When it’s time to pull out tomatoes, oftentimes there will be lots of green ones left on the vine. This is the perfect opportunity to make fried green tomatoes. I mix my green tomatoes with sweet grape or baby tomatoes for a combined taste of sweet and tangy.
- Green tomatoes of any variety (as many as you want to cook – ideally at least 1 pound)
- Baby red tomatoes (use a ratio of 1:1 or 2:1, green:red tomatoes)
- 1 egg (more depending on the amount you want to cook)
- Flour (1-2 cups)
- Progresso Italian Bread Crumbs (ratio of 2:1 white flour to bread crumbs)
- Olive Oil (for frying)
- Sea Salt & Freshly Ground Pepper to taste
- 3 bowls
- 1 platter
- 1 plate
- Paper towel
- Large deep skillet
- Metal tongs
- Metal slotted spoon or spatula
Slice the tomatoes into 1/8 inch slices and place into a bowl. Scramble one egg and put into a separate bowl. Mix flour and bread crumbs into a separate bowl. Dip the tomatoes into the egg batter, then the flour and lay them individually on a large plate. Make sure the tomatoes are fully covered with the flour mixture so that they are dusty (not wet) with flour. Meanwhile, heat 1/4 inch of olive oil in the deep skillet (the amount of olive oil depends on the size of the pan). Heat the olive oil until it bubbles when dropping in a test tomato. Fry the tomatoes in batches for a few minutes on each side. Do not flip until one side is golden brown. If the oil is not hot enough, the tomatoes will be soggy. Lay each batch of fried tomatoes on a paper towel to soak up extra oil. Add a layer of paper towel on the platter in-between each batch of fried tomatoes. Add salt & pepper to taste.
Serve immediately and enjoy.
Note: Olive oil has a low smoke point- do NOT overheat the olive oil.