Yummy way to use up all those green tomatoes
Ingredients
- 1 large egg, lightly beaten
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour, divided
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 medium-size green tomatoes, cut into 1/3-inch slices
- Vegetable oil
- Salt to taste
Number of Servings :
- 4
Directions
- 1. Combine egg and buttermilk; set aside.
- 2. Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
- 3. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
- 4. Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden.
- Drain on paper towels or a rack.
- Sprinkle hot tomatoes with salt.
For more information on growing tomatoes, please see our resource guide. We have many types of tomato seeds for sale.
Grow tomatoes for your next harvest
Use our tomato growing guide to plan seed starting, transplanting, support, feeding, watering, and harvest. Browse tomato seeds to compare slicing, paste, cherry, determinate, and indeterminate varieties.
Choose the right green tomatoes
Use firm, full-size unripe tomatoes that have begun to lighten from deep green. Very immature fruit can be hard and sharply flavored, while fruit already turning pink softens quickly during frying. Slice evenly so each piece cooks at the same rate, then blot the surfaces before breading.
Set up a reliable breading station
Arrange seasoned flour, a wet mixture such as egg and buttermilk, and a final coating of cornmeal or breadcrumbs in separate shallow dishes. Work with one hand for wet ingredients and one for dry to keep the coating from clumping. Press the final coating on gently, then let the slices rest for several minutes so it adheres.
Fry without greasy results
Use a heavy skillet and enough neutral oil for shallow frying. Heat the oil before adding the first batch; if it is not hot enough, the coating absorbs oil, while excessive heat burns the crust before the tomato softens. Do not crowd the pan. Turn once when the underside is golden, then drain on a rack so air can circulate. Salting immediately after frying seasons the crust while it is hot.
Serving ideas
Serve with remoulade, herbed yogurt, hot honey, or a simple squeeze of lemon. Fried green tomatoes also work in sandwiches, alongside eggs, or as a base for a small salad. They are crispest just after cooking. To reheat leftovers, use an oven or air fryer rather than a microwave.
Garden note
Harvest green tomatoes before a damaging frost, but leave sound fruit on the vine when warm weather remains because it may still ripen. Separate damaged fruit from sound fruit after harvest and use the firmest specimens first.
Oven and air-fryer option
For a lighter preparation, mist breaded slices with oil and cook them on a rack or perforated tray, turning once. The exact time depends on thickness and appliance, so use browning and tenderness rather than the clock alone. A rack keeps the underside from steaming. Serve immediately, because even oven-baked coatings soften as moisture moves out of the tomato.
Handling the harvest
Wash tomatoes under running water just before preparation and use a clean knife and board. Do not use fruit from diseased vines when the fruit itself shows rot or lesions. Refrigerate cooked leftovers promptly and reheat them until hot throughout.
Plan the batch
Fry only as many slices as can fit without touching and hold finished pieces on a rack in a warm oven while the remaining batches cook. Skim loose crumbs between batches so they do not burn and give later slices a bitter taste. Let used oil cool completely before straining or disposal, and never pour cooking oil down a drain.