomatoes. I could put them in the windowsill to turn red, but my mom used to fry them up. I grew to love fried green tomatoes. Here’s mom‘s delicious recipe for you.

Here’s how you do it:

Start with the green tomatoes. You can see one of mine is a little bit on the pink side. It’s still going to taste good, but it won’t stay firm. The greener are, the firmer  they will stay.

 Slice the tomatoes about 1/4 inch thick  and set aside.

Put all of the dry ingredients in a bowl together

and mix them with a wire whisk.

In another bowl, mix the wet ingredients – the egg and the milk and a pinch of salt.

Dip each slice into the egg mixture, and then into the wet mixture.

Heat about 1/2 inch of canola oil in a heavy skillet on medium heat. Lay the the tomatoes in, gently, and cook until brown on each side, turning once.

Carefully lift them out and place on paper towels or coffee filters to drain.

Sprinkle them with some Fleur de sel or other flaked sea salt.

Serve hot. We like a little ranch to dip them in. They make a great snack or side dish!

© Copyright 2022 The Lazy Gastronome

5 from 1 vote

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Mom's Fried Green Tomatoes

A delicious way to use those last green tomatoes of the season that are still on the vine!

Course: Side Dish

Cuisine: American, garden fresh

Keyword: fried, garden, green tomato, tomatoes

Servings: 4 servings

Author: HelenFern

Ingredients

• 1-1/2 to 2 cups sliced green tomatoes
• 1 large egg
• 1 Tablespoon half and half
• pinch kosher salt
• 1/2 cup unseasoned dried bread crumbs
• 1 teaspoon lemon pepper
• 1/4 cup parmesan cheese
• 1 teaspoon Italian seasoning blend
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• canola oil for frying
• fleur de sel or flaked sea salt for after the fry

Instructions

1. Start with the green tomatoes. You can see one of mine is a little bit on the pink side. It's still going to taste good, but it won’t stay firm. The greener are, the firmer  they will stay.

    Slice the tomatoes about 1/4 inch thick  and set aside.

2. Put all of the dry ingredients in a bowl together and mix them with a wire whisk.

3. In another bowl, mix the wet ingredients - the egg and the milk and a pinch of salt.

4. Dip each tomato slice into the egg mixture, and then into the wet mixture.

5. Heat about 1/2 inch of canola oil in a heavy skillet on medium heat. Lay the the tomatoes in, gently, and cook until brown on each side, turning once.

6. Carefully lift them out and place on paper towels or coffee filters to drain.

7. Sprinkle them with some Fleur de sel or other flaked sea salt.

8. Serve hot. We like a little ranch to dip them in. They make a great snack or side dish!

Recipe Notes

 

© Copyright 2022 The Lazy Gastronome

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